Preheat oven to 375 degrees Fahrenheit. Line a 9×13-inch pan with parchment paper.

In the bowl of a stand mixer, add warm milk and sprinkle yeast on top. Add in sugar, eggs, and melted butter (or margarine) and mix with a whisk or fork until well combined.

Stir in flour and salt with a spoon and mix just until combined.

Attach the dough hook and knead on medium speed for seven to eight minutes, adding in half a cup of flour if needed to form a dough. (If you don’t want to use an electric mixer, you can knead the dough by hand for eight to 10 minutes on a well-floured surface.)

Gather the dough into a ball and transfer it to a well-oiled bowl. Cover the bowl with a towel. Allow the dough to rise until doubled in size.

While the dough is rising, make the topping: In a medium saucepan over medium heat, cook butter (or margarine), brown sugar, honey, and vanilla, stirring occasionally until smooth and butter is melted, about three minutes. Stir in the pecans.

Pour into the 9×13 pan. Set it aside.

After the dough has doubled in size, transfer it to a well-floured surface and roll out into a large rectangle, about 24 by 15 inches. Spread Nutella over the dough, leaving a 1/4-inch border.

In a small bowl, mix together the brown sugar and cinnamon. Sprinkle mixture over the Nutella, pressing it down to adhere.

Starting on the long end, tightly roll the dough jelly-roll style. Finish seam-side down, making sure to seal the edges as best as you can. Cut into 16 slices.

Arrange the rolls in the pan on top of the topping, spaced half an inch apart. Cover, and let rise until doubled in size, about 30 minutes.

Bake the buns until golden brown, 20 to 25 minutes. Let cool 10 minutes, then turn out onto a cutting board. Let cool completely before serving. Drizzle with caramel sauce.