Caramel Pecan Cinnamon Rolls

Fit a stand mixer with the whisk attachment. In the mixer bowl, whisk the warm milk, sugar and yeast. Let it sit 5 minutes, until foamy. Add the melted butter, sea salt and 2 cups of the flour and whisk until smooth.
Switch to the dough hook. Add the rest of the flour ½ cup at a time, then knead 5 to 7 minutes, until smooth and soft. Move the dough to a greased bowl, cover and let rise until doubled, about 90 minutes.
For the pecan caramel, heat the brown sugar, butter and corn syrup in a small saucepan over medium heat until the butter melts and it comes together. Off the heat, stir in the vanilla and salt. Pour half into a small bowl for the topping and stir the pecans into the other half. Let it cool a few minutes.
For the cinnamon paste, stir the softened butter, brown sugar, cinnamon and salt until spreadable. Line a 9x13-inch baking dish with parchment paper and spray it with baking spray.
On a lightly floured counter, roll the dough into an 18x26-inch rectangle. Spread the cinnamon paste over it in a thin, even layer, then spoon the pecan caramel evenly on top.
With a pizza cutter, cut the dough crosswise into 12 strips, about 2 inches wide. Roll each strip into a spiral and set it in the baking dish. Cover and let rise 30 minutes. Meanwhile, heat the oven to 350°F.
Bake 25 to 30 minutes, until golden brown and about 190°F in the center. Cool 10 minutes. Drizzle with the saved caramel (warm it a few seconds if it has thickened) and sprinkle with more chopped pecans.