Warm the milk, granulated sugar, and butter in a small saucepan over low heat until melted. Remove from heat and let cool slightly.

Combine the instant yeast with warm water in a separate bowl. Let it sit for about 5 minutes until foamy.

In a large mixing bowl, combine the milk mixture and the yeast solution. Gradually add flour and salt, mixing until a soft dough forms.

Knead the dough on a floured surface for 5-7 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise for approximately 1 hour.

In a bowl, mix together the brown sugar, granulated sugar, cinnamon, and softened butter until smooth.

After the first rise, punch down the dough and roll it into a rectangle about ¼ inch thick. Spread the filling evenly over the dough and roll tightly.

In a saucepan, combine the melted butter, dark corn syrup, sugars, and water over low heat until smooth. Pour into a greased baking dish and sprinkle with pecans.

Place the rolled dough pieces into the prepared dish with cut sides down. Cover and let rise for another 30-45 minutes.

Preheat the oven to 375°F (190°C) and bake the buns for about 35-40 minutes until golden brown and bubbling.

Let the buns cool in the pan for 5 minutes, then invert onto a platter and enjoy warm.