1-First Step: Grease the pan and start the dough base Grease a 9×13-inch metal baking pan and set it aside. In a small saucepan, stir together the 1/3 cup milk, 3 tablespoons granulated sugar, and 1/3 cup butter. Heat over low heat until the butter melts and the sugar dissolves, then cool the mixture to 100°F to 105°F. This warm but not hot base helps the yeast stay active.

2-Second Step: Build and mix the dough Pour the milk mixture into a stand mixer bowl. Add 3 1/2 teaspoons instant yeast and 3/4 cup warm water that stays between 105°F and 115°F. Then add 2 cups of the flour along with the 1/2 teaspoon salt. Mix on low with a dough hook for 1 minute. Add the remaining 1 cup flour, about 1/2 cup at a time, and mix for about 1 1/2 minutes until the dough starts to clean the sides of the bowl. Knead the dough on low for 2 minutes until it looks smooth, elastic, and slightly sticky. If you are measuring flour by volume, spoon it lightly into the cup for better accuracy. Weighing it is even better if you have a kitchen scale.

3-Third Step: Give the dough a short rise Place the dough in a greased bowl, cover it with a towel, and let it rise in a warm spot for 10 minutes. This short rest helps relax the dough so it is easier to roll. If your kitchen is cool, place the bowl in a turned-off oven that was warmed briefly to help the dough rise more quickly.

4-Fourth Step: Make the sticky topping In a bowl, whisk together the 6 tablespoons melted butter, 1/2 cup packed brown sugar, 1/4 cup granulated sugar, 1/4 cup dark corn syrup, and 1/4 teaspoon salt until smooth. Add the 2 tablespoons water and whisk again. Pour this mixture into the prepared pan, then sprinkle the 1 cup chopped pecans on top if you are using them. The topping should look glossy and pourable before it goes into the pan. That helps it melt into a rich caramel layer during baking.

5-Fifth Step: Roll, fill, and shape Turn the dough out onto a floured surface and roll it into a 12×16-inch rectangle. Mix the filling by combining the 3/4 cup packed brown sugar, 1/4 cup granulated sugar, 1 tablespoon cinnamon, and 1/4 cup softened butter. Spread this mixture evenly over the dough, then roll the dough lengthwise into a tight log and pinch the seam closed. Cut the log into 12 pieces with a serrated knife or unflavored dental floss. Place the slices over the topping in the pan. If you are making this for brunch, this is a great time to cover the pan and finish other dishes, like cheesy spinach artichoke bagels, while the rolls do their final rise.

6-Sixth Step: Final rise and bake Cover the pan and let the rolls rise for 15 minutes. While they rise, preheat the oven to 350°F. Bake for 20 to 25 minutes, or until the tops look lightly golden. Then tent the pan with foil and bake for 10 to 15 more minutes. The foil helps the buns finish baking without over-browning.

7-Seventh Step: Invert and serve Let the pan cool for 5 minutes, then carefully invert it onto a serving dish. The topping will be hot, so move slowly. If a few nuts or caramel bits stay in the pan, simply place them back on top of the buns. Let everything rest for 10 to 15 minutes before serving so the sticky layer sets just enough.