Mix 1/4 cup water,yeast and pinch of sugar in small bowl. Let stand until foamy, about 8 minutes. Using electric mixer, beat remaining sugar,butter,milk powder and salt in large bowl until well blended. Beat in eggs 1 at a time. Mix in remaining 3/4 warm water and yeast mixture, then 3 cups flour, 1 cup at a time. Using rubber spatula,mix 1 cup flour,scraping down sides of bowl frequently (dough will be soft and sticky). Sprinkle 1/4 cup flour onto working space and knead until smooth and elastic, adding more flour if sticky, about 8 minutes.
2Butter another large bowl. Add dough; turn to coat. Cover bowl with plastic wrap and let dough rise in warm area until doubled about 2 1/2 hours.
Butter two 10inch round cake pans with 2 inch high sides. Beat brown sugar, 1/2 cup butter,honey,corn syrup and 1/4 cup water in medium bowl to blend. Spread half of glaze in bottom of each prepared pan. Sprinkle 1 cup pecan over each.
4Punch down dough. Divide dough in half. Roll each dough piece out on floured work surface to 12x9 inch rectangle. Brush any excess flour off dough. Spread remaining butter over dough rectangles, dividing equally. Mix 4 tsp sugar and cinnamon in small bowl. Sprinkle cinnamon sugar over rectangles. Starting at 1 long side, tightly roll up each rectangle into log. Cut each log into 12 rounds. Place 12 rounds,cut side down, in each prepared pan, spacing evenly. Cover with plastic wrap. (Can be made 1 day ahead;refrigerate). Let buns rise in warm area until almost doubled, about 1 hour (or 1 hour 25 minutes if refrigerated).
5Preheat oven to 375. Bake buns until deep golden brown, about 30 minutes. Run small knife around pans sides to loosen sticky buns. Turn hot buns out onto platter. Cool about 30 minutes and serve.