Prepare the dough: Bloom the yeast by adding it to a small bowl with 2 tablespoons of lukewarm water, and stir together. Allow it to stand for 5 minutes.
Add the flour, salt, sugar, bloomed yeast, egg and milk into a mixing bowl of a stand mixer, attch the hook, and mix on slow speed for 5 minutes.
Increase the mixer speed and mix the dough for 6 minutes or until smooth and the dough is homogenized. With the mixture running on a slow speed, slowly add the butter and continue to mix until it’s combined about 3-4 minutes. The dough should be elastic and smooth.
Shape the dough into a ball then transfer it into a large oil-greased bowl that can hold double the volume of the dough. Cover and let it rest for 2 hours or until it doubles in size.
Prepare The Filling: Add the brown sugar, granulated sugar, and cinnamon into a medium size bowl and using a whisk mix together to combine. Keep aside.
Prepare The Maple Pecan Topping: Spray or grease the bottom and sides of a 9X13 inch baking dish with oil.
Spread the pecan halves throughout the bottom of the baking pan, and set aside.
In a medium-sized saucepan add the brown sugar, butter, maple syrup, and milk. Bring the mixture to a boil over medium heat stirring occasionally, once the mixture comes to a boil reduce the heat to low and simmer for 3-4 minutes.
Pour the brown sugar mixture over the pecans and place the dish on the side.
Prepare The Buns: Punch the dough down, then turn it over onto a floured working surface. Using a rolling pin, sheet the dough into a rectangular shape measuring 18 inches in width and 12 inches in height (45×30 cm).
Using an offset spatula spread the butter throughout the surface of the dough, then evenly sprinkle the cinnamon mixture over the butter. Note: Leave about 1/4 inch of the top portion of the dough unbuttered. This will help seal the seams of the end side of the dough.
Starting from the end piece of the dough closest to you, curl and roll the dough into a tight log shape. With the seam facing downward, slight roll back and forth apply some pressure onto the dough to seal the seams.
Using a dough scraper or knife, cut 12 even pieces. I like to cut first along the center and then perform 5 cuts throughout each piece.
Place the swirl side up (cut side) into the baking dish on top of the pecan and sticky sauce, the orientation is three levels of four pieces across.
Cover the baking dish and let allow it to proof for 45-60 minutes, or until it doubles in size.
Preheat the oven to 365°F (185°C) 15 minutes prior to the dough being fully proofed.
Bake the maple pecan rolls for 20-25 minutes or until the top is golden brown. If you have a dough thermometer, the sticky buns are ready when the internal temperature reached 95°C (203°F) or above.
Remove the sticky buns from the oven and allow them to cool for 5 minutes then turn over the baking pan onto a large serving plate.
Serve warm.
Enjoy your ultimate maple pecan sticky buns!