Proof the Yeast: In the bowl of a stand mixer fitted with the dough hook, whisk warm milk (105°F–110°F), active dry yeast, and 1 teaspoon of granulated sugar. Let sit for 7 to 10 minutes until frothy and aromatic.

Mix & Knead the Brioche-Style Dough: Add remaining granulated sugar, eggs, melted butter, vanilla extract, and salt to the yeast mixture. Stir in 3.5 cups of flour. Knead on low speed for 6 to 8 minutes, adding remaining flour 1 tablespoon at a time until a smooth, supple, slightly tacky dough forms. Shape into a ball, place in an oiled bowl, cover with a damp towel, and let rise in a warm spot for 60 to 75 minutes until doubled in size.

Prepare the Pecan Caramel Base: While dough rises, whisk melted butter, dark brown sugar, honey, heavy cream, and sea salt in a medium bowl until glossy and emulsified. Pour evenly into the bottom of a 9x13-inch metal baking pan or deep baking dish. Scatter the toasted pecan halves evenly across the caramel layer.

Roll, Fill & Slice: Punch down risen dough and roll out on a lightly floured surface into a 12x18-inch rectangle. Spread softened butter evenly over the dough, leaving a 0.5-inch border along the edges. Whisk brown sugar, cinnamon, and nutmeg in a small bowl, then sprinkle generously over the butter, patting lightly to adhere. Tightly roll the dough jelly-roll style from the long edge into an 18-inch cylinder. Using unflavored dental floss or a very sharp chef knife, slice into 12 equal 1.5-inch pinwheels.

Second Rise (or Overnight Chilling): Arrange sliced rolls cut-side down directly on top of the pecan caramel layer in the prepared pan. Cover loosely and let rise in a warm spot for 35 to 45 minutes until puffed and touching. (Overnight Option: Cover tightly with plastic wrap and refrigerate for up to 16 hours; let sit at room temperature for 45 minutes before baking).

Bake to Golden Perfection: Preheat oven to 350°F (175°C). Place the baking pan on a large rimmed baking sheet (to catch any bubbling caramel). Bake for 30 to 35 minutes until buns are deeply golden on top and cooked through in the center (internal temperature 190°F–195°F). If tops brown too quickly around minute 20, tent loosely with aluminum foil.

The Grand Inversion & Serve: Remove from oven and let rest in the pan for EXACTLY 4 to 5 minutes (allowing bubbling caramel to settle slightly without cooling into candy). Place a large serving platter or rimmed baking tray inverted over the pan, and wearing heatproof oven mitts, swiftly and confidently invert the pan onto the platter. Tap the bottom gently, lift the pan, and use a silicone spatula to scrape any remaining warm caramel and pecans over the buns. Serve warm!