Sweet Stiff Starter

• In a small bowl, mix all ingredients until a stiff dough forms.
• Cover loosely and leave at room temperature (78–80°F) for 8–12 hours until doubled.
• Tip: If it’s cold, place the bowl in the oven with the light on on a cookie sheet.

Dough

Morning: Combine the Dough

• Brown your butter: Cook butter over medium/low heat, stirring, until golden brown and nutty. Cool completely before using.
• Mix Wet Ingredients: In a large bowl, mix/whisk the sweet starter, browned butter, warm milk, vanilla, maple extract (if using), sugar, and egg until incorporated.
• Add Dry Ingredients: Gradually add flour and salt to the wet mixture, stirring until a shaggy dough forms.
• Knead the Dough: Knead by hand or using a mixer with a dough hook for 8–10 minutes until smooth and elastic. If the dough is sticky, add the reserved flour gradually.

Morning to Afternoon: First Rise

• Transfer the dough to a lightly greased bowl. Cover with plastic wrap or a damp towel.
• Perform a set of stretch and folds after 30 minutes to build structure. If you used a stand mixer you do not need to perform any additional stretch and folds, but if mixing by hand perform 2 more sets of stretch and folds to work the dough in 30 minute intervals covering bowl in-between. I recommend taking the temperature of your dough, for ideal proofing it should be between 77-79 degrees F.
• Allow the dough to rise at room temperature for 6-8 hours. Dough should be puffy and shows signs of fermentation. You can refrigerate your dough overnight at this point, or continue with shaping and proofing.

Prepare the Topping

• In a saucepan, melt butter over medium heat. Add brown sugar, maple syrup, and heavy cream. Stir until smooth and bubbling (4-5 minutes). Please note: If you don't reduce caramel sauce enough your sauce may be runny on your rolls, likewise if you reduce too much your rolls may end up more dry. Pay attention to your time.
• Remove from heat and stir in vanilla, salt, and pecans.
• Pour the mixture evenly into a greased 9x13-inch pan (I love my USA 9x13 baking pan linked here https://amzn.to/4feUQK2). Set aside.

Forming the Rolls

• Assemble Rolls (Note: If dough is cold, allow to warm 1-2 hours on counter prior to shaping).
• Roll Out Dough: On a floured surface, roll the dough into a 20x10-inch rectangle.
• Add Filling: Spread softened butter over the dough, leaving a 1-inch border at the top. Sprinkle with brown sugar and cinnamon evenly over the butter.
• Shape Rolls: Starting at the long edge, tightly roll into a log. Pinch the seam to seal.
• Cut Rolls: Slice into 12 equal pieces (about 1.5–2 inches each) using a sharp knife or dental floss.

Arrange and Proof Rolls:

• Place rolls in the prepared pan on top of the pecan topping. Leave some space for proofing.
• Cover loosely and let rise for 2–3 hours, or until puffy and touching.

Baking

• Preheat Oven: Preheat to 350°F (175°C).
• Bake Rolls: Bake for 30-40 minutes, or until golden brown. If browning too quickly, tent with foil during the last 10 minutes. Internal temperature of rolls should be between 195-200 F.
• Invert and Serve: Let the rolls rest for 5-10 minutes. Place a serving platter lined with parchment over the pan and invert to release the sticky rolls. Serve warm.