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1
For the dough, in a small bowl, combine yeast, 2 tablespoons sugar, and warm milk. Stir until yeast and sugar are dissolved. Set aside to rest and start to foam.
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2
In a large bowl, stir remaining sugar, eggs, melted butter, and salt. Add yeast mixture. Stir to combine.
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3
Add bread flour, 1 cup at a time. Mix and knead until dough is no longer sticky. Put dough into greased bowl, cover, and let rise in a warm place for 45-60 minutes.
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4
While the dough rises, prepare the topping. In a medium saucepan, melt butter over medium heat. Stir in brown sugar, corn syrup, and pecan pieces. Cook until sugar is dissolved. Pour topping into a greased 9x13 baking dish.
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5
For the filling, in a small bowl, combine sugar and cinnamon.
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6
Once dough has risen, turn out onto a lightly floured surface. Roll dough into a 16x21 inch rectangle. Spread softened butter over dough and sprinkle with cinnamon sugar mixture.
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7
Roll dough up, tightly sealing the seam. Cut into 12 equal rolls and place in baking dish above topping. Cover pan and let rise for 40-60 minutes. Bake at 350u00b0F for 30-40 minutes until rolls are golden brown.
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8
Remove from oven and immediately invert onto a heatproof plate or baking sheet. Let rolls stand for 2-3 minutes before removing the baking dish. Serve warm.
