In a saucepan, combine the first six ingredients; bring to a boil, stirring frequently. Set aside to cool to 120-130 degrees. In a mixing bowl, combine 2 cups flour and yeast. Add cooled cornmeal mixture; beat on low until smooth. Add eggs and 1 cup of flour; mix for 1 minute. Stir in enough remaining flour to form a soft dough. Turn onto a floured board; kneed until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Combine the first three topping ingredients in a saucepan; bring to a boil, stirring occasionally. Pour into two greased 13x9x2 baking pans. Sprinkle with pecans; set aside. Punch dough down; divide in half. Roll each into a 12x15 rectangle; spread with butter. Combine sugar and cinnamon; sprinkle over butter. Roll up dough from one long side; pinch seams and turn ends under. Cut each roll into 12 slices. Place 12 slices, cut side down, in each baking pan. Cover and let rise in a warm place until nearly doubled, about 30 minutes. Bake at 375 degrees for 20-25 minutes or until golden brown. Let cool 1 minute; invert onto a serving platter.