In the bowl of a stand mixer fitted with the dough hook, combine the warm milk 110F or lower and active dry yeast. Let the mixture sit for 5 minutes until the yeast becomes foamy.

Add the granulated sugar and eggs. Mix on low speed until the ingredients begin to come together.  And then add the flour and salt and continue mixing until a shaggy dough forms.

With the mixer running on low speed, add the softened butter one or two tablespoons at a time, allowing each piece to fully incorporate before adding the next. Once all of the butter has been added, continue kneading for 10–15 minutes, or until the dough is smooth, elastic, and passes the windowpane test (see photo).

Transfer the dough to a lightly greased bowl, cover tightly with plastic wrap or a lid, and refrigerate overnight. If you're short on time, allow the dough to chill for at least 2 hours before shaping.

In the bowl of a stand mixer fitted with the paddle attachment, combine the softened butter, dark brown sugar, salt, and cinnamon. Beat on medium speed for 2–3 minutes until the mixture becomes light, fluffy, and well combined. Set aside.

Roughly chop the pecans and set them aside.

On a lightly floured surface, roll the chilled brioche dough into a 12×20-inch rectangle.

Spread the cinnamon brown sugar filling evenly over the dough, making sure to reach the edges.

Sprinkle the chopped pecans evenly over the filling.

Using a pizza cutter or sharp knife, cut the dough into 2-inch-wide strips. Roll each strip individually into a cinnamon roll, keeping the filling and pecans tucked inside.

Place the rolls in a greased or parchment lined 9×13-inch baking dish, leaving some room between them to rise.

Preheat the oven to 325°F.