Yeast: place the butter in a 4-cup measuring cup and zap in the microwave until it melts. Measure the sugar out in a bowl. Add the milk and 2 teaspoons of sugar from the previously measured amount to the melted butter. Heat in the microwave for 30-40 seconds or until the milk reaches 105-110ºF. Sprinkle yeast over the top, stir to combine, let sit 15 minutes.

Dough: Meanwhile, in the bowl of your electric mixer fitted with the dough-hook attachment, add what's remaining of the of sugar, 3 cups of flour, and kosher salt. Turn the mixer on briefly to allow the ingredients to combine. With the mixer on low, slowly pour in the activated yeast mixture; add the egg. When combined, increase the speed to medium. Run the mixer for 6-8 minutes or until the dough comes together. While the dough is mixing, drizzle a large bowl with a little oil and set aside. If the dough seems wet after 4 minutes of mixing, slowly add 1 tablespoon of flour at a time until it comes together (you can do this up to 4 times if necessary). Shape the dough into a ball using your hands and place it in the prepared bowl. Cover with plastic wrap, let rise in a warm place for 1-2 hours or until doubled in size. You can also refrigerate the dough once it rises if you plan on using this the next day, see notes for directions.

Topping: When ready to bake, place the pecans in an 8x8 square baking dish. Place the butter, corn syrup, and sugar to a 2-cup measuring cup and heat it in the microwave until the butter melts. Stir to combine, sprinkle with salt. Pour the prepared caramel into the baking dish, set aside.

Filling: Flour a flat surface and turn the dough out. Roll the dough out into a 10x15 inch piece. Spread the softened butter on top. In a small bowl, combine the sugar and cinnamon. Sprinkle evenly over the dough, leaving a 1/2 inch border around the sides. Start rolling the dough gently but firmly. You don't want to wrap the roll too tight. Pinch the seams to contain the filling. Divide the dough into 9 equal pieces using a serrated knife or dental floss. Place the rolls in the prepared baking dish. Cover with plastic wrap and let the dough rise for another 30-45 minutes.

Bake: Position a rack in the center of the oven and preheat the oven to 375ºF Bake the rolls for 23-27 minutes or until baked all the way through. You may need to cover the rolls halfway through, so keep an eye on them. Carefully place a serving platter on top of the baking dish and flip when you get them out of the oven. Serve warm.