In a mixing bowl, combine all the ingredients (except salt and butter) for the dough together. Mix the dough on low speed for 2-3 minutes until well incorporated.

Add Baking Salt and mix for a couple more minutes until the dough forms a ball.

Add soft butter, increase the speed, and mix for 10-15 minutes until the dough comes together.

Cover the dough and let it proof for 2-2.5 hours at 76-80F/24-28C, performing 1 stretch and fold during that time.

Move the dough to the fridge for at least 2 hours, or until the next day.

Remove the dough from the fridge, sprinkle work surface with flour, and roll the dough into a rectangle about 28x16 inches and 0.2 inches thick.

Spread melted butter over the dough, sprinkle brown sugar and cinnamon evenly, and roll the dough tightly.

Cut the roll into 1-1.5 inch thick rolls.

Combine butter, maple syrup, and brown sugar in a medium saucepan. Bring to a gentle simmer until the sugar dissolves and the mixture thickens slightly.

Stir in Baking Salt and remove from heat.

Pour the sauce over a 13x9 inch baking dish and spread some butter over the sides to prevent sticking.

Sprinkle chopped pecans on top and arrange the buns in the dish, covering with plastic wrap to prevent drying and letting them proof for 1.5-2 hours.

Preheat the oven to 335F. Bake sticky buns for 10 minutes, then lower the temperature to 325F and continue baking for 15-18 minutes until golden brown.

Remove the buns from the oven and let them cool for 5-10 minutes. Cover with parchment paper and flip the baking dish onto a larger baking tray.