Caramel-Pecan Sticky Buns

Caramel:
1/3c packed dark brown muscovado sugar or dark brown sugar
3 tbsp margarine
4 tsp light corn syrup
Cooking spray
2 tbsp chopped pecans

Dough:
10 oz water
1 tsp kosher salt
3 tsp brown sugar
4 tsp EVO oil
24 oz flour (12 oz each of Whole Wheat, and Better for Bread)
1 tbsp baker’s dry yeast

Spread on Dough:
1/3c brown sugar
1 tsp ground cinnamon


To prepare caramel, combine first 3 ingredients in a saucepan over medium heat; stir frequently until butter melts. Continue cooking until mixture thickens and becomes smooth (about 1 minute), stirring constantly. Remove from heat; pour into the center of a 9-inch square baking pan; quickly spread caramel onto pan bottom using a spatula coated with cooking spray. Sprinkle with pecans; cool to room temperature. Lightly coat sides of pan with cooking spray.
To prepare dough, place ingredients in ABM in order and set machine to dough cycle. Turn out dough onto a clean floured surface. Combine brown sugar and cinnamon in a small bowl; set aside. Roll dough into a large rectangle. spread 2 tablespoons of softened margarine over dough. Sprinkle with cinnamon-sugar mixture, leaving a 1/2-inch border. Roll up rectangle tightly, starting with long edge, pressing firmly to eliminate air pockets; pinch seam to seal (do not seal ends). Cut into 16 (1-inch-wide) slices. Place slices, cut sides up, in prepared pan (rolls will be crowded). Cover and let rise 30 minutes or until doubled in size. Preheat oven to 375°. Bake at 375° for 20 minutes or until rolls are light golden brown. Cool in pan 5 minutes on rack. Place a serving platter upside down on top of pan; invert onto platter. Serve warm.