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1
Dough: Combine the milk, yeast and sugar in the bowl of an electric mixer and let rest for a few minutes to proof.
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2
Mix the eggs and salt into the yeast mixture.
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3
With a dough hook, blend in the flour.
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4
Then blend in the butter by the tablespoonful.
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5
With the dough hook, knead the dough for 7 minutes, or until springy and elastic.
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6
Transfer the dough to a lightly oiled bowl, covered with plastic wrap, and set aside in a warm place until doubled in volume, about 50 minutes.
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7
Filling: Punch down the dough.
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8
On a lightly floured surface, roll it out into an 8 by-18-inch rectangle.
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9
Brush with the melted butter and sprinkle on the sugar and cinnamon.
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10
Starting at a long side, roll the dough up into a log.
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11
Slice into 12 (1 1/2-inch-wide) rolls.
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12
Topping: Lightly butter the bottom of a 9 by 13-inch baking pan.
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13
In a small saucepan, combine the butter and brown sugar and cook, stirring until the sugar has dissolved.
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14
Pour the mixture into the pan and sprinkle the pecan pieces over it.
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15
Lay rolls, cut side down, in the cake pan with the topping, squeezing them in if necessary.
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16
Let rise in a warm place until doubled in volume, about 50 minutes.
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17
Preheat oven to 350 degrees with the rack set in the middle.
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18
Bake the rolls for 30 to 35 minutes, or until golden brown.
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19
Carefully invert onto a serving platter and let cool for just a few minutes.
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20
Break into individual buns and serve warm, with the sticky topping, and ice cream.
