Ooey-Gooey Cinnamon Buns

1 Tsp white sugar - 1 (.25 ounce) package active dry yeast - 1/2 cup warm water (105ºF) - 1/2 cup milk - 1/4 cup white sugar - 1/4 cup butter - 1 Tsp salt - 2 eggs, beaten - 4 cups all-purpose flour - 3/4 cup butter - 3/4 cup brown sugar - 1 cup chopped pecans, divided - 3/4 cup brown sugar - 1 Tbsp ground cinnamon - 1/4 cup melted butter

In a small bowl, dissolve 1 Tsp sugar and yeast in warm water. Let stand until creamy, about 10 minutes. Warm the milk in a small saucepan until it bubbles, then remove from heat. Mix in 1/4 cup sugar, 1/4 cup butter and salt; stir until melted. Let cool until lukewarm.
In a large bowl, combine the yeast mixture, milk mixture, eggs and 1&1/2 cups flour; stir well to combine. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
While dough is rising, melt 3/4 cup butter in a small saucepan over medium heat. Stir in 3/4 cup brown sugar, whisking until smooth. Pour into greased 9x13 inch baking pan. Sprinkle bottom of pan with 1/2 cup pecans; set aside. Melt remaining butter; set aside. Combine remaining 3/4 cup brown sugar, 1/2 cup pecans, and cinnamon; set aside.
Turn dough out onto a lightly floured surface, roll into an 18x14 inch rectangle. Brush with 2 Tbsp melted butter, leaving 1/2 inch border uncovered; sprinkle with brown sugar cinnamon mixture. Starting at long side, tightly roll up, pinching seam to seal. Brush with remaining 2 Tbsp butter. With serrated knife, cut into 15 pieces; place cut side down, in prepared pan. Cover and let rise for 1 hour or until doubled in volume.
Meanwhile, preheat oven to 375ºF (190ºC) . Bake in preheated oven for 25 to 30 minutes, until golden brown. Let cool in pan for 3 minutes, then invert onto serving platter. Scrape remaining filling from the pan onto the rolls.