In a large mixing bowl, combine flour, sugar, yeast, and salt.

In a separate bowl, mix the warm milk, melted butter, and eggs.

Pour the wet ingredients into the dry mix and stir until a dough forms.

Knead the dough for about 5 minutes until smooth. If it's too sticky, add a bit more flour.

Place the dough in a greased bowl, cover it with plastic wrap or a damp cloth, and let it rise in a warm spot for 1 hour or until doubled in size.

Mix the brown sugar and cinnamon in a bowl.

Roll out the dough on a floured surface to roughly an 18x12 inch rectangle.

Spread the softened butter over the dough, then sprinkle the cinnamon-sugar mixture evenly.

Starting from the long edge, roll the dough tightly into a log.

Cut the log into 12 equal slices.

In a greased 9x13 inch baking dish, drizzle caramel sauce on the bottom.

Sprinkle chopped pecans over the caramel.

Arrange the cinnamon roll slices on top of the caramel and nuts.

Cover the dish with plastic wrap and refrigerate overnight.

Preheat your oven to 350°F (175°C).

Remove the rolls from the refrigerator and let them sit at room temperature for 30 minutes.

Bake for 25-30 minutes or until golden brown.

Allow them to cool slightly before flipping the rolls onto a serving dish. Drizzle any remaining caramel on top.