Step 1: In a small bowl, combine warm milk, 1 tablespoon of sugar, and yeast. Let sit for 5-10 minutes until foamy.
Step 2: In a large bowl, whisk together the melted butter, egg, remaining sugar, and salt. Add the yeast mixture and stir to combine.
Step 3: Gradually add bread flour and knead the dough for about 8-10 minutes until smooth and elastic. Place in a greased bowl and cover with a damp cloth.
Step 4: Let the dough rise in a warm, draft-free place for 1 to 1.5 hours, or until it has doubled in size.
Step 5: Prepare the caramel topping by melting 1/2 cup butter with 1/2 cup brown sugar, honey, and heavy cream in a saucepan. Pour into a 9×13 inch baking pan and scatter pecans over the top.
Step 6: Roll out the risen dough into a 12×18 inch rectangle. Spread softened butter over the dough and sprinkle with the remaining brown sugar and cinnamon.
Step 7: Roll the dough tightly from the long side and cut into 12 even slices. Place slices on top of the caramel and pecans in the pan.
Step 8: Cover and let rise for another 45 minutes until puffy.
Step 9: Bake at 350°F (175°C) for 25-30 minutes until golden brown. Let cool in the pan for 5 minutes.
Step 10: Invert the pan onto a large serving platter to release the buns and the caramel sauce. Serve warm.