1. Combine sourdough starter, milk, eggs, softened butter, and sugar in a bowl and stir to combine

2. Add flour and salt and knead by hand or with a dough hook for 8 to 10 minutes until smooth and elastic

3. Cover dough and proof at room temperature for 6 to 8 hours or refrigerate overnight until doubled

4. Roll proofed dough into a 12×18 inch rectangle on a floured surface

5. Spread the maple sugar butter mixture evenly over the dough and sprinkle chopped pecans on top

6. Roll dough tightly from the long edge into a log and slice into 12 even rolls

7. Spread sticky bun sauce and pecan halves in a greased 9×13 baking dish and place rolls cut side up

8. Cover and proof for 2 to 3 hours until puffy

9. Preheat oven to 375°F and bake rolls for 30 to 35 minutes until golden and bubbly

10. Let rest 5 minutes, invert pan onto a platter to coat buns in caramel and serve warm