In a cup, dissolve yeast and sugar in warm water. Let activate for 5 minutes.
In a bowl, add wet ingredients: 1 egg, 1/2 cup water, 1/4 cup half & half, 2 tbsp melted butter and activated yeast (from step 1). Blend with mixer.
Add dry ingredients: 3 cup flour, 5 tbsp sugar, 1 tsp salt. Stir to mix. Add additional 1 cup flour until you get a dough consitency.
Flour your surface with 1/2 cup flour. Add your dough to surface. Add 1/2 cup flour to top of dough. knead until smooth and elastic (2-3 minutes). Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until double in size, about 1 hour.
Meanwhile, make the caramel sauce. Melt butter, brown sugar and corn syrup in microwave for 2 minutes (stir at 1 minute mark). Pour into a greased 13x9-in baking dish. Sprinkle with pecans- set aside.
Grab your dough (after rising for the first time) and turn it onto a floured surface. Roll into a 17x15 in rectangle as evenly as possible. Spread melted butter to within 1/2 inch of edges.
Combine cinnamon + sugar and sprinkle it over the dough.
Roll it up (jelly-roll style). Cut 20 pin wheel slices.
Place cut side down in the caramel sauce (9x13 dish). Cover with a towel and let it rise until doubled, about 45 minutes.
Bake at 350 F until golden brown. Check at 20 minute mark. Test the center with your hand to see if it still feels doughy. If any of your swirls popped out of its center, you can gently push it back at this time. Bake for total of 25-30 minutes.
Let stand 2 minutes. Run a knife along the edges, then invert onto serving platter. Enjoy!