Warm the milk to 100-110°F, sprinkle active yeast and sugar into it, stir gently, and let sit for 10 minutes until frothy.

Combine the bloomed yeast mixture with flour, egg, salt, and softened butter in a mixing bowl, stir until a sticky dough forms.

Transfer dough to a floured surface and knead for about 10 minutes until soft and smooth.

Place the kneaded dough in a greased bowl, cover, and let rise in a warm spot until doubled in size, about 60 to 90 minutes.

Toast the pecans in a skillet, then melt butter in a saucepan, stir in maple syrup, brown sugar, and salt, and pour over cooled pecans.

Mix softened butter, brown sugar, cinnamon, and salt until smooth to create the filling.

Once risen, punch down dough, roll it out to ¼ inch thickness, spread filling, cut into strips, and roll into buns.

Place rolled buns in a baking tray over the topping, cover, and let rest for 30 minutes.

Preheat oven to 350°F, then bake buns for 25 to 30 minutes until golden brown.

Cool buns in the tray for 5 minutes, then invert onto a platter to serve warm.