outer flap to reach the ends of the log.
with a metal scraper, cut rolled dough into 12 equal pieces.
place each piece on a cluster of pecans. put the smallest dough pieces in the middle section.
cover rolls loosely with waxed paper.
set aside to rise for 20 minutes.
bake for 25 minutes if using a glass baking dish. check the center of one of the largest rolls to see if dough is cooked. if not, cook for 5 minutes longer. if using a dark metal baking pan, reduce time to 20 minutes and check the center of one of the largest rolls.
remove from oven, allowing rolls and caramel sauce 5 minutes to slightly 