Step 1
Mix 1 1/2 cup white sugar cinnamon and pecans together in a bowl; set aside to be used as filling later.
Step 2
Whisk yeast and warm water together in a separate bowl; sprinkle with 1 teaspoon white sugar. Continue whisking until well incorporated. Set aside until yeast softens and begins to form a creamy foam 10 to 20 minutes.
Step 3
Place warm milk 2/3 cup white sugar 2/3 cup melted butter salt eggs and yeast mixture in a stand mixer; mix until all ingredients are incorporated. Add 4 cups flour; mix on medium until completely smooth about 5 minutes. Transfer dough to a large bowl; knead the remaining 4 cups flour into dough with hands until dough is slightly stiff and sticky 10 minutes.
Step 4
Transfer dough to a large greased bowl; cover bowl with plastic wrap. Let dough rise in a warm place until doubled in size about 1 1/2 hours.
Step 5
Remove plastic wrap from bowl and punch down dough. Set dough aside to rest for 5 minutes.
Step 6
Roll dough out onto a well-floured surface forming a 15x20-inch rectangle. Brush entire rectangle of dough with 1/2 cup melted butter; sprinkle with cinnamon-sugar filling. Tightly roll up dough starting from a long end and pinch edges together to seal. Cut dough using dental floss into 15 to 20 slices.
Step 7
Grease a 9x13-inch casserole dish with 1/2 cup melted butter; sprinkle with 1/3 cup white sugar.
Step 8
Arrange cinnamon rolls close together in the prepared casserole dish. Allow to rise in a warm place for 45 minutes.
Step 9
Preheat oven to 350 degrees F (175 degrees C).
Step 9
Bake rolls in the preheated oven until golden brown 25 to 30 minutes.