In a large bowl, combine 2 cups flour,sugar,yeast and salt. In a small saucepan heat milk and butter to warm ( 120-130 degrees f ). Add to dry ingredients: beat until smoth. Add eggs: beat until smooth. Stir in 11/2 cups flour to form a soft sticky dough.

Turn onto a floured surface:knead in remaining flour until dough is smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm area until doubled, about 1 hour.

In a small saucepan, melt butter over medium heat. Stir in brown sugar and corn syrup until combined. Pour into a well greased 9”x13” baking pan. Sprinkle with pecans and set aside.

Mix brown sugar, white sugar and cinnamon. Stir in melted butter to obtain a wet mixture.

Punch down dough and turn onto floured surface. Roll into an 8”x12” rectangle; spread filling mixture to within ½” of edges of dough. Roll up jelly-roll style, starting with a long side: pinch seam to seal.

Cut into 12 slices. Place cut side down on topping in prepared pan. Cover and let rise until doubled, about 30 minutes.

Bake at 375 degrees for 20-25 minutes or golden brown. Immediately invert buns onto a serving platter.

Serve warm.