To make the dough: In a small saucepan over medium low heat add the milk and butter. Stir until the butter has melted and remove from heat. Let stand until luke warm temperature.
In a large mixing bowl whisk together 2¼ cups flour, yeast, sugar, and salt. Add to the stand mixer with dough hook attached. (You can also make this by hand, just knead until smooth once all of the ingredients are added.) Add the egg and water and mix until just starting to combine. Slowly add in the milk mixture and 1 cup of flour until the dough starts to form and become smooth. Let the dough rest for 10 minutes.
To make the caramel glaze: In a medium saucepan add the butter and melt over medium heat. Stir in the brown sugar, karo syrup, and heavy cream. Stir in the pecans. Spread the mixture into the bottom of your greased 9x13 inch pan.
On a lightly floured surface, roll the dough into a large 9×15 square. About ¼-1/2 inch thick.
To make the filling: In a small bowl combine the cinnamon, brown sugar, and melted butter. Spread evenly on the dough keeping it about 1/2 inch from the edges.
Roll up the 15 inch side into a log and pinch the seams. Cut into 9-12 slices depending on how thick you want your cinnamon rolls. Place in a greased 9×13 inch pan and cover with a damp cloth and let rise for 15 minutes.
Preheat oven to 375 degrees. Bake for 25 minutes or until just golden brown on the tops.