For the dough: Heat the milk in a small saucepan over medium heat to between 110˚ and 115˚ on an instant read thermometer, about 3 minutes. Remove the pan from heat and whisk in 1 tablespoon of sugar. Sprinkle the yeast over the milk and whisk to combine. Let the milk rest for 5 minutes until it's foamy. Whisk the eggs and the cooled melted butter into the milk.

Combine the flour, salt, and the remaining 5 tablespoons of sugar in the bowl of a stand mixer fitted with a dough hook attachment. Add the milk mixture to the bowl and stir with a spatula to combine into a messy clump. Mix the dough on medium-low speed, until it is smooth and pulling away from the sides of the bowl, 5 to 7 minutes. Cover the bowl with plastic wrap and place it in a warm, draft-free place for 45 minutes to 1 hour, until the dough has doubled in size.

For the topping: Meanwhile, melt the butter in a small saucepan over medium heat. Whisk in the brown sugar, heavy cream, honey and vanilla extract. Simmer, whisking frequently, until the mixture is glossy and well combined, about 2 minutes. Reserve ½ cup of the topping and pour the remaining into 9-by-13-inch baking dish, buttered or sprayed with nonstick spray. Sprinkle the pecans evenly over top. Set aside to cool slightly.

For the filling: In a small bowl, combine the sugar and cinnamon.

With a spatula, scrape the dough out of the bowl onto a lightly floured surface. Sprinkle a small amount of flour over top of the dough and roll it into a rectangle, about 12 by 18 inches. Drizzle the melted butter evenly over the dough, spreading with your fingers or a pastry brush, leaving a ½ inch border along each edge. Sprinkle the cinnamon-sugar mixture evenly over the butter. Starting with a long end, roll the dough tightly towards the other long end, creating a log. Pinch the seam together and place seam side down on a cutting board. With a sharp knife, cut the roll into 12 buns, each about 1 ½ inch thick.

Place the rolls pinwheel side up, evenly spaced, over top of the pecan topping. Cover the pan with a clean kitchen towel or plastic wrap and let rise until the rolls are just touching each other, 45 minutes to 1 hour.

Meanwhile, preheat the oven to 350°. Bake the rolls for 35 to 40 minutes until golden brown on top. Let the rolls cool for 5 minutes in the pan, then place a cooling rack over top. With oven mitts, hold the pan and rack together, then flip over. Carefully remove the pan (give it a few taps if the buns don't seem to be releasing) and let it slide out onto the rack. Set over a large sheet tray or cutting board. (If any topping sticks in the pan, scrape it out while its hot and put it right back on the buns!)

Drizzle with the reserved topping and serve immediately.