For the Topping:

1. Use an electric mixer to cream the butter and brown sugar together until fluffy in a medium mixing bowl. Add the corn syrup and vanilla extract and continue mixing until combined. Fold in the chopped pecans.
2. Spoon the mixture into a greased or non-stick 9×13 baking pan, and spread it out evenly. Set aside.

For the Filling:

1. In a separate medium bowl, add the butter, brown sugar, and cinnamon, and stir until the mixture resembles a thick paste. Set the filling aside.

For the Rolls:

1. Heat the milk in a microwave-safe bowl or measuring cup in the microwave for 60-90 seconds or until the temperature reaches 110-120°F. Whisk in the sugar until it has dissolved. Put the milk to the side.
2. Combine the flour, baking powder, baking soda, salt, and yeast in the bowl of a stand mixer, and whisk. Add the melted butter and egg.
3. Attach the bowl and a dough hook to the stand mixer and mix at low speed (2 on a KitchenAid) for 2 minutes. Pour the milk and sugar mixture into the stand mixer with a slow and steady stream.
4. Once all of the milk has been added, increase the speed of the mixer to medium (5 or 6 on a KitchenAid) and let it work the dough for 5 minutes or until the dough starts to pull away from the sides of the bowl and it springs back when poked. The dough should be slightly tacky, but not sticky.
5. Place the dough on a well-floured surface and knead gently for about 5 minutes or until the dough can be stretched thinly without tearing.
6. Press the dough into a large rectangle with your hands, then use a floured rolling pin to roll the dough into a 12×18 rectangle that’s about ¼ inch thick.
7. Spread the cinnamon filling on the rolled-out dough, then sprinkle the chopped pecan pieces evenly over top.
8. Use a pizza cutter or a large, straight-edge knife to slice the dough along the long edge into 12 equal strips about 1.5 inches wide each. Roll each strip and press the end into the roll to close it off. Alternatively, you can tightly roll up the long edge into one big log, then use a sharp knife or floss to cut the log into 12 equal rolls. Feel free to trim off the edges to make them a little bit straighter on the edges of those rolls.
9. Place the rolls in the prepared 9×13 baking pan, cover the pan with plastic wrap, and store somewhere warm for 60-80 minutes or until the rolls have doubled in size.
10. Preheat the oven to 375°F. Remove the plastic wrap from the rolls, and bake for 22-25 minutes, or until the rolls are browned on top, the sticky topping is bubbling around the edges, and they have filled the pan completely. Let the rolls rest for 15 minutes.
11. Place a piece of parchment paper over the sticky buns, then place a large baking sheet or cutting board (large enough to cover all of the sticky buns). Invert the pan so the sticky rolls are not on top of the baking sheet, and carefully release the 9×13 baking pan. Be careful, the pan and rolls will still be hot.
12. Serve hot or at room temperature. The longer they rest, the stickier the topping will get.