• Preheat oven to 375°F with a rack in the lower third of the oven. Line a 9-inch round cake pan (or similar size pan) with parchment paper and lightly grease the pan. Note: It is important that the pan has sides that are about 2-inches high.

Make the caramel sauce:

• Combine all ingredients in a saucepan over medium heat. Bring to a boil then reduce the heat slightly and simmer for two minutes. Pour half of the sauce into the bottom of the prepared baking pan (reserve the rest for after the buns bake). Sprinkle pecans over the sauce in the pan.

Buns:

• On a lightly floured surface, lay out two pieces of crescent dough (meeting at their longer sides) and pinch/press the two pieces together to form one large rectangle of dough. Pat it out with your hands until the dough is about 13 inches x 16 inches.
  
• Spread the dough with a thin layer of softened butter, then sprinkle with brown sugar and cinnamon. Starting at one of the longer ends, roll the dough tightly, until you make it all the way across. Slice the dough into eight pieces (I usually discard the very ends of the log). I recommend cutting the dough using a piece of unflavored dental floss. Slide the floss under the log of dough, grab both ends of the floss in each hand, crossing them over each other above dough. Pull it taut until the slice is cut. Continue to slide the floss along the length of the log of dough until all pieces are cut.
  
• Place the buns cut side up on the caramel and pecans, spaced an inch or two apart. I place seven around the outside and one in the middle.
  
• Bake for about 20-22 minutes in the lower third of the oven. The tops of the sticky buns should be golden brown, check the insides of the rolls for doneness. Cool for 5 minutes (no longer), then carefully invert onto a plate. Serve immediately with reserved caramel sauce. Note: caramel sauce will need to be reheated. I do so in the microwave.