Begin by gently heating the milk until it falls within the range of 105-110°F, then mix in the active dry yeast and sugar, letting it rest for 10 minutes until a foam forms atop.

In a large bowl, thoroughly mix the flour, salt, and sugar together, then blend in the whisked eggs, softened butter, and vanilla before folding in the milk and yeast mixture until combined.

Using a dough hook, knead the mixture on medium speed for around 5-7 minutes until it forms a smooth and slightly sticky ball that separates from the bowl.

Transfer the dough to a greased bowl, cover it, and let it rise in a warm area for about 1.5 to 2 hours until its size has doubled.

Meanwhile, create the filling by mixing together the softened butter, brown sugar, cinnamon, nutmeg, and salt until well combined.

To prepare the sticky topping, combine the softened butter, vanilla, brown sugar, maple syrup, heavy cream, and salt, and then spread this blend evenly into a greased 9 x 13 inch pan topped with pecans.

Once the dough has risen, roll it out on a floured surface into a rectangle measuring about 18 x 12 inches, spread the filling over it, roll into a log, and cut into 12 equal portions after trimming the ends.

Arrange the rolls into the prepared pan over the sticky topping, cover loosely with greased plastic wrap, and let them proof in a warm location for about an hour, while preheating the oven to 350°F for the last 15 minutes of proving.

Once proofed, bake the rolls for 40-45 minutes or until they achieve a golden brown hue, then allow them to cool for 5 minutes before transferring them to a serving tray.

Serve these delicious rolls warm, and store any leftovers in an airtight container for up to three days.