1In the bowl of a stand mixer fitted with a dough hook, mix the flour and yeast until combined. Add the sugar, milk, eggs and salt and mix until just combined. Add the butter and knead until all ingredients are incorporated and the dough is smooth and pulls away from the sides of the bowl. Lightly coat a large bowl in oil or pan spray. Place the dough in the bowl and flip once to coat it in the oil. Cover the bowl and allow the dough to rise until doubled in volume, about 1-2 hours. Rising time will vary depending on the temperature of your kitchen, so your eyes are the best tools here.
2While the dough is rising, prepare the filling and glaze. For the filling, mix the softened butter, brown sugar and cinnamon in a small bowl until combined. For the glaze, heat the butter, half of the brown sugar and glucose syrup until all ingredients are melted/combined. Mix in bourbon. Lightly grease the sides of a 9x13 inch pan and pour the syrup into the bottom. Sprinkle the other half of the brown sugar and the pecans over the syrup. Set aside.
3Preheat oven to 400 degrees F.
4When the dough has doubled, gently punch it down in the bowl. Pan spray your work surface and roll the dough to a large rectangle, about 16x20 inches. Spread the prepared filling across the surface leaving a one inch border around one of the long edges. Starting with the long edge with the filling, roll the dough into a log and cut it in 1 to 1 ½ inch slices. Place the buns in the prepared pan ½ inch apart. Cover the pan and allow them to rise until doubled, about 30-60 minutes. (You can also prepare these the evening before and put the buns into the refrigerator, covered, for up to 12 hours instead of rising a second time. Remove from the refrigerator in the morning and allow to warm uncovered at room temperature for one hour. Then bake!)
5Bake the buns at 400 degrees F for about 20 minutes until golden, tenting with aluminum foil if they brown too quickly. Remove from the oven and brush lightly with melted butter. Run a knife around the sides to loosen any buns that stick. Use caution here, you’re dealing with hot sugar and a hot pan. Place a sheet pan with parchment on the top of the baking pan and CAREFULLY invert the pan, so the buns fall into the sheet pan. Pour/scrape any remaining glaze and pecans from the pan on the tops of the buns.