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.
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.