Warm up your milk to 110 degrees (don't make it too hot it will kill the yeast and your buns will not rise.)
Add your yeast to your warm milk.
Mix in the sugar, eggs, butter, and salt until well combined
Add in your flour and mix in your stand mixer with your paddle until just combined.
Allow to rest for about 5-10 minutes
Add your hook attachment to your mixer or hand knead for 5-7 minutes. It should be sticky.
Now its time to let it rise, add your dough to a greased bowl. Cover it and put it in a warm location. Like an oven- but keep the oven light on to create mild warmth.
Let it set for between 30 minutes and an hour or until your dough has DOUBLED in sizeMake your filling now and your Carmel pecan sticky bun topping (see below) Add flour to a cleaned, sanitized counter surface.
Pour the dough onto the floured surface.
Roll the dough into a 14 inch x 12-inch rectangle.
Spread the cinnamon sugar filling on the flat rectangle
Roll the dough from the long 14-inch side and roll it up.
Use floss to cut 3 inch rolls.
Place the approximately 12 rolls equally spaced on top of the caramel pecan sauce in the bottom of the greased pan.
Cover the rolls and allow them to double in size (about 20 minutes to 1 hour)
Add your heavy whipping cream on top right before you put them in the oven.
Once the rolls have risen, place in a 350-degree oven and bake for 30 -35 minutes or until light tan/golden brown in color.
Allow to cool for about 30 minutes to an hour then frost with cream cheese frosting and serve.