Warm milk to lukewarm, sprinkle yeast and sugar over it, let sit until frothy. Add flour, salt, butter, and eggs; mix until shaggy dough forms.

Knead the dough on a floured surface for 8-10 minutes until smooth and elastic. Let rise in a greased bowl covered with a damp cloth for about 1 hour.

Melt butter in a saucepan, add brown sugar and cream, stir until combined. Stir in pecans, then spread mixture into a greased 9x13 inch baking pan.

Roll dough out into a rectangle, sprinkle cinnamon sugar over it, and roll into a log. Slice into 12 pieces and arrange cut side up in caramel.

Cover and let rise for 30-45 minutes in a warm area until fluffy. Preheat oven to 350°F (175°C).

Bake the buns for 30-35 minutes until golden brown and caramel is bubbling. Let cool for 5 minutes before inverting onto a platter.