In a mixing bowl, combine 2 cups of all-purpose flour, 1/4 cup of granulated sugar, 1 packet of active dry yeast, and 1/2 teaspoon of salt.

Warm the milk and butter together until melted; let it cool slightly. Add the milk mixture and beaten egg to the dry ingredients. Mix until a soft dough forms.

Transfer your dough to a floured surface and knead for about 5-7 minutes until smooth and elastic.

Place it in a greased bowl, cover it with a clean cloth, and let it rise in a warm area for about 1 hour, or until it has doubled in size.

In a small bowl, mix together 1/2 cup of brown sugar, 1 teaspoon of cinnamon, and 1 cup of chopped pecans.

Once the dough has risen, punch it down to release the air. Roll it out into a rectangle about 12 inches by 18 inches.

Spread the pecan mixture evenly over the dough, leaving a small border around the edges.

Starting from one long end, tightly roll the dough into a log. Pinch the seam to seal it. Next, slice the log into 12 equal pieces.

Grease a baking dish or line it with parchment paper. Arrange the cinnamon rolls in the dish, leaving a little space in between them.

Cover again and let them rise for another 30 minutes.

Preheat your oven to 350°F (175°C). Bake the rolls for 20-25 minutes until golden brown.

Meanwhile, mix 1/2 cup of corn syrup, 1/2 cup of heavy cream, and 1 teaspoon of vanilla extract in a saucepan over medium heat, stirring until smooth and combined.

When the rolls are done, pour the warm topping over them while they are still hot. Let it sit for a few minutes before serving.