Sticky Buns

While the dough rises, make the caramel: In a medium saucepan, melt the butter over medium heat. Whisk in the brown sugar, honey (or syrup), and salt. Bring to a simmer and cook for 1-2 minutes until smooth and slightly thickened.

Pour the hot caramel evenly into the bottom of a 9x13-inch baking dish. Sprinkle the toasted pecan halves evenly over the caramel. Let cool completely.

Roll out the dough, spread with the cinnamon-sugar filling, and roll it up tightly into a log. Slice the log into 12 equal rolls.

Place the rolls cut-side down directly on top of the caramel and pecans in the baking dish. Cover tightly with plastic wrap and let rise in a warm place for 45-60 minutes until the rolls are puffy and touching.

Preheat the oven to 350°F (175°C). Bake for 30-35 minutes until the rolls are deep golden brown and the caramel is bubbling around the edges. Remove from the oven and let rest for exactly 5 minutes. Place a large serving platter over the pan and carefully invert the pan to release the sticky buns. Serve warm.