In small bowl, mix warm water, 1 teaspoon (5 ml) sugar and yeast. Stir until sugar and yeast are dissolved. Let stand for 10 minutes to activate yeast.
In small saucepan, warm milk over medium heat. Do not boil. Remove saucepan from heat. Stir in 1/4 cup (60 ml) sugar, 1/4 cup (60 g) butter, salt and Frank's RedHot® Nashville Hot Seasoning until combined. Let cool.
In large bowl, whisk 2 eggs, add yeast mixture, milk mixture and 1 1/2 cups (375 ml) of the flour. Stir until well combined.
Transfer mixture to bowl of stand mixer fitted with hook attachment. Add the remaining flour.
Knead on medium speed for 10 minutes, until smooth dough forms.
In a medium oiled bowl, place dough, cover. Allow dough to rise until doubled in size, about 1 hour.
For the Glaze
While dough is rising, prepare glaze. Melt butter in small saucepan over medium heat. Add brown sugar and Frank's RedHot® Nashville Hot Seasoning; whisk until smooth.
Grease a 9x13-inch pan. Pour glaze mixture into the pan. Sprinkle evenly with pecans.
For the Filling
Melt butter in small bowl; set aside.
In separate small bowl, combine brown sugar, pecans and cinnamon; set aside for assembly.
Assemble Sticky Buns
Turn out dough onto lightly floured surface. Roll into a 14x18-inch rectangle.
Brush melted butter evenly over dough, leaving 1/2- inch (1.25-cm) border un-buttered. Sprinkle brown sugar mixture evenly over top.
Starting at the long edge, roll the dough tightly, pinching the seam to seal.
Cut dough into 15 equal rolls. Place rolls, cut sides down, in prepared pan with glaze and pecans. Brush tops with any remaining butter. Cover with plastic wrap. Allow to rise until doubled in size, about 1 hour.
Set oven to 375°F (190°C). Remove plastic wrap from rolls. Bake until golden brown, 25 to 30 minutes.
Let sticky buns cool in pan, 5 minutes. Invert onto serving platter so the glaze is on top. Scrape any remining glaze from the pan onto the rolls. Serve immediately hot or cool and serve at room temperature.