Big Fat Pecan Sticky Buns

Make caramel topping: In a saucepan over low heat, combine butter, brown sugar, vanilla, cinnamon, heavy cream, and a pinch of salt. Whisk until sugar dissolves and sauce is smooth.
Assemble: Grease a 9×12 baking dish. Pour caramel sauce into the dish and sprinkle with pecans. Place rolls swirl-side down into the caramel.
Second rise: Cover and let rise for 30+ minutes in a warm place.
Bake: Preheat oven to 350°F. Bake for 25–30 minutes until rolls are cooked through.
Invert and serve: Let rest for 15 minutes, then carefully invert onto a parchment-lined tray so the gooey pecan topping drizzles over the rolls. Serve warm.
Notes: