In the mixer fitted with the dough hook attachment, add in the sugar, warm whole milk, and then sprinkle the yeast over the top. Let it sit for 3-5 minutes to activate.

Next, add the room temperature butter and eggs as well as the vanilla extract, mix briefly with the dough hook. It won't come together much and will look lumpy.

Lastly, add in the all-purpose flour, cinnamon, and salt. Mix for 5 minutes or until everything comes together to form a fairly smooth dough. The dough should not be super sticky, if it is add 31 grams (or 1/4 cup) more flour.

Cover the bowl with plastic wrap and let the dough rise for 45-60 minutes.

In a small mixing bowl, combine brown sugar, cinnamon, ginger, and room temperature salted butter. Mix until well combined.

In a small sauté pan, combine 8 tbsp butter (97.2 grams), 1 cup brown sugar (194.4 grams), and 4 tbsp honey (81 grams). Place over low heat, stirring frequently.

Chop half of the pecans (about 3/4 cup) and leave the other half whole (about 3/4 cup). Add both the chopped and whole pecans (1 3/4 cups total) to the sauté pan once the butter is melted. Keep stirring over low heat for another 3-5 minutes.

Remove from heat, add 3 tbsp bourbon (45.5 grams), stir well, and set aside to cool.

Preheat oven to 375 degrees. Cut out a piece of parchment paper to line your 14-inch cast iron skillet. Spray the bottom of the skillet lightly with oil and place the parchment paper over the oil, pressing down to secure it to the bottom of the skillet.

Pour your sticky pecan topping into the skillet, spreading it evenly all over the bottom, and set aside.

Once the dough has finished rising, lightly flour the countertop and roll the dough out into a 10"x16" rectangle. Scoop the cinnamon filling into the center of the rectangle and evenly spread it all over the top of the dough. Leave a 1/2" seam bare of the filling on the long side of the dough furthest from you.

Start rolling the dough on the long side closest to you (the side on which you took the cinnamon filling all the way to the edge) and roll it all the way up to the edge you left bare.

Place each roll in the skillet over the sticky pecan topping. Start with three in the middle of the pan, and then go around the outside with the remaining rolls. It's okay for them to have space between them, they will grow together as they rise and bake. Cover them with plastic wrap and allow them to rise for another 25-35 minutes.

After they are done rising, place them on the middle rack of the oven and bake for 30 minutes, or until golden brown, or until the internal temperature reaches 185 degrees.

Serve warm with a cup of coffee and enjoy!