Prepare the Sweet Dough:
Warm 1 cup whole milk in the microwave in 20-second increments until it reaches 105-110°F (about the temperature of a warm bath).
Stir in 1 tbsp yeast and 5 tbsp granulated sugar. Let sit for 5 minutes until bubbly.
Whisk in 2 eggs until smooth.
In a large bowl or stand mixer, combine flour and salt.
Pour in the wet ingredients and mix using the paddle attachment until just combined.

Knead and Rise:
Switch to a dough hook (or knead by hand) and gradually add ½ cup softened butter, kneading for 8-10 minutes until dough is smooth.
Transfer dough to a greased bowl, cover, and let rise in a warm place for 1-2 hours, until doubled in size.

Make the Caramel Sauce:
In a saucepan, melt ¾ cup butter over medium heat.
Stir in brown sugar, honey, heavy cream, water, and salt. Bring to a simmer and cook for 3-4 minutes, until smooth.
Pour caramel sauce into a greased 9×13-inch baking dish. Sprinkle toasted pecans over the caramel.

Assemble the Rolls:
Roll out the risen dough into a 12×18-inch rectangle.
In a small bowl, mix granulated sugar, brown sugar, cinnamon, and nutmeg. Sprinkle evenly over the dough.
Roll up tightly from the long side and cut into 12 equal slices.

Second Rise & Bake:
Place rolls over the caramel pecan layer. Cover and let rise for 30-45 minutes, until puffy.
Preheat oven to 350°F (180°C). Bake for 30-35 minutes, until golden brown.

Flip & Serve:
Let rolls cool for 5 minutes, then carefully invert the pan onto a serving platter so the caramel drips over the rolls.
Serve warm and enjoy these soft, sticky, caramel-drizzled pecan rolls!