1. Make the Dough:

1. In a large mixing bowl, combine the warm milk, melted butter, and sugar. Sprinkle the yeast over the mixture and let sit for 5-10 minutes until foamy.
2. Add the salt, eggs, and 2 cups of flour. Mix until combined, then gradually add the remaining flour. Knead the dough on a floured surface for about 5-7 minutes, or until smooth and elastic.
3. Place the dough in a lightly greased bowl, cover, and let rise in a warm place for 1-1.5 hours, or until doubled in size.

2. Prepare the Pecan Topping:

1. In a small saucepan, melt the butter over medium heat. Add the brown sugar and heavy cream, stirring until smooth and bubbly. Remove from heat and stir in the vanilla.
2. Pour the mixture into a greased 9×13-inch baking dish. Arrange the pecan halves evenly over the caramel sauce.

3. Roll and Fill the Dough:

1. Once the dough has risen, roll it out into a 16×12-inch rectangle on a floured surface.
2. Spread the softened butter evenly over the dough. Mix the brown sugar and cinnamon in a small bowl, then sprinkle over the buttered dough.
3. Roll the dough tightly into a log, starting from the longer side. Cut into 12 equal slices.

4. Assemble and Proof the Buns:

1. Place the slices cut-side up in the prepared baking dish on top of the pecan topping. Cover with a clean towel and let rise for 30-40 minutes, or until puffy.

5. Bake the Sticky Buns:

1. Preheat your oven to 350°F (175°C). Bake the buns for 30-35 minutes, or until golden brown.
2. Let the buns cool in the pan for 5-10 minutes, then carefully invert the dish onto a serving platter to release the pecan topping.

6. Serve:

• Serve warm and gooey. Optionally, drizzle with additional caramel sauce or a cream cheese glaze.