Warm the milk. Heat the milk until warm to the touch but not hot, about 105–110°F. If using active dry yeast, sprinkle it into the warm milk with a pinch of sugar and let sit for 5–10 minutes until foamy. If using instant yeast, you can skip the proofing step and mix it directly with the dry ingredients.

Make the dough. In a large bowl, whisk flour, granulated sugar, and salt. Add the warm milk-yeast mixture (or milk plus instant yeast), the egg, and 3 tablespoons melted butter. Stir until a shaggy dough forms, then knead by hand on a lightly floured surface for 6–8 minutes, or mix with a dough hook for 4–5 minutes. The dough should be soft, smooth, and slightly tacky.

First rise. Place the dough in a lightly greased bowl, cover, and let rise in a warm spot until doubled in size, about 60–75 minutes.

Prep the pan and topping. Grease a 12-cup muffin tin generously with butter or spray. In a small saucepan, melt 6 tablespoons butter with 1/2 cup brown sugar and a pinch of salt. Stir until glossy. For extra gooey buns, add 2 tablespoons heavy cream and a few drops of vanilla. Divide this mixture evenly among muffin cups. Sprinkle chopped pecans into each cup if using.

Mix the filling. In a small bowl, combine 1/2 cup brown sugar and 2–3 teaspoons cinnamon. Melt 3 tablespoons butter separately and keep it handy.

Shape the dough. Punch down the risen dough and roll it into a rectangle, roughly 12x16 inches. Brush the surface with melted butter, then scatter the cinnamon sugar evenly over the top, leaving a small border on one long edge.

Roll and slice. Roll up tightly from the long edge, sealing the seam with a pinch. Trim the ends for neatness. Slice into 12–14 even pieces, about 1 to 1 1/4 inches thick. A sharp knife or unflavored dental floss works well for clean cuts.

Second rise. Place each slice, cut side up, into the prepared muffin cups over the caramel mixture. Cover loosely and let rise until puffy, 20–30 minutes. Meanwhile, preheat your oven to 350°F (175°C).

Bake. Bake for 14–18 minutes, until the buns are lightly golden on top and the caramel is bubbling. Avoid overbaking; minis cook fast.

Invert while hot. Let the buns rest for 2 minutes, then place a rimmed baking sheet over the muffin tin and carefully invert to release the buns and their sticky topping. If any caramel clings to the pan, spoon it back over the buns.

Cool slightly and serve. Let them cool for 5–10 minutes. They’re best warm, when the sauce is glossy and soft.