In a mixer bowl, combine warm milk and 1 tbsp sugar. Sprinkle yeast over top and let sit 5 mins until foamy.

Add remaining sugar, melted butter, egg, and salt. Mix. Gradually add flour and knead on medium speed for 5-7 minutes until smooth and tacky.

Place dough in a greased bowl, cover, and let rise in a warm place for 1-1.5 hours (until doubled).

While rising, melt glaze butter, brown sugar, cream, and honey in a saucepan. Whisk until smooth. Pour into a 9x13 pan and top with pecans.

Punch down dough and roll into a 12x18 inch rectangle on a floured surface.

Spread softened butter over dough. Sprinkle with brown sugar and cinnamon.

Roll dough tightly into a log. Cut into 12 even rolls using a serrated knife or dental floss.

Place rolls into the pan on top of the caramel. Cover and let rise for 30-45 minutes.

Preheat oven to 350°F (175°C). Bake for 25-30 minutes until golden brown.

Remove from oven, wait exactly 2 minutes, then invert pan onto a large platter to release the buns and glaze.