In stand mixer bowl, add 3 cups flour, yeast, 1/2 cup sugar and salt; mix well. In saucepan or microwave-safe dish, heat milk, water and butter to 120-130°F (butter does not need to melt). Add to flour mixture. Add eggs. Using a paddle attachment, blend on low speed for 30 seconds; beat on medium speed for 3 minutes.
Switch to dough hook attachment. Gradually stir in enough remaining flour to make a soft dough. Knead until smooth and elastic, about 5 to 7 minutes.(NOTE: For hand mixing: following above steps, mix ingredients in large mixing bowl using a wooden spoon or dough whisk. Knead on floured surface until smooth and elastic.)
Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until indentation remains after poking dough with finger down to second knuckle, about 1 hour.
Prepare filling: Combine 1/4 cup sugar, brown sugar and cinnamon; set aside.
Prepare topping: In small saucepan, combine butter, brown sugar and corn syrup. Heat and stir until blended. Divide Topping between two greased 13x9-inch cake pans. Sprinkle evenly with pecans.
Punch down dough. Divide into 2 parts. On lightly floured surface, roll each half to a 15x12-inch rectangle. Spread with 2 TBSP softened butter; sprinkle half of Filling over dough. Starting with shorter side, roll up tightly. Pinch edge to seal. Cut into 12 slices. Place on Topping in pan. Cover; let rise in warm place until indentation remains after lightly touching.
Preheat oven to 375°F.
Bake for 20 to 25 minutes until golden brown. Cover pans with foil; invert onto racks. Cool 1 minute; remove from pans. Cool.