Warm the milk in a saucepan until just warm, then combine with 2 tablespoons of sugar and yeast in a large bowl. Cover and let sit for 5 minutes until foamy.

Beat in the remaining sugar and softened butter until mostly combined, then add the eggs and salt. Mix well.

Add flour one cup at a time using a dough hook, mixing until a ball forms. Knead for 5 minutes until smooth and elastic.

Grease a large bowl with canola oil, place the dough inside, cover, and let rise for 2 hours or until doubled in size.

While the dough rises, grease a 9×13 inch pan. Sprinkle chopped pecans in the bottom.

Combine butter, brown sugar, milk, maple syrup, and salt in a saucepan. Simmer for 2 minutes, then pour over the pecans.

After the first rise, punch down the dough and roll into a 12×18 inch rectangle. Spread with melted butter and sprinkle with cinnamon and brown sugar mixture.

Roll the dough tightly into a log and cut into 12 equal pieces. Arrange them over the glaze in the prepared pan.

Cover and let rise for 30-45 minutes until puffy and touching.

Preheat oven to 350°F (175°C). Bake for 25-28 minutes. Tent with foil halfway if needed to avoid overbrowning.

Let cool for 5 minutes, then carefully invert the pan onto a serving platter. Serve warm and enjoy!