Begin by scalding the milk. (Heat it in a saucepan until a skin forms on the top.) Remove from the heat and set it aside to cool. It needs to be lukewarm before adding it to the yeast (approx. 110°).
2 c. lukewarm whole milk, scalded then cooled
In a large mixing bowl, dissolve the yeast in warm water. Let it set for a few minutes until frothy.
1/2 c. warm water, 2 pkg. (equals 2 scant Tbsp.) active dry yeast
Add the warm milk, sugar, oil, salt, egg, and 4 c. flour. Beat until smooth.
1/3 c. sugar, 1/2 c. canola or vegetable oil, 2 tsp. salt, 1 large egg
Continue adding the remaining flour, 1/2 c. at a time. Knead with a dough hook (or your hands) for several minutes until the dough pulls away from the sides of the bowl and it is smooth and elastic.
6 1/2 - 7 c. bread flour or all-purpose flour
Place the dough into a greased bowl and cover lightly. Set in a warm place to rise for about an hour or until doubled in size.
Punch the dough down, knead for a bit, and divide it in half.
Place one half onto a floured surface and roll it into approx. 12 1/2 x 14" rectangle.
Spread half of the butter over the top. Then spread with half of the brown sugar and cinnamon.
2/3 c. brown sugar (or white sugar), 1/2 c. butter, softened, 3 Tbsp. ground cinnamon
Starting with the long side, roll the dough like a jelly roll. (You can moisten the outside edge with wet fingertips to create a better seal.)
Repeat the process with the second half of the dough.
Using a sharp serrated edge knife, cut each roll into approx. 12 pieces (about 1" wide).
Place the rolls, slightly apart, on top of the caramel and pecans.
Cover lightly, and set in a warm place to rise again (about 50 minutes to an hour) until about doubled in size.
Preheat the oven to 350° and bake the rolls for approx. 25-30 minutes or until the tops are golden brown.
Remove from the oven and place a slightly larger pan or heat-proof tray on top of the rolls and carefully invert the pan to flip out the buns. Let it rest for a moment to allow the caramel glaze to drizzle over the rolls.
Serve the rolls warm. Or cover tightly and store at room temperature for up to three days.
I recommend that you wrap and freeze any buns that won't get eaten within two days, to keep them fresh.