In a small bowl; combine the yeast, two tablespoons of sugar, and warm milk. Stir until yeast and sugar are dissolved. Set aside to rest and start to foam.
In a large bowl; stir together remaining sugar, eggs, melted butter, and salt. Add in yeast mixture. Stir to combine.
Add the bread flour, one cup at a time. Mix and knead until dough is no longer sticky.
Put dough into greased bowl, cover, and let rise in a warm place for 45-60 minutes.
While the dough rises, prepare the topping. In a medium saucepan; melt the butter over medium heat. Stir in brown sugar, corn syrup, and pecan pieces. Cook until sugar is dissolved.
Pour the topping into a greased 9x13 baking dish.
In a small bowl; combine the sugar and cinnamon.
Once dough has risen, turn out onto a lightly floured surface. Roll dough into a 16x21 inch rectangle.
Spread softened butter over dough and sprinkle with cinnamon sugar mixture.
Roll the dough up tightly sealing the seam. Cut into 12 equal rolls and place in baking dish above topping.
Cover the pan and let rise for 40-60 minutes.
Bake at 350 degrees F for 30-40 minutes until rolls are golden brown.
Remove from oven and immediately invert onto a heatproof plate or baking sheet. Let rolls stand for 2-3 minutes before removing the baking dish.