1. In a large mixing bowl, combine 1 cup of flour and yeast. Set aside.
2. In a saucepan, heat milk, sugar, butter, and salt until warm (120-130°F) and butter is almost melted. Add to flour mixture; add eggs. Beat with an electric mixer on low speed for 30 seconds, scraping bowl. Beat on high speed for 3 minutes. Stir in as much remaining flour as you can.
3. Turn dough out onto a lightly floured surface. Knead in enough remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes total). Shape dough into a ball. Place in a greased bowl; turn once. Cover; let rise in a warm place until double in size (about 1 hour).
4. Punch dough down. Turn out onto a lightly floured surface. Divide in half. Cover; let rest for 10 minutes. Meanwhile, lightly grease two 9x1-½-inch round baking pans or one 13x9x2-inch baking pan.
5. For filling, combine softened butter, brown sugar, and cinnamon. Roll each half of dough into a 12x8-inch rectangle. Spread each with half of the filling. Roll up each rectangle, starting from a long side. Seal seams. Slice each roll into 12 pieces. Arrange in prepared pans.
6. For topping, in a small saucepan, combine melted butter, brown sugar, and corn syrup. Cook and stir over medium heat until sugar is dissolved. Pour into prepared baking pan. Sprinkle with pecans. Arrange slices, cut sides down, in the pan. Cover; chill for 2 to 24 hours.
7. Preheat oven to 375°F. Break any surface bubbles with a greased toothpick. Bake for 25 to 30 minutes or until golden brown. If necessary, cover rolls loosely with foil the last 10 minutes of baking to prevent overbrowning. Cool in pan for 5 minutes. Invert onto a serving platter. Serve warm.