1-Combine active dry yeast with warm milk and ½ teaspoon white sugar; let it sit for 5 minutes until frothy.

2-In a mixer, combine 3 ½ cups flour, 1 teaspoon salt, and ¼ cup white sugar.

3-Add the yeast mixture to the dry ingredients and knead using a dough hook until combined.

4-Gradually add 4 tablespoons softened butter one tablespoon at a time, kneading on low speed for 5 minutes.

5-Form dough into a ball; place in a bowl, cover, and let rise in a warm spot for 30 minutes or until doubled in size.

6-On a floured surface, roll dough into a 10×20 inch rectangle.

7-Spread 4 tablespoons melted butter over the dough, then evenly sprinkle ½ cup brown sugar, ½ cup white sugar, and 2 teaspoons cinnamon.

8-Roll the dough tightly and cut into 8 pieces (or 12 for smaller buns).

9-In a saucepan over low heat, melt 8 tablespoons butter with 1 cup brown sugar, ½ teaspoon vanilla, ¼ teaspoon cinnamon, ¼ cup heavy cream, and a pinch of salt; whisk until sugar dissolves.

10-Grease a 9×12 inch baking pan with butter, pour the caramel sauce into the pan, and sprinkle with 1 cup chopped pecans.

11-Place the cut buns into the caramel pecan sauce, cover, and let rise for another 30 minutes or longer.

12-Preheat oven to 350°F (175°C).

13-Bake buns for 25-30 minutes or until the center rolls are no longer doughy.

14-Let the buns rest for 15 minutes, then carefully invert onto a parchment-lined pan to serve without losing the caramel sauce.