Prepare the Topping: In a small saucepan over medium heat, melt the 115g of butter, 100g of brown sugar, and the maple syrup. Bring to a gentle simmer and cook for 2-3 minutes, stirring, until the sugar is dissolved. Remove from the heat and stir in the vanilla and salt. Pour this mixture into a 23x33cm (9x13 inch) baking dish. Sprinkle the pecan halves evenly over the caramel. Set aside.

Activate the Yeast: Gently warm the milk until it's lukewarm. Pour it into a large bowl (or the bowl of a stand mixer) and sprinkle over the yeast and a teaspoon of the caster sugar. Let it sit for 5-10 minutes until it becomes foamy. This shows the yeast is active.

Mix the Dough: To the yeast mixture, add the remaining caster sugar, the bread flour, salt, egg, and melted butter. Mix with a dough hook on low speed until a shaggy dough forms, then increase the speed to medium and knead for 7-8 minutes until the dough is smooth and elastic. Alternatively, mix by hand and knead on a lightly floured surface for about 10-12 minutes.

First Rise: Form the dough into a ball and place it in a lightly oiled bowl, turning to coat. Cover the bowl with a clean tea towel and leave it in a warm, draught-free place for 1 to 1.5 hours, or until it has doubled in size.

Shape the Buns: Punch down the risen dough and turn it out onto a lightly floured surface. Roll it into a rectangle approximately 30x40cm (12x16 inches). Spread the 75g of very soft butter evenly over the dough. In a small bowl, mix the 100g of brown sugar and 2 tsp of cinnamon, then sprinkle this evenly over the butter.

Roll and Slice: Starting from the long edge, roll the dough up into a tight log. I find that using a bench scraper helps to get a nice, tight roll. Trim the ends, then slice the log into 12 equal pieces, each about 3cm (1.25 inches) thick. A sharp serrated knife works best for this to avoid squashing the rolls.

Second Rise: Arrange the sliced buns cut-side up in the prepared baking dish, on top of the pecan-caramel mixture. Cover the dish and let them rise again in a warm place for 45-60 minutes, until they look puffy and are touching each other. (For the overnight option, cover tightly with cling film and place in the fridge for 8-12 hours. Let them sit at room temperature for 1 hour before baking).

Bake to Perfection: Preheat your oven to 180°C (160°C fan). Uncover the buns and bake for 25-30 minutes, or until the tops are a deep golden brown and the caramel is bubbling around the edges.

Invert and Serve: Let the pan cool on a wire rack for just 2-3 minutes. This is crucial – too soon and the caramel is too liquid, too long and it will set firm. Place a large serving platter or board over the baking dish, and with oven gloves, carefully and confidently flip the whole thing over. Tap the top of the pan, then lift it away. Scrape any remaining pecans and caramel from the pan onto the buns. Let them cool slightly before serving warm.