dough

    1/2 cup (1 stick/4 ounces/113 grams) unsalted butter, plus more for the bowl and pan
    1 cup (8 1/2 ounces/242 grams) milk
    5 tablespoons (2 1/4 ounces/63 grams) granulated sugar
    1 tablespoon active dry yeast
    1 1/2 teaspoons kosher salt
    1 large egg plus 1 large egg yolk
    3 to 3 1/2 cups (13 1/2 to 15 1/2 ounces/383 to 439 grams) all- purpose flour as needed

sugar-pecan topping

    3/4 cup (1 1/2 sticks/6 ounces/170 grams) unsalted butter
    3/4 cup (4 1/2 ounces/128 grams) packed brown sugar
    1/4 cup (3 ounces/85 grams) Honey
    3/4 cup (3 ounces/85 grams) chopped pecans

cinnamon-sugar filling

    4 tablespoons (1/2 stick/2 ounces/57 grams) unsalted butter
    1 cup (7 ounces/200 grams) granulated sugar
    1 tablespoon ground cinnamon

To make the dough, melt the 1/2 cup butter in a small saucepan over medium-low heat. Add the milk and sugar and heat just to lukewarm (about 110°F), stirring to dissolve the sugar. Pour the warm milk mixture into a bowl. Stir in the yeast. Allow the mixture to sit for 10 minutes, then stir in the salt.

Beat the whole egg and egg yolk together and add to the yeast mixture. Stir in the flour 1 cup at a time until you have a sticky dough. Scrape the dough out onto a floured work surface and knead for about 5 minutes, until you have a nice smooth dough. Butter a large bowl. Place the dough in the prepared bowl and cover with plastic wrap. Put the bowl in a warm place and allow the dough to rise for 2 hours, until tripled in volume. 

brush a 9 × 13-inch baking pan with some melted butter 

combine together 1c sugar, 1/2c butter, 1tbsp cinnamon
Punch down the dough and turn it out of the bowl onto a lightly floured work surface. Knead for a minute, then use a lightly floured rolling pin to roll the dough into a rectangle about 15 × 12 inches and 1/8 inch thick.  sprinkle cinnamon sugar mixture on dough

roll dough into log, slice into 1" rolls, lay in 9x13 pan and place pan inside plastic bag.  Allow to rise, covered for 40 minutes.

bake at 450 for 35-40 minutes.  let cool 10 minutes, then flip pan out onto plate to serve