1 teaspoon white sugar
1 package active dry yeast
1/2 cup warm water 
1/2 cup milk
1/4 cup white sugar
1/4 cup butter
1 teaspoon salt
2 eggs, beaten
4 cups bread flour
1/2 cup butter 
1/2 cup brown sugar
3/4 cup brown sugar
1 tablespoon ground cinnamon
1/4 cup melted butter 
In a small bowl, dissolve 1 teaspoon 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 cup 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 1/2 cup butter in a small saucepan over
medium heat. Stir in 1/2 cup brown sugar, whisking until smooth. Pour
into greased 9x13 inch baking pan. (Optional: 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 tablespoons melted butter, leaving 1/2 inch of
long border uncovered; sprinkle with brown sugar cinnamon mixture.

Starting at long side, tightly roll up, pinching seam to seal. Brush
with remaining 2 tablespoons butter. With serrated knife, cut into 15
pieces; place cut side down, in prepared pan - arrange 3 by 5. Cover and
let rise for 1 hour or until doubled in volume. Meanwhile, preheat oven
to 375 degrees F.
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.