Dissolve the yeast with the warm water in a large bowl. Add the milk, sugar, oil and salt. Add 1 1/4 cups of flour to the bowl. Beat on medium speed for about 5 minutes until batter is smooth. Stir in enough flour to make a soft, slightly tacky dough.
Turn the dough onto a floured surface.knead 6 - 8 minutes, adding flour if needed as you knead the dough but also keeping the dough slightly tacky. Place the dough into a greased bowl, turning once to coat the dough. Cover with a kitchen towel, allow to rise in a warm, draft free spot until double in size, about 1 hour.
Punch the dough down. Turn out onto a floured surface. Roll the dough out to an 18x12 inch rectangle. Spread the butter over the rectangle leaving a 1/2 inch around edges without butter. Combine the sugar and cinnamon, sprinkle over the butter. Roll the dough up starting from the long end, jelly roll style. Pinch the seam together. Cut into 12 slices.
Combine the brown sugar and cream in a medium bowl. Whisk to thoroughly combine. Pour the cream mixture into a lightly greased 13x9 inch baking pan. Sprinkle with pecans. Place the cut dough pieces on top of the mixture on the bottom of the pan. Cover and let rise in warm draft free spot until double in size, about 1 hour.
Bake at 350 degrees for 30 - 35 minutes or until browned. Cool for one minute before inverting onto a serving platter.