1-First, prepare the dough by mixing the warm milk with 2 tablespoons of granulated sugar and yeast; allow it to foam for about 5-10 minutes.

2-Then, beat in the remaining sugar, softened butter, eggs, and salt to create a smooth base.

3-Gradually add flour until the dough comes together, kneading for about 5 minutes until it’s soft and elastic.

4-Next, place the dough in a greased bowl, cover it, and let it rise until doubled in size, which takes approximately 2 hours.

5-While that’s happening, make the topping by melting butter with brown sugar, milk, maple syrup, and salt; simmer gently and pour it over chopped pecans in the pan.

6-For successful rising, keep the dough in a warm spot, as this helps it become light and airy.

7-Roll out the dough to a 12 x 18-inch rectangle and spread the softened butter for the filling evenly over it, then sprinkle on the cinnamon and brown sugar.

8-Roll the dough into an 18-inch log, cut it into 12 equal rolls, and place them on top of the pecan topping in the pan.

9-Let the rolls rise until puffy, about 30-45 minutes, before baking at 350°F (175°C) for 25-28 minutes.

10-Halfway through baking, tent loosely with foil to prevent over-browning, and remember to cool for 5 minutes before inverting onto a platter.