Preparation Steps

• In a small bowl, combine warm milk, warm water, yeast, and 1 tablespoon of the granulated sugar. Let it sit for 5-10 minutes until foamy.
• In a large bowl, whisk together the melted butter, remaining granulated sugar, and eggs. Add the yeast mixture and stir to combine.
• In a separate bowl, whisk together the flour and salt. Gradually add the flour mixture to the wet ingredients, mixing until a soft dough forms.
• Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. Place the dough in a greased bowl, cover, and let rise in a warm place for 1-1.5 hours, or until doubled in size.
• While the dough is rising, prepare the topping: In a small saucepan, melt the butter for the topping. Stir in the brown sugar and corn syrup. Bring to a simmer over medium heat and cook for 1 minute. Remove from heat and stir in the pecans.
• Once the dough has risen, punch it down and turn it out onto a lightly floured surface. Roll the dough into a rectangle, approximately 12x18 inches.
• In a small bowl, mix together the softened butter, brown sugar, and cinnamon for the filling. Spread this mixture evenly over the rolled-out dough, leaving a small border at the top.
• Starting from the long side, tightly roll up the dough. Pinch the seam to seal.
• Cut the roll into 12 equal slices. Pour the prepared topping into a greased 9x13 inch baking dish.
• Place the dough slices, cut-side down, on top of the topping in the baking dish. Cover and let rise for another 30 minutes.
• Preheat oven to 350°F (175°C). Bake for 20-25 minutes, or until golden brown and the topping is bubbly.
• Let the buns cool in the dish for 5-10 minutes before inverting them onto a wire rack to cool completely.