Maple Pecan Sticky Buns

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Ingredients

1 cup (240ml) whole milk, warmed to about 100°F (38°C)
2/3 cup (135g) granulated sugar, divided
1 and 1/2 Tablespoons (14g) active dry or instant yeast (2 standard size packets)
1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature and cut into 4 pieces
2 large eggs, at room temperature
1/2 teaspoon salt
4 and 1/2 cups (563g) all-purpose flour or bread flour (spooned & leveled), plus more as needed
2 teaspoons canola, vegetable, or olive oil for bowl (or use nonstick spray)
2 cups (250g) chopped pecans
1/2 cup (8 Tbsp; 113g) unsalted butter
2/3 cup (135g) packed light or dark brown sugar
1/4 cup (60ml) whole milk
1/4 cup (80g/60ml) pure maple syrup
1/4 teaspoon salt
1/4 cup (4 Tbsp; 56g) unsalted butter, softened to room temperature
1/2 cup (100g) packed light or dark brown sugar
2 teaspoons ground cinnamon

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