Dough:

1/2 c milk, lukewarm
1/2 oz fresh yeast or 1 1/4 oz pkg active dry yeast
1/4 c sugar
2 large eggs, at room temperature
1/2 tsp salt
3 c all-purpose flour
4 tbsp unsalted butter

Cinnamon Filling:

2 tbsp unsalted butter, melted
1/4 c sugar
1 tbsp cinnamon

Dough: Combine the milk, yeast and sugar in the bowl of an electric mixer and let rest for a few minutes to proof. Mix the eggs and salt into the yeast mixture. With a dough hook, blend in the flour. Then blend in the butter by the Tbsp. With dough hook, knead the dough for 7 minutes, or until springy and elastic. Transfer the dough to a lightly oiled bowl, covered with plastic wrap, set aside in a warm place to double in volume, about 50 minutes.

FILLING: Punch down the dough. On a lightly floured surface, roll it out into an 8 by 18 inch rectangle. Brush with the melted butter and sprinkle on the sugar and cinnamon. Chopped pecans can be added at this time also if desired. Start at a long side, roll the dough up into a log. Slice into 12 (1 1/2 inch wide) rolls.

Sticky Topping:

4 tbsp (1/2 stick) unsalted butter
3/4 c brown sugar, packed
3/4 c pecan pieces

Lightly butter the bottom of a 9 x 13 inch baking pan. In a small saucepan, combine the butter and brown sugar and cook, stirring until the sugar as dissolved. Pour the mixture into the pan and sprinkle with pecan pieces.

Lay rolls, cut side down, in the cake pan with the topping, squeeze them in if necessary. Let rise in a warm place until doubled in volume, about 50 minutes.

Preheat oven to 350°F with rack set in middle.

Bake the rolls for 30 to 35 minutes, or until golden brown. Carefully invert onto a serving platter and let cool for just a few minutes. Break into individuals buns and serve warm, with sticky topping, and ice cream.