Grease a 9x13-inch baking dish with butter or oil. In a small saucepan, heat the milk, melt the butter, and cool to 115-120°F.

In a large mixing bowl, combine flour, yeast, sugar, and salt. Add the cooled milk and butter mixture, then the egg, and mix until combined.

Lightly knead the dough for a minute, place in a greased bowl, cover, and let rise in a warm place for about 1 hour.

Prepare the filling by mixing light brown sugar, cinnamon, ginger, nutmeg, cloves, and soft butter until thick paste forms.

Roll the risen dough into a rectangle, spread filling, roll tightly, slice into 12 pieces, and place in the prepared dish.

Cover assembled rolls and let them rise for about 30 minutes, then preheat the oven to 350°F.

Bake the rolls for 18-20 minutes or until lightly browned, watching until golden brown and aromatic.

Prepare the topping by melting butter, mixing in brown sugar, heavy cream, and salt. Coat pecans in the mixture.

After baking, let buns cool for a few minutes then drizzle with the pecan topping.