1. Make the Dough

1. In a bowl, whisk warm milk, water, yeast, and a pinch of sugar. Let it sit for 5–10 minutes until foamy.

2. In a stand mixer bowl, combine flour, sugar, and salt. Attach the yeast mixture, melted butter, and eggs. Knead on low for 2 minutes using the dough hook (or mix by hand).

3. Increase speed to medium and knead another 5–6 minutes until smooth, elastic, and slightly tacky.

4. Transfer dough to an oiled bowl, cover, and let rise for 1–1½ hours at warm room temperature until doubled.

2. Prepare the Topping

1. Melt butter in a saucepan over medium heat.

2. Add brown sugar, stirring until dissolving. Cook 2–3 minutes until bubbling.

3. Stir in cream, vanilla, and salt. Cook another 2 minutes.

4. Remove from heat and stir in pecans. Pour evenly into a greased baking pan.

3. Assemble the Buns

1. On a floured surface, roll dough into 9×15 inch rectangle.

2. Spread softened butter over the dough and sprinkle with brown sugar and cinnamon (optional for extra flavor).

3. Roll tightly from long side, pinching edge to seal.

4. Slice roll into 12 even pieces (~1½ in each) and place atop the pecan caramel layer, spaced slightly apart.

4. Second Rise & Baking

1. Cover pan with plastic wrap or towel and let rise 30–45 minutes until puffy.

2. Preheat oven to 350 °F.

3. Bake for 25–30 minutes until golden brown. If topping bubbles too much, tent with foil halfway.

4. Once done, let sit 5 minutes, then invert onto a baking sheet or serving platter—watch out for drips.