Melt the butter in a saucepan over medium heat. Add the brown sugar and cook until combined. If it separates, don’t worry about it. It all comes together in the end.

Take the butter mixture off of the heat, and whisk in the honey, cream, water, and salt.

Let cool for 30 minutes. At this point, you can put this into an airtight container and leave it in the fridge for up to 2 weeks.

Pour the goo into the bottom of a 9×13 pan. Scatter some the whole pecans on top of the goo.

Roll the dough out into a large rectangle, about 12×16 inches.

In a small bowl, combine the brown sugar, sugar, cinnamon, and chopped pecans.

Scatter the sugar mixture over the dough. Roll the dough up, trim off the ends, and slice into 1 1/2 inch pieces.

Place the rolls cut side up on top of the goo. Cover with plastic wrap or a towel, and let proof until almost doubled in size, about 2 hours.

Bake in a preheated 350 degree oven for 35 to 45 minutes. The rolls will be golden brown.

Let the buns cool in the pan for 20 minutes. Do not rush this step, if the goo does not cool a bit, the goo will run all over the place. Place a platter on top of the baking dish and quickly and carefully flip it over.

These are best eaten right away. But you can reheat them in a 325 oven for about 10 minutes.