In a bowl or stand mixer bowl, whisk warm milk, yeast, and 1 teaspoon of granulated sugar. Let stand until foamy.

Whisk in remaining granulated sugar, eggs, melted butter, and fine salt. Gradually add the flour and knead with a dough hook on medium-low speed until supple, smooth, and slightly tacky.

Transfer dough to an oiled bowl, cover with a damp kitchen towel, and let rise in a warm, draft-free spot until doubled in volume.

Whisk 180 ml melted butter, dark brown sugar, heavy cream, maple syrup, and 1 teaspoon flaky sea salt in a bowl until unified. Pour evenly across the bottom of a 9x13-inch baking dish, then scatter chopped pecans over top.

Punch down dough and roll out on a lightly floured surface into a 12x18-inch rectangle. Spread softened butter evenly over the surface, then coat with brown sugar and cinnamon.

Roll the rectangle tightly from the long edge into an 18-inch cylinder. Using unflavored dental floss or a serrated knife, slice into 12 equal rounds.

Arrange the 12 sliced rolls cut-side down into the prepared caramel pecan dish. Cover loosely and let rise until puffy and touching.

Bake in a preheated 177 °C oven until golden brown on top and the internal temperature reaches 88 °C.

Remove from oven and allow to rest for exactly 5 minutes. Place a large rimmed serving platter over the pan, carefully invert, lift the baking dish away, and finish with a sprinkle of flaky sea salt.