Whisk the warm milk and active starter together in the bowl of a stand mixer until the starter dissolves. Add the egg and softened butter.

Add the flour, sugar, and salt. Mix on low with the dough hook until a shaggy dough forms, then knead on medium-low for 8–10 minutes until smooth and elastic.

Shape into a ball, place in a lightly greased bowl, cover, and let bulk ferment at room temperature for 4–5 hours, until puffy and roughly 50% risen.

Meanwhile, make the sticky topping: melt the butter with the maple syrup and brown sugar in a small saucepan over medium heat, stirring until smooth. Pour into the greased 9x13 pan and scatter half the pecans evenly over the top.

Turn the risen dough out onto a floured surface and roll into a roughly 12x18-inch rectangle.

Spread the softened butter for the filling over the dough, then sprinkle evenly with the brown sugar and cinnamon.

Starting from a long edge, roll the dough tightly into a log. Slice into 12 even rounds using a piece of floss or a sharp serrated knife.

Arrange the rounds cut-side up in the pan, directly on top of the maple-pecan topping. Cover tightly and refrigerate overnight (8–14 hours).

The next day, remove from the refrigerator and let sit at room temperature 45–60 minutes while the oven preheats to 350°F (175°C).

Bake for 26–28 minutes, until deep golden brown and the centers spring back when pressed.

Cool in the pan for exactly 5 minutes - no longer, or the caramel will set and stick - then invert onto a platter or tray. Scatter the remaining pecans over the top and serve warm.