In a large bowl, combine the flour, granulated sugar, salt, and instant yeast.

In a separate bowl, mix the warmed milk, melted butter, egg, and vanilla extract.

Pour the wet ingredients into the dry ingredients and stir until a dough forms.

Knead the dough on a floured surface for about 5 minutes until smooth.

Place the dough in a greased bowl, cover with a kitchen towel, and let it rise in a warm place for about 1 hour or until doubled in size.

While the dough is rising, prepare the sticky topping by melting the butter in a saucepan over medium heat, then stirring in the brown sugar and corn syrup. Bring to a simmer and cook for 2-3 minutes until slightly thickened. Remove from heat and stir in the chopped pecans.

Pour the sticky topping mixture into a greased 9x13-inch baking dish.

Once the dough has risen, roll it out on a floured surface into a rectangle about 1/4 inch thick.

Spread the softened butter over the dough, then sprinkle the brown sugar and cinnamon evenly on top.

Roll the dough tightly into a log, then slice into 12 equal pieces.

Place the rolls cut-side up in the prepared baking dish over the sticky topping. Cover and let rise for another 30 minutes.

Preheat the oven to 350°F. Bake the sticky buns for 25-30 minutes or until golden brown.

Let them cool in the pan for 5 minutes, then invert onto a serving platter. Serve warm.