Caramel-Pecan Rolls

1  package active dry yeast
1/3  cup warm water
1  cup milk
2-8  tablespoons sugar
1/2  teaspoon salt
2-5  tablespoons butter
4 1/2  to 4 3/4 cups all-purpose or bread flour
2  eggs

1/2  cup chopped pecans

2/3  cup firmly packed brown sugar
1/4  cup butter, softened
2  tablespoons light corn syrup

1/4  cup sugar
2  teaspoons cinnamon

1-1/4  cups sifted powdered sugar
1/2  cup whipping cream
or, 
1 (3 ounce) package cream cheese, softened
1/4 cup butter, softened
1 1/2 cups confectioners' sugar
1/2 teaspoon vanilla extract
1/8 teaspoon salt

1. In small bowl, combine yeast and warm water (110°F.). Let stand 5 minutes or until yeast is dissolved.
2. In small saucepan, combine milk, 2 tablespoons sugar, salt and 2 tablespoons butter; heat until very warm (130°F.).
3. In large bowl, combine 2 cups flour, egg, warm milk mixture and dissolved yeast. Blend at low speed until moistened; beat 3 minutes at medium speed. By hand, stir in 1 cup flour until dough pulls cleanly away from sides of bowl.
4. On floured surface, knead in remaining 1 1/2 to 1 3/4 cups flour until dough is smooth and elastic, 10 to 12 minutes. Place dough in buttered bowl; cover with buttered plastic wrap and cloth towel. Let rise in warm place (80 to 85°F.) until doubled in size, 1 to 1 1/2 hours.
5. Meanwhile, generously butter 6 jumbo muffin cups or a 9x13 casserole dish. Place pecans and sauce on bottom.
6. Punch down dough several times to remove all air bubbles. On lightly floured surface, roll out dough to 12-inch square. Sprinkle evenly with filling. Roll up tightly, jelly-roll fashion; pinch edges to seal. Cut into 6 slices; place cut side down in buttered muffin cups. Cover with plastic wrap and cloth towel; let rise in warm place until doubled in size, about 45 minutes.
7. Heat oven to 375°F. Uncover dough. Bake 20 to 22 minutes or until rolls are golden brown and sound hollow when lightly tapped. Immediately remove from cups. Serve warm.