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

Add the 1 tbs sugar & yeast to the warm milk and stir.

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

Transfer dough to a floured surface and knead for ~5 minutes. The dough should form a smooth ball and 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 a large ramekin (see note) with softened butter (you can also add a circle of parchment paper to the bottom). Add the pecan pieces to the bottom in an even layer. In a small bowl, mix together the brown sugar and cream for the topping and pour over the 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 inches wide and 15ish inches long).

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

Cover with plastic wrap and place it back in the WARM spot to rise for another ~30 minutes until it doubles again/puffs up. Meanwhile, preheat the oven to 350 degrees F.

Place the ramekin on a baking sheet lined with foil to catch any drips and bake the sticky bun in the preheated oven for ~24-30 minutes. It should be golden brown & the internal temp will read between 190-200 degrees F. If getting too brown on top, loosely cover with foil.

Allow to cool in the ramekin for a cool minutes then carefully remove to a plate.

Cool for just 2-3 minutes then carefully (use oven mitts) to invert onto a plate while still warm. Enjoy!