Warm 1 cup of milk to about 110°F (43°C) and pour it into a mixing bowl. Sprinkle in 2 tablespoons of active dry yeast and 2 tablespoons of granulated sugar, stirring gently. Let sit for about 5 minutes until frothy.

Mix in 3 tablespoons of melted butter, 2 large eggs, and 3 cups of all-purpose flour, gradually adding more flour until the dough pulls away from the bowl. Knead for 5-7 minutes until smooth and elastic. Allow to rise in a warm place for 1 hour or until doubled in size.

In a medium saucepan over medium heat, melt 1/2 cup of butter, stir in 1 cup of brown sugar and 1/2 cup of heavy cream. Bring to a gentle boil and cook for 3-4 minutes, stirring continuously until thickened. Remove from heat and fold in 1 cup of chopped pecans. Pour into a greased 9x13 inch baking dish.

Punch down the risen dough and turn onto a floured surface. Roll into a rectangle (12x18 inches). Sprinkle cinnamon sugar over the dough, roll tightly and cut into 12 pieces. Place on top of the caramel layer in the baking dish.

Cover with a clean towel and allow to rise for 30-45 minutes, until puffed up.

Preheat oven to 350°F (175°C). Bake for 25-30 minutes until golden brown and caramel sauce is bubbling.

Let cool for 5 minutes before inverting onto a serving platter, allowing the caramel and pecans to cascade over the buns.