Make the filling and topping: Take the dough out of the refrigerator and let it rest at room temperature while you make the filling and topping.
Whisk together the brown sugar and cinnamon in a mixing bowl. Set aside.
In a large mixing bowl combine melted butter, brown sugar, corn syrup and salt. Stir until all sugar has dissolved. Add in heavy cream and vanilla. Pour the topping into your cast iron pan. Spread an even layer of pecans on top. Set aside.
Roll out the dough: Turn the dough out on a lightly floured surface. Using a rolling pin dusted with flour, flatten the dough out into a large rectangle about 18 inches long (you don’t have to be exact but try to get as close to this length as possible. If your dough snaps back, let it rest before continuing.
Sprinkle an even layer of cinnamon sugar on top of the dough, leaving a 1 inch margin. Starting with the longer side, roll the dough into a tight cylinder. Seal the seam and lightly roll the cylinder to a 20 inch length.
Cut out your rolls: Portion out the dough into 10 equal pieces. Arrange the rolls on top of the caramel topping.
Final proof: Cover the rolls with plastic wrap and set it in a warm place. Let the rolls proof untouched until they look well risen and puffy and have filled out your container, about 2 to 3 hours.
Bake: Once your rolls are close to being ready, preheat the oven to 375F. Bake the rolls for 35 to 40 minutes, tent the rolls with foil for the last 10 minutes if they appear to be browning too quickly. The rolls will look evenly browned and register at 200F when they are ready.
Serve: Place the pan on a wire rack to cool slightly, about 5 to 10 minutes. Turn the buns out onto your serving platter. Enjoy the buns fresh from the oven!