Make the sticky topping: In a saucepan over medium heat, melt butter, brown sugar, honey, and cream. Stir until smooth (2–3 minutes). Remove from heat, add vanilla and salt. Pour into a greased 9×13-inch pan and top with pecans if using.,For the dough: In a large bowl, mix flour, sugar, yeast, and salt. Add warm milk, melted butter, and egg. Mix and knead 5–7 minutes until smooth. Cover and let rise 1 hour until doubled.,Roll dough into a 12×16-inch rectangle. Spread with softened butter and sprinkle with brown sugar and cinnamon.,Tightly roll into a log from the long side. Cut into 12 equal slices.,Place rolls cut-side up over the sticky topping. Cover and let rise 30–45 minutes until puffy.,Preheat oven to 350°F (175°C). Bake for 25–30 minutes, until golden and fully baked.,Cool for 5 minutes, then carefully invert onto a serving tray. Serve warm.