In a large bowl, combine yeast with 1 1/3 cups flour, sugar and salt. Stir in very warm milk and water. Add egg, butter and the remaining flour. Mix using your hands until incorporated, adding more flour if needed.

Transfer dough in a lightly floured work surface. Knead until smooth and elastic, about 5 minutes. Spray the inside of a large bowl with cooking spray; transfer dough to bowl. Cover with plastic wrap and let rest for 10 minutes.

Meanwhile, prepare the topping by melting ½ cup butter in a saucepan. Stir in corn syrup and brown sugar. Cook until sugar is dissolved. Pour into a 9X13 inch baking pan. Spread chopped pecans evenly over the mixture. Set aside.

Prepare the filling by combining brown sugar and cinnamon. Set aside. On a lightly floured work surface, roll out dough to a 12X18 inch rectangle. Spread butter over dough and sprinkle with sugar-cinnamon mixture. Roll dough into a cylinder. Brush rolled dough with butter. Using a sharp knife cut dough into 12 rolls and place in the prepared pan. Cover with a dish towel and let rise for 1 hour or until double in size.

Preheat oven to 375 °F. Place pan on a baking tray (to catch drippings from sides of pan) and put into the oven. Bake buns for 30 minutes or until golden. Remove pan from oven and immediately invert pan onto a serving tray.

Serve and enjoy!