Couldn't sleep this morning so got up and tried a new recipe for pecan rolls. Set the bread mixture to rise for two hours. Made the gooey caramel topping and poured it in the bottom of the pan. Pressed out the dough, topped it w/ butter pieces, brown sugar, cinnamon, and chopped pecans and then rolled it up carefully tucking in the sides as I went. Cut it up into 14 pieces. Placed those over the caramel topping. Another hour rise and then 30 minutes in the oven. I know the recipe I printed out was wrong since it stated to wait just 3 minutes before upending the mixture on the serving plate. You would think however I would logically realize all of that molten caramel on top of the hot bun mixture should be allowed to fully cool before inverting. I've decided to blame it on not enough sleep.