In a large bowl, combine warm milk, melted butter, and sugar. Sprinkle in the yeast and let it sit for 5-10 minutes until frothy.

Once the yeast mixture is frothy, add flour, eggs, and salt. Mix until a sticky dough forms, then knead on a floured surface for 8-10 minutes.

Place the dough in a greased bowl, cover, and let rise in a warm spot for about 1 hour until it doubles in size.

Roll out the dough into a rectangle about ¼ inch thick. Spread softened butter over it.

Sprinkle brown sugar and chopped pecans over the butter and press lightly into the dough.

Roll the dough tightly from one long edge into a log. Slice into 12 pieces and place cut-side up in a greased baking dish.

In a small saucepan, combine corn syrup, remaining brown sugar, and butter. Heat until melted and bubbly. Pour over the rolls.

Cover and let the rolls rise for about 30 minutes.

Preheat your oven to 350°F (175°C).

Bake for 25-30 minutes until golden brown. Check doneness with a toothpick.

Let cool in the baking dish for about 10 minutes before serving.