Add the yeast on top of the warm milk and mix. Let it sit for 5 minutes.

Cube the butter and add it to the milk and yeast mixture. Add the white sugar and eggs. Mix well.

Add the salt and 4 cups of flour. Mix until just combined.

Add a hook attachment to the mixer and knead the dough for 5 minutes. If the dough is too sticky, add the extra 1/2 cup of flour.

Put the kneaded dough in an oiled and clean bowl and cover with a clean, damp towel. Let the dough rise for 30 minutes or until it is double the size it started. Do this at room temperature.

As the dough is rising, make the filling by mixing brown sugar, cinnamon, cloves, nutmeg, and ginger.

Add the softened butter and vanilla and blend with a fork. It should form a paste.

Once the 30 minutes have passed for the dough to rise, take the dough out of the bowl and roll it into a large rectangle on a clean, floured surface. It should be about 1/2 an inch thick.

Put the filling evenly on the dough and spread it out to cover.

Fold the dough tightly and roll it to create a long log.

Use a sharp knife to cut 10-12 cinnamon rolls.

Put the rolls into the greased pan and cover them with a clean, damp towel.

Let the rolls rise for 30 minutes until they are twice the size they were.

Preheat the oven to 375 degrees.

Pour the heavy cream on top of the cinnamon rolls.

Put the pan in the oven and bake for 30 minutes. They should be lightly browned and bubbling.

As the puns are baking, make the topping.

Put the butter in a saucepan on medium heat and melt it down entirely.

Add the brown sugar and let the two melt together until bubbling and smooth. Be sure that you stir the entire time or it will burn.

Pour in the heavy cream and salt and stir until smooth and creamy.

Take the pan off the heat and then stir in the vanilla. Add the pecan halves and fold them into the mixture.

Afer the buns are done baking and out of the oven, pour the pecan mixture over the top of the entire pan. Spread it out to cover.