Sticky Buns

1 package yeast
1/4 cup tepid water
2 cups flour
2 TBS sugar
1/2 teaspoon salt
1/4 cup warm milk
1 egg, beaten
6 TBS butter
2/3 cup brown sugar
2 teaspoons ground cinnamon
1 TBS dark corn syrup
1/3 cup chopped pecans

Dissolve yeast in water. Make a dough with the yeast, flour, sugar salt, milk, egg, and 2 TBS of the butter. Knead for 10 minutes. Cover and let rise for 1-1 1/2 hours. Butter a large cake pan. Combine 2 TBS melted butter, 1/3 cup brown sugar, 1 teaspoon cinnamon, and the corn syrup. Spoon into the pan. Preheat oven to 375 degrees. Roll out dough on a floured board, to a 6"x24" rectangle. Brush 2 TBS melted butter over surface of dough. Mix together 1/3 cup brown sugar, 1 teaspoon cinnamon, and 1/3 cup chopped pecans and sprinkle over dough. At 6" side, roll up tightly. Slice into 6 pieces, approximately 1" each. Place in pan, cut side down, pressing lightly in center. Cover and let rise for 20-30 minutes. If centers have risen higher than sides, press lightly until even. Bake for 25-30 minutes until brown. Remove from oven and let rest for 1 minute. Loosen sides and carefully turn over onto a cooling rack. Serve warm.