In a small bowl, combine warm milk with active dry yeast and white sugar. Let sit for about 5 minutes until frothy.

In a stand mixer, whisk together all-purpose flour, salt, and white sugar until evenly combined.

Slowly pour the yeast mixture into the dry ingredients bowl. Mix on low speed until incorporated, about 1-2 minutes.

Gradually add the softened butter while kneading on low speed for about 5 minutes until the dough is smooth and slightly tacky.

Shape the kneaded dough into a ball, place it in a greased bowl and cover. Let rise until doubled in size, about 30 minutes.

Turn the dough onto a floured surface and roll it out into a rectangle measuring about 10 by 20 inches.

Melt butter and spread it over the rolled-out dough. Sprinkle with brown sugar, white sugar, and cinnamon.

Starting from one long edge, tightly roll the dough into a cylinder. Slice into 8 even pieces.

In a medium saucepan, heat butter, brown sugar, vanilla extract, ground cinnamon, heavy cream, and salt over medium heat. Stir until dissolved and bring to a boil for 2 minutes.

Lightly grease a baking pan and pour in the warm caramel sauce. Add the chopped pecans on top.

Place the sliced dough pieces into the caramel sauce, cover with a towel, and let rise for another 30 minutes.

Preheat your oven to 350°F (175°C). Bake the buns for 25-30 minutes until golden brown.

Let the buns cool in the pan for about 15 minutes before flipping onto a serving tray.