Preparing the Dough:

1. In a measuring cup, combine warm water, 1 teaspoon sugar, and yeast. Stir until the yeast dissolves and let it sit until it becomes foamy, about 10 minutes.
2. In a saucepan, gently heat the milk until it’s warm but not boiling. Stir in ¼ cup sugar, ¼ cup butter, and salt until everything is melted and combined. Allow this mixture to cool to a lukewarm temperature.
3. In a large mixing bowl, whisk the eggs. Add the yeast mixture, milk mixture, and 1 ½ cups of flour. Stir well.
4. Gradually mix in the remaining 2 ½ cups of flour, half a cup at a time, until a dough forms.

Kneading and Rising:

1. Turn the dough onto a floured surface and knead it until it becomes smooth, silky, and elastic, roughly 8 minutes.
2. Place the dough in an oiled bowl, ensuring it’s coated with oil. Cover with a damp cloth and let it rise in a warm place until it doubles in size, about 1 hour.

Making the Glaze:

1. Melt ¾ cup of unsalted butter in a saucepan over medium heat. Stir in ¾ cup brown sugar until smooth.
2. Grease a 9×13-inch baking pan. Pour the glaze into the pan and sprinkle with chopped pecans.

Preparing the Filling:

1. In a small bowl, place ¼ cup melted butter. In another bowl, mix together ¾ cup brown sugar, chopped pecans, and cinnamon.

Assembling the Rolls:

1. Once the dough has doubled, roll it out on a floured surface into a 14×18-inch rectangle.
2. Brush half of the melted butter over the dough, leaving a small border. Evenly sprinkle the brown sugar mixture on top.
3. Start rolling the dough tightly from the long edge, sealing the seams. Brush the remaining butter over the roll.
4. Cut the dough into 15 equal pieces and place them in the prepared pan with the glaze, cut-side down. Cover and let them rise again until doubled, about 1 hour.

Baking:

1. Preheat the oven to 375°F (190°C).
2. Uncover the rolls and bake until golden brown, about 25-30 minutes.
3. Let them cool in the pan for 3 minutes, then invert onto a serving platter, so the glaze is on top. Scrape any remaining glaze from the pan onto the rolls.