Combine 2 tbsp sugar with yeast in a large mixing bowl. Add 1/4 cup warm (100°-115°) water and allow yeast/sugar mix to dissolve.

Melt 1/2 cup butter in 3/4 cup milk (100°-115°).

With electric mixer on low and using dough hooks, add milk/butter mixture to bowl. Once fully combined add vanilla extract and two eggs.

Increase mixer speed to medium, add 1/2 cup sugar scraping the sides until fully combined.

Add 2 cups flour and mix until batter becomes smooth. Then add flour in 1/4 cup increments (approx 1 1/4 cups) until batter no longer sticks to the side of the bowl.

Using a wooden spoon, stir in additional flour until dough is smooth and elastic. Turn dough out on floured surface and knead in remaining flour and roll into into a ball. Place in a large greased bowl, cover with damp towel and allow to rise 90 mins in a warm draft-free space.

Punch dough and turn out onto floured surface. With a rolling pin, shape into a 1/2 inch thick rectangle, cover with clean towel and allow to rest for 30 mins. Preheat oven to 350°

Melt 1/2 cup butter in 1 cup brown sugar. Spread evenly over dough, sprinkle cinnamon and layer pecans. Tightly roll along length of the rectangle and cut into 2 inch pieces.

Place rolls, cut side down, on ungreased cookie sheet and bake for 50-55 minutes.