Maple Pecan Sticky Buns

Whisk warm milk, 2 tablespoons sugar, and yeast in a mixer bowl. Cover and let sit until foamy, about 5 minutes. Add remaining sugar, softened butter, eggs, and salt; beat on medium speed. Gradually add flour until dough pulls away from sides.

Knead 5 additional minutes until soft, smooth, and elastic. Place in a greased bowl, cover, and let rise for 2 hours until doubled.

Grease a 9x13-inch pan and spread chopped pecans evenly in the bottom. Melt 1/2 cup butter with brown sugar, 1/4 cup milk, maple syrup, and 1/4 teaspoon salt in a saucepan. Simmer 2 minutes, then pour over pecans.

Punch down risen dough and roll into a 12x18-inch rectangle. Spread 1/4 cup softened butter over the surface. Mix 1/2 cup brown sugar and 2 teaspoons cinnamon; sprinkle evenly over butter.

Tightly roll into an 18-inch log. Cut into 12 rolls, about 1.5 inches each. Arrange cut-side down in the prepared pan.

Cover and let rise 30 to 45 minutes until puffy. Preheat oven to 350°F.

Bake 25 to 28 minutes until golden brown, tenting with foil halfway through to prevent over-browning. Cool on a rack 5 minutes, then invert onto a serving platter. Serve warm.