Filling

• 1 cup packed light brown Imperial Sugar
• ¼ cup granulated Imperial Sugar
• 1 Tablespoon ground cinnamon
• ¼ cup unsalted butter, softened
• ¼ teaspoon coarse salt

Dough

• 3 – 8-ounce tubes dough sheets

Topping

• 1 cup coarsely chopped pecans
• 6 Tablespoons unsalted butter, melted
• ½ cup packed light brown Imperial Sugar
• ¼ cup granulated Imperial Sugar
• ¼ cup dark corn syrup
• ¼ teaspoon coarse salt

1. Grease a 9×13-inch metal baking pan; set aside. Preheat oven to 350°F.

Filling

1. In a bowl, stir together brown sugar, granulated sugar, cinnamon, butter and salt.
2. Remove the dough sheets from their tube and roll out on a floured surface. Shape into rectangles.
3. Divide filling into thirds and spread evenly over dough.
4. Gently press filling into the dough to help it stick.
5. Roll dough up lengthwise, pinching seam to seal.
6. Cut each filled dough into 8 medallions and place into prepared baking dish.

Topping

1. Place chopped pecans on sheet tray and toast in pre-heated oven for 3–5 minutes. Allow them to cool, then add to topping sauce as directed.
2. Whisk melted butter, brown sugar, granulated sugar, dark corn syrup and salt together in medium bowl until smooth.
3. Bake rolls for 15 minutes, then pull from the oven to add topping.
4. Add pecans to the whisked topping mixture, pour over buns and continue to bake for an additional 15 minutes, or until baked through.
5. Allow the sticky buns to cool in pan for 5 minutes. Invert onto a serving platter or serve from the baking dish.
6. Let buns sit 10–15 minutes before serving.