Make the Dough:
In a stand mixer, combine warm milk, yeast, sugar, salt, eggs, butter, bread flour, and 1 1/4 cups all-purpose flour. Mix with the dough hook for 4–5 minutes until smooth. If too sticky, add up to 3/4 cup additional flour, 1 tablespoon at a time, until dough slaps sides of the bowl but is still slightly tacky.

First Rise:
Lightly oil a large bowl and place dough inside. Cover with plastic wrap or towel and let rise in a warm spot until doubled in size, about 1–2 hours.

Make the Pecan Topping:
In a saucepan over medium heat, melt butter and brown sugar. Remove from heat and whisk in maple syrup, cream, pecans, and salt. Set aside.

Roll and Fill:
Roll dough into a 12×18 inch rectangle, about 1/4-inch thick. Spread softened butter on top. Mix brown sugar, cinnamon, and nutmeg, then sprinkle evenly over dough.

Shape:
Roll dough tightly into a log lengthwise and seal the edges. Cut into 12 rolls (1.5-inch thick slices) using a sharp knife or dental floss.

Second Rise:
Grease a 9×13 inch baking dish, spread pecan topping evenly in the bottom, and place rolls cut-side up on top. Cover and let rise for 30–60 minutes, or refrigerate overnight (see notes).

Bake:
Preheat oven to 350°F. Bake for 24–28 minutes or until golden brown and center reaches 175°F. Let cool briefly, then invert onto a wire rack or serving platter.