Prepare the dough: Add the yeast and warm water into a small bowl and stir. The yeast will begin to foam and bloom within 5 minutes.
Add the flour, salt, sugar, yeast, eggs, and milk into a mixing bowl of a stand mixer with the hook attachment.
Mix the dough for 5 minutes on a slow speed, then increase the speed to medium, and continue to mix until the dough is fully developed about 4-5 minutes. The dough should be elastic and smooth.
With the mixer running on a slow speed, add the butter one tablespoon at a time. Increase the mixer speed and mix until the butter is combined about 3 minutes.
Form the dough into a ball and place it into a greased bowl. Cover with a damp cloth for 1 1/2-2 hours or until it doubles in volume.
Prepare the sticky glaze: Line the bottom and sides of a 9×13-inch rectangular pan with parchment paper. Set aside.
Add the butter, brown sugar, and honey or corn syrup into a medium size pot. Heat the mixture on low heat stirring until the butter and sugar are melted.
Pour the sticky glaze mixture into the lined baking pan, then sprinkle the chopped pecans throughout the top of the glaze.
Prepare the cinnamon filling: Melt the butter in the microwave or in a small pot over low heat. Mix together the brown sugar and cinnamon in a separate bowl and set aside.
Make the cinnamon rolls – Once the dough has doubled in size, punch it down, then turn it over onto a floured working surface.
Using a rolling pin, roll out the into an 18×14-inch rectangle.
Brush the melted butter over the top of the dough. Leave a 1/2 border from the top unbuttered, this will help seal the seam at the ends of the roll.
Evenly sprinkle the brown sugar mixture over the butter.
Starting with the dough edge closest to you, tightly roll the dough into a log, when you reach the end, pinch the seams to seal.
Using a dough scraper or knife, cut the rolls into 16 pieces.
Place the cut side down of the rolls on top of the glaze in the prepared baking pan.
Cover the pan with a plastic or cloth and allow it to proof for 1 hour or until it doubles in volume.
Preheat the oven to 375°F /190°C prior to the dough being fully proofed.
Remove the plastic from the top of the cinnamon rolls and bake in the preheated oven for 20-25 minutes or until golden brown in color.
Once baked, remove the sticky buns from the oven and let them cool in the pan for 2 minutes, then carefully turn them over onto a serving plate.
Serve warm and Enjoy your gooey cinnamon buns with sticky pecan glaze.