Place milk in a microwave-safe cup and zap for 30 second intervals until it is warm to the touch. Add 1 tablespoon of sugar and yeast to the milk and set aside to activate. This should take about ten minutes.
Use a stand mixer with a dough hook on the low setting to combine the flour, salt and remaining sugar. Add the wet ingredients and mix until fully combined. Next, add the butter bit by bit until fully incorporated. Increase the mixer speed and combine until dough is a soft and elastic consistency.
Once the dough is stretchy, remove from mixer and transfer to a large greased bowl. Cover with plastic wrap and a small, heavy blanket. Leave in a warm spot, such as on top of a stove, and allow to rest for one hour.
While waiting for the dough to rise, prepare the filling and the salted caramel sauce.
Place brown sugar in a saucepan and allow to melt over medium heat. Add butter and stir until fully combined. Next, add salt and milk, and stir until a smooth caramel sauce forms.
Place 12 ramekins on a cookie sheet. Equally divide the pecans and place them in ramekins. Then, pour equal amounts of caramel sauce into each ramekin.
In a small bowl, stir together brown sugar, butter, cinnamon and vanilla.
After dough has been left to rise for one hour, check to see if it has doubled in size. Punch it and remove any air. Remove dough from the bowl and place onto a floured surface, rolling it out into a long rectangle. Spread the filling mixture evenly onto the dough and sprinkle granola over top.
Take the length of the dough in your hands and tightly roll it up, ending with the seam side down. Next, use a piece of string to cut the dough into 12 even pieces. Place each roll into one of the ramekins. Cover the ramekins and allow to rise for 30 minutes.
Preheat oven to 350* F.
Once the cinnamon bun dough has risen, remove the covering and bake for 20 to 25 minutes.
While sticky buns are baking, prepare the icing. Use a mixer to combine the butter, icing, vanilla extract and milk until smooth.
Remove cinnamon buns from the oven and use a knife to release them from each ramekin, turning them upside down to reveal the caramel sauce on the bottom. Sprinkle salt flakes on top and drizzle with icing.