Gently warm the milk in a small saucepan over medium-low heat to 90-100 degrees F. In a small bowl, combine the milk and yeast; set aside for 10 minutes.
In an electric mixer, cream the first 6 tablespoons of butter and sugar together at medium speed for 1-2 minutes. Slowly add the eggs and milk-yeast mixture. Continue to mix for an additional 1-2 minutes, or until the mixture is fully incorporated.
Reduce mixer speed, and slowly spoon in the flour and salt. Scrape down the side of the bowl. Increase the speed to medium, and mix the dough mixture for an additional 2-3 minutes. Lightly oil a bowl with vegetable oil. Transfer dough to the bowl, cover with plastic wrap, and set aside for 1 hour at room temperature.
On a floured surface, remove dough from the bowl, and gently roll out the dough into a rectangle approximately 10” x 24”, with a thickness of ¼ inch.
To make the filling, combine the second listed butter (4 tablespoons,) plus brown sugar, cinnamon, and pecans into a small saucepan. Over medium-low heat stir ingredients until butter has melted, and mixture is thoroughly combined.
Spoon and brush the mixture evenly over the surface of the rolled dough. Ensure the mix extends all the way to the edges. Then, beginning at the long edge of the dough, roll the dough as tightly as possible. Cut the dough roll into 12 equal pieces, about 2 inches each.
Place the dough rings into a buttered cast iron skillet about a ½ inch apart. Let them rest for 30 minutes to an hour. Place the pan in the center of the oven with no fire. Your wood fired oven should be 325 - 350 degrees F. Bake for 20-25 minutes (with the door in place.) The tops will be dark golden in color, and the brown sugar should be bubbling.
Remove the pan from oven and let the buns cool. Once they are cool, liberally pour glaze over the top.