Prepare the Yeast Mixture: In a small bowl, combine 1 cup of warm milk (about 110°F) and 1 teaspoon of active dry yeast. Allow this mixture to sit for 5-10 minutes, or until it becomes frothy.

Combine Dry Ingredients: In a large mixing bowl, whisk together 4 cups of all-purpose flour, ¼ cup of granulated sugar, and 1 teaspoon of salt.

Mix Wet Ingredients: Add the yeast mixture to the dry ingredients along with ¼ cup of melted unsalted butter and 2 large eggs. Stir until just combined.

Knead the Dough: Turn the dough onto a floured surface and knead for about 8-10 minutes until smooth and elastic.

First Rise: Place the dough in a greased bowl, cover, and let it rise in a warm area for about 1 hour or until doubled in size.

Prepare Caramel Topping: In a separate bowl, mix together 1 cup of brown sugar, ½ cup of dark corn syrup, and ¼ cup of melted unsalted butter until smooth.

Assemble in Baking Dish: Pour the caramel mixture into a greased baking dish and sprinkle ½ cup of chopped pecans evenly over the top.

Roll Out the Dough: Roll the dough into a 12x18 inch rectangle, spread softened butter over the surface, and sprinkle with sugar and cinnamon if desired before rolling tightly.

Slice and Arrange: Slice the rolled dough into 12 equal pieces and arrange in the baking dish on top of the caramel and pecans.

Second Rise: Cover with a towel and let rise for 30 minutes until fluffy.

Preheat the Oven: Preheat your oven to 350°F (175°C).

Bake the Rolls: Bake for 25-30 minutes until golden brown.

Cool and Serve: Allow to cool slightly, then invert onto a serving platter and enjoy.