• Mix yeast with lukewarm water.
• Scald milk; add 1/3 cup butter. Let milk/butter mixture cool to lukewarm.
• Once milk is lukewarm, add yeast, eggs, salt, and sugar and enough flour to make a soft dough. This typically takes 6 to 8 cups. Many things affect this including weather, temperature, size of eggs, etc.
• Knead dough for 10 minutes.
• Let rise until doubled. Punch down.
• Let rise until doubled again.
• Divide dough into 4 balls.
• One at a time, roll the dough out into a rectangle 1/4-inch thick on a lightly floured surface.
• Brush rolled out dough with softened butter.

Filling:

• Combine brown sugar and cinnamon, and sprinkle over buttered dough.
• Roll up like a jelly roll, and cut into 1/2 inch slices.
• Grease three 13x9-inch metal pans.
• For glaze, mix brown sugar, butter and boiling water. Pour into metal pans until approximately 1/4 inch deep. Add pecans, either whole or chopped as you prefer.
• Put cut cinnamon rolls in pans on top of pecans, leaving room to rise. (We usually do 4 rolls across width of pan).
• Let rise until doubled.
• Bake at 350 degrees F for 20 to 25 minutes.