Dough

1. Mix Dry Ingredients: In a large bowl, mix flour, salt, nutmeg, and orange zest (if using). Set aside.
2. Prepare Yeast Mixture: Warm the milk to about 110°F. Pour it into a large bowl or a stand mixer bowl. Add 2 tablespoons of sugar and yeast. Stir and let it sit for 5-10 minutes until foamy.
3. Combine Wet Ingredients: Add the rest of the sugar, butter, and whisked eggs to the yeast mixture. Mix briefly using a paddle attachment or a wooden spoon.
4. Form Dough: Add the flour mixture to the wet ingredients. Mix until combined into a shaggy dough.
5. Knead Dough: Switch to the dough hook and knead on low for 8-10 minutes, or knead by hand on a floured surface for 10 minutes, until dough is smooth and tacky.
6. First Rise: Shape the dough into a ball, place it in a greased bowl, and cover with plastic wrap or a clean towel. Let it rise at room temperature (around 72°F) for 1-2 hours until doubled in size.

Cinnamon Butter Filling

1. Mix Ingredients: Just before assembling the rolls, mix butter, brown sugar, and cinnamon in a bowl to form a thick paste. Set aside.

Pecan Caramel Topping

1. Prepare Pan: Grease a 9×13” pan with oil spray and line with parchment paper.
2. Make Caramel: In a medium saucepan, combine butter, maple syrup, brown sugar, corn syrup (if using), and salt. Bring to a boil and simmer for about 3 minutes.
3. Assemble Topping: Pour caramel into the prepared pan and sprinkle chopped pecans over it. Set aside.

Assemble Rolls

1. Check Dough: To check if the dough has risen enough, poke it gently. It should form an indentation that slowly springs back.
2. Roll Dough: Turn the dough onto a floured surface. Roll it into a rectangle about 20×12 inches and 1/2 inch thick.
3. Spread Filling: Spread the cinnamon butter filling evenly over the dough.
4. Shape Rolls: Roll the dough tightly from the widest side into a 20-inch log. Trim the ends and cut into 12 equal pieces.
5. Arrange Rolls: Place the rolls in the prepared pan on top of the pecan caramel mixture. Cover with plastic wrap.
6. Second Rise: Let the rolls rise for 30 minutes to 1 hour, until puffed up.

Bake

1. Preheat Oven: While the rolls rise, preheat the oven to 375°F (or 350°F if using a convection oven).
2. Bake Rolls: Bake for 25-30 minutes until golden brown. If the center isn’t fully baked, cover with foil and bake for an additional 3-5 minutes.
3. Cool: Let the rolls cool in the pan for 20 minutes.

Serve

1. Flip Rolls: Carefully flip the rolls onto a serving board and remove the parchment paper.
2. Enjoy: Serve warm.