In a small bowl, combine 1 teaspoon of sugar and yeast with warm water. Allow the mixture to rest until it becomes creamy, which should take approximately 10 minutes.
Heat the milk in a separate small saucepan until bubbles appear. Remove the saucepan from the heat.
Add 1/4 cup of sugar, 1/4 cup of butter, and salt to the milk, stirring until everything is melted. Allow the milk mixture to cool down to a lukewarm temperature.
In a large mixing bowl, combine the yeast mixture, milk mixture, eggs, and 1 1/2 cups of flour, stirring thoroughly.
Gradually add the remaining flour in 1/2 cup increments, mixing well after each addition.
Once the dough comes together, transfer it to a lightly floured surface.
Knead the dough for about 8 minutes, until it is smooth and elastic.
Grease a large bowl lightly with oil.
Place the dough in the greased bowl, turning it to ensure it is coated with oil.
Cover the bowl with a damp cloth and allow the dough to rise in a warm area until it has doubled in size, which should take around 1 hour.
As the dough rises, melt 3/4 cup of butter in a small saucepan over medium heat.
Stir in 3/4 cup of brown sugar into the melted butter, whisking until the mixture is smooth.
Pour this mixture into a greased 9x13 inch baking pan.
Evenly distribute 1/2 cup of pecans over the bottom of the pan, then set it aside.
Melt the remaining butter and set it aside as well.
Combine the remaining 3/4 cup of brown sugar, 1/2 cup of pecans, and cinnamon in a separate bowl, and set aside.
Transfer the dough to a lightly floured surface and roll it out into an 18x14 inch rectangle.
Brush the dough with 2 tablespoons of the melted butter, leaving a 1/2 inch border around the edges. Sprinkle the brown sugar, pecan, and cinnamon mixture evenly over the dough.
Starting at the long side, roll the dough up tightly and pinch the seam to seal it.
Brush the roll with the remaining 2 tablespoons of melted butter.
Use a serrated knife to cut the roll into 15 equal pieces. Place the pieces, cut side down, into the prepared baking pan.
Cover the pan and allow the rolls to rise for 1 hour, or until they have doubled in size.
While the rolls are rising, preheat the oven to 375 degrees F (190 degrees C).
Bake the rolls in the preheated oven for 25 to 30 minutes, or until they turn golden brown. Allow the rolls to cool in the pan for 3 minutes before inverting them onto a serving platter.
Scrape any remaining filling from the pan and spread it over the rolls.