Whisk the yeast and sugar into the warm water and allow to stand for 5 minutes.
In the bowl of a stand mixer fitted with a dough hook, add the flour and salt. Pour in the water and yeast mixture and oil.
Knead for 5 minutes on a medium speed until the dough is soft and slightly tacky.
Cover and allow to rise for an hour at room temperature or overnight in the fridge.
Grease a bundt pan then add one third of the pecans. Divide the dough into 30 even pieces. Roll each into a ball then roll in melted butter followed by cinnamon sugar. Place the dough balls in the bundt pan and layer with the pecans. Pour any remaining butter and cinnamon sugar over the top. Cover and allow to rise for 30 minutes.
Preheat the oven to 180°C/350°F.
Place in the oven and allow to bake for 25-30 minutes until the house smells dreamy and the bread is golden brown and risen.
Remove from the oven and carefully flip onto a serving plate. Allow to cool for 10 minutes then serve.