In a medium bowl, microwave milk & butter for 30 secs. Allow to cool for a few mins. until temp reads about 110 degrees F (don't go higher or it can kill the yeast).

Add sugar & yeast to the warm milk and stir.

Add flour and salt and use a fork to stir to combine. You may need to add another tbsp or two of flour until it forms a soft dough.

Transfer dough to floured surface and knead for ~5 mins. The dough should form a smooth ball & you should be able to stretch a piece of dough without it breaking.

Grease the original bowl (oil or cooking spray) and add the dough. Cover with plastic wrap and place in a WARM place to rise for 1-2 hours until doubles in size and is pillowy.

Well grease large ramekin with butter. Add the pecans to bottom in an even layer. Mix together brown sugar and cream for the topping and pour over pecans. Set aside.

Transfer dough to a clean surface and roll into a rope, ~15 inches long and press down into a long strip (~2 in. wide and 15ish in. long).

Mix together the brown sugar and cinnamon for the filling. Spread the softened butter over the strip of dough and press on the sugar mixture. Tightly roll up the dough strip & transfer to ramekin on top of pecan mixture.

Cover with plastic wrap, place it back in the WARM spot to rise for another ~30 min until it doubles again/puffs up.

Preheat oven to 350 degrees F. Bake the cinnamon roll in the preheated oven for ~24-30 mins - it should be golden brown & the internal temp will read 190-200 degrees F. If getting too brown on top, loosely cover with foil.

Cool for just 2-3 minutes then carefully invert onto a plate while still very warm.