Make the dough:

1. Activate the yeast:
   • In a large bowl or the bowl of a stand mixer, combine the warm milk, yeast, and 1 tablespoon of sugar. Let sit for 5-10 minutes, until frothy.
2. Mix the dough:
   • Add the remaining sugar, eggs, butter, flour, and salt to the yeast mixture. Mix until a dough forms. Knead the dough for 8-10 minutes by hand or 5-6 minutes with a stand mixer until it is smooth and elastic.
3. Let it rise:
   • Place the dough in a greased bowl, cover with a clean towel, and let it rise in a warm spot for 1-2 hours, or until doubled in size.

Prepare the topping:

4. Make the maple pecan caramel:
   • In a medium saucepan over medium heat, melt the butter. Stir in the brown sugar and maple syrup, and cook until smooth and bubbly, about 2 minutes.
   • Pour the caramel mixture into a greased 9×13-inch (23×33 cm) baking dish. Sprinkle the pecans evenly over the caramel.

Assemble the rolls:

5. Roll out the dough:
   • On a floured surface, roll the dough into a rectangle about 12×18 inches (30×45 cm).
6. Spread the filling:
   • Spread the softened butter evenly over the dough. Sprinkle the brown sugar and cinnamon mixture evenly on top.
7. Roll and cut:
   • Starting from the long side, roll the dough tightly into a log. Cut into 12 equal pieces and place them cut-side down on top of the caramel and pecans in the baking dish.
8. Second rise:
   • Cover the dish with a towel and let the rolls rise for 30-45 minutes, or until puffy.

Bake and serve:

9. Bake:
   • Preheat the oven to 350°F (175°C). Bake the sticky buns for 25-30 minutes, or until golden brown.
10. Invert:

• Let the buns cool in the pan for 5 minutes, then carefully invert the pan onto a serving platter to allow the caramel and pecans to coat the buns.

11. Serve:

• Serve warm and enjoy the gooey, sticky goodness!