Thanks @melaimomagwork! I am so happy you like it. Here's the recipe!

Ingredients

Dough:
1 cup warm milk (not hot)
1 tablespoon active dry yeast
2 eggs
1/2 cup white sugar
1 teaspoon salt
1/3 cup (about 6 tablespoons) butter, melted
5 cups all purpose flour
Caramel:
1/2 cup cream
1/2 cup whole milk
1/4 cup (1/2 stick) butter
1 cup brown sugar
2 teaspoons vanilla extract
pinch of salt
1 cup chopped pecans, divided
Filling:
1/2 cup (1 stick) butter, softened until spreadable
2/3 cup brown sugar
Instructions

1. In the bowl of a stand mixer (or a large bowl), dissolve yeast in milk and allow to sit for about 5 minutes until bubbly. Beat in eggs and sugar, then butter and salt until combined. Add flour a cup at a time until your dough comes together. It won't be as dry as your usual bread dough, still slightly sticky, but that's how it's supposed to be. Cover bowl with a damp towel or plastic wrap and place in warm place to rise until doubled in size. (Alternatively, you can refrigerate the dough overnight and have it ready for a quick breakfast.)
2. Meanwhile, make your caramel. Combine butter, milk, salt, and brown sugar in a large saucepan over medium low heat. Bring mixture to a soft boil, stirring gently, and boil for about 5 minutes until the the sauce starts to thicken. Remove from heat and add vanilla, then set aside. Grease a 13x9 inch glass pan (or 2 8x8 inch or 2 10-inch round cake pans) and pour half of the caramel sauce into pan(s). Sprinkle half of pecans over caramel and reserve the rest.
3. Divide dough in half and roll out one half on a lightly floured surface into a rectangle, roughly 1/4 inch thick. Spread 1/4 cup of butter in an even layer on top and sprinkle with 1/4 cup pecans and 1/3 cup brown sugar. Starting from the short end, roll it up until you reach the other end. Then using a sharp knife, cut into 6 spirals and place in prepared pan (spiral face-up). Repeat with other half of dough until you have 12 rolls. Cover pans and allow them to rise while oven preheats.
4. Preheat oven to 350 degrees F (175 C). When oven is hot, Pour remaining caramel evenly over tops and bake for 18 - 25 minutes until edges start to brown. Remove pan(s) from oven and allow the to cool for about 5 minutes. Loosen edges with a knife and place a large plate or tray over pan, then carefully flip pan upside-down and lift off of rolls (don't forget to scrape the extra caramel from the pan!)
5. Serve hot and have plenty of ice cold milk or hot coffee at the ready!