FOR THE GLAZE: Generously grease a 12-cup fluted tube pan or 13 X 9-inch pan. Combine the butter and brown sugar in a small saucepan and heat until the butter has melted. Remove from the heat and whisk in the cream, corn syrup, vanilla, cinnamon and salt. Add the pecans and set aside.
FOR THE BREAD: Combine 2 cups of the flour, sugar, undissolved yeast and salt in a stand mixer with the dough hook attachment, or a large bowl. Heat the milk, butter and water in a small saucepan until very warm (120°-130°F); stir into flour mixture. Stir in eggs and enough remaining flour to make a soft dough. Continue 3 to 5 minutes. Alternatively, knead by hand on a lightly floured surface for 8 to 10 minutes. Cover; let rest on a floured surface for 10 minutes.
Divide the dough into 32 pieces; roll into balls. Pour a third of the pecan glaze into the prepared pan and place a third of the dough balls over it. Repeat twice with the remaining glaze and dough. Cover and let rise in a warm draft-free space until the dough rises to the top of the pan, about 45 minutes. Or, let rise in the fridge for 2 to 24 hours and let the dough rest at room temp for 10 minutes before baking. Preheat oven to 375°F. Bake for 30 minutes. Cover with foil and bake for an additional 15 minutes. Cool in the pan for 10 minutes before inverting onto a serving plate. Serve warm.