In a saucepan, warm 1 cup of milk, 1/2 cup of granulated sugar, and 1/4 cup of butter over medium-low heat until melted. Allow to cool slightly. In a separate bowl, mix 1/4 cup of warm water with 2 teaspoons of instant yeast and let sit for about 5 minutes until foamy.

In a mixing bowl, whisk together the milk mixture, yeast blend, 3 1/2 cups of all-purpose flour, and 1 teaspoon of salt. Mix until a dough forms. Knead on a floured surface for 5–7 minutes until smooth and elastic.

Place the kneaded dough into a greased bowl, cover, and let rise in a warm place for about 1 hour until doubled in size.

Prepare the filling by mixing 1/2 cup of brown sugar, 1/4 cup of granulated sugar, 2 tablespoons of cinnamon, and 1/4 cup of softened butter until well combined.

Once the dough has risen, punch it down and roll it into a rectangle about 1/4 inch thick. Spread the filling mixture evenly, roll tightly, and cut into 12 pieces.

In a saucepan, melt 1/4 cup of butter for the topping, stir in 1/2 cup of brown sugar, 1/4 cup of granulated sugar, 1/4 cup of dark corn syrup, 1/4 teaspoon of salt, and 2 tablespoons of water. Mix until smooth and pour into a greased baking dish with coarsely chopped pecans.

Cover the dish with a towel and let the rolls rise again for 30–45 minutes until puffy.

Preheat oven to 375°F. Bake for 35–40 minutes, or until golden brown and bubbly. If browning too quickly, cover with foil.

Allow to cool for 5 minutes, then invert onto a serving platter and serve warm.