Grease a 9x13 inch pan with butter or nonstick spray.

Chop pecans and set aside.

Warm milk to about 115°F (do not let it get hot).

In a large bowl, sprinkle yeast into warm milk. Add 1/2 cup granulated sugar and stir. Let sit for 3–5 minutes until foamy.

Add melted butter and lightly beaten eggs. Mix well.

Stir in salt and add flour a cup at a time until a soft dough forms.

Knead dough by hand for 6–8 minutes or using a stand mixer with a dough hook for 4–5 minutes until smooth and elastic.

Place dough in a lightly greased bowl, cover with a towel, and let rise in a warm spot until doubled, about 1 hour.

Mix softened butter, 1 cup packed brown sugar, 1/4 cup granulated sugar, and cinnamon in a bowl until smooth and spreadable.

Set aside 1 cup brown sugar, 2/3 cup heavy cream, and 1 cup chopped pecans for the caramel topping.

Once the dough has doubled, punch it down and turn it onto a lightly floured surface. Roll into a rectangle about 16x12 inches.

Spread the cinnamon-sugar butter evenly over the dough, then roll tightly from the long side into a log.

Cut the log into 12 equal pieces.

For the caramel: In a small saucepan, combine remaining brown sugar and heavy cream over medium heat. Stir until sugar melts and sauce thickens slightly, about 4–6 minutes. Remove from heat and stir in chopped pecans.

Pour a thin layer of the caramel-pecan mix into greased pan and place the cut rolls in the pan with cut side up, leaving space between rolls.

Cover and let rise for 30 minutes. Preheat oven to 350°F.

Bake for 25–30 minutes until golden brown and cooked through. Let cool for 5–10 minutes, then invert onto a serving tray so caramel runs over rolls. Serve warm.