Heat milk until warm (100-110°F). Add sugar, salt and eggs. Mix and add yeast and butter. Let stand 5 minutes.
Add flour 1 cup at a time, stirring in as much of the flour as possible with a wooden spoon.
Turn dough out onto a lightly floured surface; knead in enough remaining flour to make a moderately soft dough that is smooth and elastic (knead 3 to 5 minutes total).
Place dough in a large greased bowl, turning once to grease surface.
Cover and let rise about 40 minutes, or until doubled in bulk.
Punch dough down and let rise a second time, until double in size (about 30 minutes). Punch dough down; divide dough in half. Cover and let rest 10 minutes.
For topping, combine 1 cup butter, 2 cups brown sugar, corn syrup and pecans in a medium saucepan. Heat to boiling; reduce heat to medium-low and cook for 2 minutes.
Divide topping between desired pans. (Use four 8-inch or 9-inch round cake pans; OR two round pans and one 13 x 9 x 2-inch baking pan. To divide topping evenly between pans, use approximately 3/4 cup syrup mixture in the round pans and 1-1/2 cups in the 13x9x2-inch pan); set aside.
On lightly floured surface, roll each half of dough into an 8x15-inch rectangle. Apply filling mixture to each half; spread with softened butter then sprinkle with a mixture of brown sugar and cinnamon.
Roll up from short side into a spiral. Cut in 1-inch slices. Place rolls 1-inch apart, cut side down, in pans (4 in each round pan and/or 8 in 13x9x2-inch pan).
Brush with half the heavy cream. Cover and let rise until nearly doubled (20 minutes).
Bake at 350°F for 25 to 30 minutes. Brush rolls with remaining cream. Let cool in pans for 5 minutes; invert onto serving plates to remove from pans. Serve warm.
Note: If oven will not hold all pans at once, cover one or two pans with plastic wrap and chill while first pans bake.