In a medium bowl, combine warm milk with active dry yeast and white sugar. Let sit for about 5 minutes until frothy.

In a stand mixer bowl, whisk together all-purpose flour, salt, and sugar. Pour in the yeast mixture and mix on low speed until combined.

Gradually add softened butter and knead dough for 5 minutes until smooth and elastic.

Shape the dough into a ball, place in a greased bowl, and let rise covered for 30 minutes.

Once risen, punch down the dough and roll into a rectangle. Spread melted butter, sprinkle with brown sugar, white sugar, and ground cinnamon.

Roll the dough tightly from the long end and cut into 8 equal pieces.

In a saucepan, combine brown sugar, butter, vanilla extract, ground cinnamon, heavy cream, and a pinch of salt. Boil, then simmer until smooth.

Pour caramel sauce into a greased baking pan, add chopped pecans, and place buns spirals side up. Let rise for 30 minutes.

Preheat your oven to 350°F and bake the buns for 25-30 minutes.

Let cool in the pan for 15 minutes before flipping onto a serving plate.