Dough

1. In the bowl of a stand mixer, whisk together the warmed milk and 1 teaspoon of sugar. Next, whisk in the yeast and cover the bowl with a large plate or clean kitchen towel. Set aside for 8-10 minutes or until the mixture takes on a foamy, bubbly appearance with a fermented aroma.
2. In a medium mixing bowl, whisk together 2 3/4 cups of flour, salt, and remaining sugar. Set aside. Using a stand mixer with the dough hook attached, mix the egg into the activated yeast at medium speed to combine.
3. Reduce the mixer speed to low and mix all of the dry ingredients into the liquid mixture until a shaggy-looking dough forms. At this point, mix the softened butter into the dough 1 Tablespoon at a time. Increase mixer speed to medium-high and knead the dough for 6 minutes.
4. The dough should be soft and tacky to the touch. If the dough is too soft and sticky, mix in the reserved flour 1 tablespoon at a time until it is no longer overly sticky. For soft and fluffy rolls, take care not to add too much flour.
5. Transfer the dough into a large greased mixing bowl and cover with plastic wrap or a clean kitchen towel. Place the bowl in a warm part of the kitchen and allow the dough to rise until it has doubled in size, about 60-90 minutes.
6. As the dough rises, make the cinnamon sugar filling by mixing together the brown sugar and cinnamon in a small bowl. Set aside.
7. Gently deflate the dough with a fisted hand, cover the bowl with plastic wrap or a kitchen towel, and let the dough rest for 5 minutes. Transfer the dough to a generously floured surface and sprinkle some flour on the top of the dough.
8. Roll the dough into a 14×12 inch rectangle. Spread the softened butter across the entire surface of the dough. Sprinkle the cinnamon sugar on top and gently pat down to help the filling stick to the butter.
9. Starting on the short (12-inch) side of the dough, roll it onto itself into a log. Using a sharp bread knife or dental floss, cut the log into 6 equal pieces (about 2-inch long). 
10. Transfer the rolls cut side up to a lightly greased baking pan and cover the pan with plastic wrap. Place the pan in a warm part of the kitchen to rise for 20-25 minutes.
11. As the rolls rise, preheat the oven to 350F. Bake the rolls for 25-30 minutes until golden brown and a toothpick inserted into the center of one of the rolls comes out clean. 

Caramel Pecan Sauce

1. In a small saucepan under medium heat, melt the butter, brown sugar and salt together while whisking until all the sugar is dissolved, about 1-2 minutes. The mixture should resemble thickened syrup with a deep amber color.
2. Whisk in the heavy cream and vanilla extract and bring the sauce to a boil. Stir in the pecans and cook for an additional minute. 
3. Remove from heat and use the caramel pecan sauce immediately as it will continue to thicken as it sits. See notes on how to thin out thicken caramel sauce.

Assembly

1. Spoon just the coated pecans over the top of each roll and pour the remaining caramel sauce over the rolls to coat before serving.