In a small saucepan scald the milk to 181-212 degrees F.

Add sugar, salt, and butter. Stir the mixture cool to about 100-105 degrees F.

Pour warm water into a stand mixer bowl and add yeast.

Let the mixture sit for 5 minutes or until foamy.

Add milk mixture, beaten eggs, and 2 cups of flour. Mix until dough is well combined.

Gradually add enough flour until stiff dough forms.

On a lightly floured surface, knead the dough for about 8 minutes.

Place the dough in a greased bowl, turn dough over, and then cover with plastic wrap or a clean kitchen towel. Let the dough rise in a warm place until the dough is doubled in size, about 1 hour.

While the dough is rising, make the topping.

Lightly grease a 13x9 baking dish with nonstick cooking spray.

In a medium bowl, cream together the butter and brown sugar until smooth.

Add the corn syrup and vanilla extract and beat until light and fluffy.

Spread the butter mixture evenly into the prepared baking dish.

Sprinkle the butter mixture evenly with chopped pecans.

When the dough has risen, roll it out on a floured surface into a 16x12-inch rectangle.

Drizzle melted butter over dough the dough.

In a small bowl, combine brown sugar and cinnamon, and sprinkle it evenly over the melted butter.

Starting with the long side, roll the dough. Cut the dough into 12 even pieces.

Lay the dough pieces on top of the pecans.

Cover the pan with plastic wrap and rise until doubled in size, about 60-90 minutes.

Preheat oven to 350 degrees F and bake for 30-40 minutes or until the buns are golden brown.

Cool the buns in the pan for 5-10 minutes, and then flip the pan upside down onto a serving platter. Scoop out any remaining topping from the pan and spread it over the buns.

Cool the buns for 20 minutes before serving.