Grease a 9x13-inch baking dish and set aside.

Add yeast and 1 Tablespoon granulated sugar to the warmed milk and stir, then set aside.

Then, add flour, ½ cup granulated sugar, and salt to a mixing bowl or bowl of a stand mixer and whisk until combined.

Add yeast mixture to the flour mixture and use dough hook to knead until well-combined, about 3 minutes.

Lastly, add butter in chunks and continue to knead on low using stand mixer until combined, about 5 minutes.

Roll dough into a large ball and cover with plastic wrap, then allow to rise for at least an hour. (You want the dough to double in size.)

While dough is rising, prepare the filling by melting butter and cooling slightly.

Then mix sugar and cinnamon together in a small bowl.

Prepare the topping by adding butter, brown sugar, maple syrup, and vanilla extract to a medium saucepan and mix.

Heat over medium-low heat, stirring occasionally, until beginning to bubble. Remove from heat and whisk in the heavy cream.

Pour pecan pieces into bottom of 9x13-inch baking dish in a single layer. Pour prepared topping over pecans, set aside.

Flour a work surface and knead dough 5 times folding in half each time.

Using a floured rolling pin, roll out dough into a large rectangle, about 12x18-inches.

Melt ¼ cup butter then brush or spoon over dough, then sprinkle filling over dough in a single layer.

Starting on a long side, roll the dough tightly, then pinching the seams shut.

Slice into 12 equal pieces.

Place rolls cut side up onto pecan pieces in baking dish.

Cover and allow to rise at least an hour or until doubled in size again.

Preheat oven to 375 degrees.

Bake for 24-25 minutes or until golden brown on top.

Carefully invert immediately onto baking sheet or separate pan and serve.