Step 1

For the dough: Heat the milk in a small saucepan over medium heat to between 110˚ and 115˚ on an instant read thermometer, about 3 minutes. Remove the pan from heat and whisk in 1 tablespoon of sugar. Sprinkle the yeast over the milk and whisk to combine. Let the milk rest for 5 minutes until it's foamy. Whisk the eggs and the cooled melted butter into the milk.

Step 2

Combine the flour, salt, and the remaining 5 tablespoons of sugar in the bowl of a stand mixer fitted with a dough hook attachment. Add the milk mixture to the bowl and stir with a spatula to combine into a messy clump. Mix the dough on medium-low speed, until it is smooth and pulling away from the sides of the bowl, 5 to 7 minutes. Cover the bowl with plastic wrap and place it in a warm, draft-free place for 45 minutes to 1 hour, until the dough has doubled in size.

Step 3

For the topping: Meanwhile, melt the butter in a small saucepan over medium heat. Whisk in the brown sugar, heavy cream, honey and vanilla extract. Simmer, whisking frequently, until the mixture is glossy and well combined, about 2 minutes. Reserve 1/2 cup of the topping and pour the remaining into 9-by-13-inch baking dish, buttered or sprayed with nonstick spray. Sprinkle the pecans evenly over top. Set aside to cool slightly.

Step 4

For the filling: In a small bowl, combine the sugar and cinnamon.

Step 5

With a spatula, scrape the dough out of the bowl onto a lightly floured surface. Sprinkle a small amount of flour over top of the dough and roll it into a rectangle, about 12 by 18 inches. Drizzle the melted butter evenly over the dough, spreading with your fingers or a pastry brush, leaving a 1/2 inch border along each edge. Sprinkle the cinnamon-sugar mixture evenly over the butter. Starting with a long end, roll the dough tightly towards the other long end, creating a log. Pinch the seam together and place seam side down on a cutting board. With a sharp knife, cut the roll into 12 buns, each about 1 1/2 inch thick.

Step 6

Place the rolls pinwheel side up, evenly spaced, over top of the pecan topping. Cover the pan with a clean kitchen towel or plastic wrap and let rise until the rolls are just touching each other, 45 minutes to 1 hour.

Step 7

Meanwhile, preheat the oven to 350°. Bake the rolls for 35 to 40 minutes until golden brown on top. Let the rolls cool for 5 minutes in the pan, then place a cooling rack over top. With oven mitts, hold the pan and rack together, then flip over. Carefully remove the pan (give it a few taps if the buns don't seem to be releasing) and let it slide out onto the rack. Set over a large sheet tray or cutting board. (If any topping sticks in the pan, scrape it out while its hot and put it right back on the buns!)

Step 8

Drizzle with the reserved topping and serve immediately.