Caramel Pecan Sticky Buns

I was visiting my sister in Aspen, Colorado last week and baked these.  I didn't have a scale, so the following are volume measurements. The weight measurements I've given should be pretty close. I will also note that the dough was mixed by hand and there was no kneading involved (except for some turning of the dough to incorporate the butter).

Dough

1 c. whole milk (240mL)

1.5 tsp. instant yeast (5g)

2 large eggs (about 50g each)

6 TBSP. granulated sugar (about 75g)

3 cups AP flour (guessing around 400g)

1 tsp. salt (5g)

3 TBSP. softened butter (42.5g)

I did an autolyse for 30 minutes then added the salt and butter and let rise for 1 hour.

After rolling out the dough to about 1/4" thickness, I added the following

Filling

2 TBSP. melted butter (57g), brushed on

1/2 c. loosely packed brown sugar (sorry, no equivalent weight measure)

cinnamon (sorry, I did not measure this as I just shook it out of the can, maybe 2 tsp.)

Then rolled and cut 2 inch pieces.

In a 9 x 13 pyrex dish, I made the following topping:

Topping

3 TBSP. melted butter (42.5g)

1 c. loosely packed brown sugar

2 TBSP. maple syrup

1/4 c. whole milk

1 c. roughly chopped pecans

I placed the rolls on top and let rise for 1 hour (things rise quickly at 8000 feet)

 I baked at 350F for 30 minutes

I let them cool slightly (~ 2 minutes) and quickly inverted onto parchment