Begin by blooming the yeast in a bowl with warm milk and a sprinkle of sugar, allowing it to activate for about 10 minutes until frothy.

In a separate large mixing bowl, combine flour, salt, and sugar, then mix in the eggs, melted butter, and the bloomed yeast.

Using a dough hook, knead the mixture for 5-7 minutes until it forms a smooth and elastic dough.

Shape the dough into a ball and place it in a greased bowl, covering it with a clean kitchen towel. Allow the dough to rise for 1.5 to 2 hours, or until it has doubled in size.

Prepare the filling by mixing softened butter, brown sugar, cinnamon, nutmeg, and a pinch of salt in a bowl. Whip this mixture until it’s well combined.

In a clean bowl, blend softened butter, vanilla extract, brown sugar, maple syrup, heavy cream, and a dash of salt until smooth. Spread this sticky topping mixture into a greased 9x13 inch baking dish.

Once the dough has risen, punch it down gently to release the air. Roll it out into a large rectangle (approximately 18x12 inches). Spread the prepared filling evenly across the dough, roll it tightly into a log, and cut the log into 12 equal pieces.

Place the cut buns in the prepared sticky topping in the baking dish. Cover the dish with a towel and let them proof for about 1 hour, or until the buns have doubled in size.

Preheat your oven to 350°F (175°C) while the buns complete their second rise. Bake the buns for 40-45 minutes until they are golden brown and puffed.

Allow the buns to cool in the dish for 5 minutes. Carefully flip the dish onto a serving tray, letting the sticky topping cascade over the buns. Serve warm and enjoy.