In a large mixing bowl, combine warm whole milk, granulated sugar, and active dry yeast. Allow mixture to sit for about 5-10 minutes until it bubbles and becomes frothy. Then, add all-purpose flour, softened butter, eggs, and a pinch of salt. Mix until smooth.

Transfer the dough onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic. Place the dough in a greased bowl, cover, and let rise in a warm area for about 1 to 2 hours until doubled in size.

While dough rises, mix brown sugar and cinnamon in a small bowl. Once dough has risen, punch it down, roll it out into a rectangle about 1/4 inch thick, spread softened butter over dough, and sprinkle the cinnamon-brown sugar mixture on top.

Starting from one long edge, roll dough tightly into a log. Slice log into 12 equal rounds, crumbling leftover filling over the gooey center. Place rolls into a greased baking dish, spacing apart.

In a small saucepan over medium heat, melt butter, then stir in brown sugar and heavy cream. Cook until bubbling, then remove from heat. Pour glaze into the baking dish and scatter pecans on top.

Cover the baking dish with a towel and let shaped buns rise for another 30-45 minutes until puffy and expanded.

Preheat oven to 350°F (175°C). Bake buns for 25-30 minutes until golden brown and the tops are bubbling.

Let the buns cool in the pan for 5 minutes. Carefully flip the dish onto a serving platter to reveal the topping. Allow to cool slightly before serving.