Combine warm milk and sugar, sprinkle yeast, and let it foam for 5–10 minutes.

In a large bowl, mix flour and salt. Add butter, egg, and the yeast mixture. Stir until a dough forms.

Knead on a floured surface for 5–7 minutes until smooth and elastic.

Place dough in a greased bowl, cover, and let rise for 1 hour until doubled.

Mix brown sugar, cinnamon, and pecans in a bowl for the filling.

Punch down dough, roll into a 12x18-inch rectangle, and spread filling evenly, leaving a 1-inch border. Roll tightly and pinch seam closed.

Cut into 12 pieces and place cut-side up in a greased 9x13-inch dish. Pour heavy cream evenly over buns.

Bake at 350°F (175°C) for 25–30 minutes until golden brown and cooked through.