In the bowl of a stand mixer, combine the warm milk, yeast, sugar, salt, eggs, butter, 3 cups of bread flour, and 1 1/4 cups of all-purpose flour. Mix on low speed, then medium-high speed for 4-5 minutes until fully incorporated.

If the dough is too sticky, add 3/4 cup of all-purpose flour, 1 tablespoon at a time, until the dough starts to slap the sides of the bowl.

Lightly grease a large bowl with olive oil, transfer the dough, and cover with plastic wrap or a towel. Let rise in a warm place until doubled in size, about 1-2 hours.

In a small saucepan over medium heat, melt the butter and brown sugar for the pecan topping. Remove from heat, let cool slightly, then whisk in the maple syrup, heavy cream, chopped pecans, and salt. Set aside.

Once the dough has risen, turn it out onto a floured surface and roll it into a 12x18 inch rectangle, about 1/4 inch thick.

Spread the softened butter on top of the dough. Mix the brown sugar, cinnamon, and nutmeg in a bowl, and sprinkle evenly on the dough.

Roll the dough into a log lengthwise and cut into 12 pieces (about 1 1/2 inches thick).

Grease a 9x13-inch baking dish, pour the pecan caramel sauce into the bottom, and place the rolls on top. Cover and let rise for another 30 minutes to 1 hour, or refrigerate overnight.

Preheat the oven to 350°F.

Bake the sticky buns for 24-28 minutes, or until golden brown and the internal temperature reaches 175°F. Allow to cool slightly, then invert onto a cooling rack or serving platter.