In a large bowl of a stand mixer, dissolve the yeast in the warm milk (let sit for about 5 minutes)
Add in the eggs, melted butter, sugar, salt, and flour, and knead using a dough hook attachment or by hand for 5-7 minutes. Grease the bowl with non-stick cooking spray and allow the dough ball to sit, covered for about 1 hour until it doubles in size
While the dough is rising, begin making the caramel sauce by melting butter in a medium-sized saucepan
Whisk in brown sugar, corn syrup, and pecans and allow to simmer for 2 minutes
Pour the caramel sauce into a 9x13 inch greased baking dish and set it aside
Sprinkle a large work surface with flour
Punch down the dough and use a rolling pin to roll the dough out into a 17x5 inch rectangle
Use a brush to spread the melted butter all over the dough, leaving about 1-inch at each edge. Combine the sugar and cinnamon together and sprinkle evenly over top of the melted butter
Roll the dough into a tight log, beginning at the long side, and pinch the seam to seal tightly. Cut about 1-inch off each end.
Cut the log into 15 slices and place directly onto the caramel sauce. Cover and allow to rest for 30-minutes
Bake at 350 degrees for 30-35 minutes until lightly browned on the top
Allow the rolls to cool for 5-10 minutes, then invert onto a large serving tray and serve
