For Rolls: Place butter, salt, sugar and hot water in a large bowl; stir until butter melts. Combine yeast with 1/2 cup warm water (100° to 110°F) in a small bowl, stirring until dissolved. Add eggs to slightly cooled butter mixture, then add yeast mixture. Add 4 cups flour and beat until smooth. Gradually add remaining flour to make a soft dough.

Turn out onto a floured surface and knead until smooth, about 8 to 10 minutes. Place dough in a greased bowl, turning once to grease all sides of the dough. Cover and let rise in a warm, draft-free place until doubled in size, about 1 hour.

Punch dough down. Roll dough to a 12 X 20-inch rectangle on a lightly floured surface. Brush top with 1/2 cup melted butter. Combine sugar and cinnamon for filling; sprinkle over butter. Roll up from long sides, jelly roll style. Cut into 24 equal slices.

For Caramel Syrup: Combine butter, brown sugar, corn syrup and cream in a small saucepan. Cook over medium heat, stirring until butter melts. Stir in vanilla. Pour mixture evenly into two greased 9 X 13-inch pans.

Sprinkle toasted pecans evenly over syrup in pans. Arrange rolls, cut side down, 12 in each pan. Cover and let rise until double, about 45 minutes.

Bake at 350°F for 25 to 30 minutes or until golden brown. Cool on wire rack for 10 minutes, then turn out of pan onto serving platter.