In a mixing bowl, beat the eggs with the white sugar on high speed until fluffy. Add the softened butter and mix well until creamy. While mixing, add the salt, oil, and warm milk. Once combined, sprinkle the dry yeast over the mixture and cover the bowl with a cloth. Let it rest for 15 minutes to allow the yeast to activate and become bubbly.

After 15 minutes, start mixing the dough slowly, adding the flour one mug at a time. The dough should become thick and sticky. Using a dough hook, knead until it forms a cohesive, sticky ball. Knead it by hand on a well-floured surface for about 2 minutes

Prepare a large bowl with a bit of oil and place the dough inside, turning it to coat with oil. Cover and let it rise for 1 hour or until doubled in size. (A warm, cozy spot, like under a comforter, can help it rise faster.)

While the dough rises, make the topping. In a saucepan over medium heat, melt the butter, then add the maple syrup and brown sugar. Stir until the mixture is smooth. Remove from heat and add the salt and vanilla extract. Pour this sticky syrup into the bottom of a deep baking tin and sprinkle with chopped pecans.

Once the dough has risen, roll it out on a floured surface to a thickness of 0.5–1.5 cm. Brush the dough with melted butter, then generously sprinkle brown sugar and cinnamon over the surface.

Tightly roll up the dough and cut it into rolls. Place the rolls into the baking tin on top of the pecan topping, packing them close together to maintain a round shape as they bake. Cover the pan with a cloth and let rise for 30–40 minutes.

Preheat your oven to 175°C. Bake the rolls for 20–25 minutes, or until golden brown.

Allow the rolls to cool for about 5 minutes, then carefully invert the baking tin onto a serving tray to reveal the sticky pecan topping. Serve warm and enjoy each gooey, flavorful bite!