• Preheat oven to 350°F.
• Spray bottom and sides of 9x13-inch baking dish.

For the Caramel Pecan Sauce

• Melt the butter and brown sugar in a small saucepan over medium-high heat, stirring occasionally. Continue to cook until sugar is dissolved and mixture is bubbling, about 2 minutes.
  6 tablespoons unsalted butter, ⅔ cup packed light brown sugar
• Remove from heat and add buttermilk, pecans, and salt. Stir to combine and pour the mixture evenly over the bottom of the prepared pan. Set pan aside.
  3 tablespoons buttermilk, 1 cup pecan pieces, ¼ teaspoon salt

For the Filling

• In a small bowl, combine the pecans, brown sugar, cinnamon and salt. Stir to combine. Set aside.
  ½ cup pecan pieces, 1 cup packed light brown sugar, 2 teaspoon cinnamon, ½ teaspoon salt

For the Dough

• In the bowl of your mixer add the sour cream, buttermilk, sugar, yolk, vanilla, and orange zest. Mix on medium speed until smooth and fully combined, scraping the sides with a rubber spatula as needed.
  1 cup sour cream, ½ cup buttermilk, ⅓ cup sugar, 1 egg yolk, 1 teaspoon vanilla, zest of one orange
• In a medium bowl, combine the flour, baking powder,salt, and baking soda. Stir with a whisk to combine.
  3 ½ cups flour, 1 tablespoon baking powder, ½ teaspoon salt, ¼ teaspoon baking soda
• Add flour mixture to sour cream mixture and mix just until combined, scraping the bottom and sides with rubber spatula as needed.
• Turn dough onto well floured surface. With floured hands, form into a ball.
• With a floured rolling pin, roll into 12x16-inch rectangle, flouring surface as necessary.
• Brush the melted butter over the surface of the dough, brushing it all the way to the edges.
  4 tablespoons unsalted butter, melted
• Sprinkle on the pecan and brown sugar mixture, covering the melted butter. Use your hands to gently press the filling itno the dough.
• Using a pizza cutter, start on the shorter side or your dough rectangle and cut the dough into 1-inch strips. Working with one strip at a time, tightly roll each sttrip and place in the prepared pan.
• Bake for 35-40 minutes or until lightly browned and firm to touch. Transfer to cooling rack and cool for 5 minutes.
• Run a knife around the edge of the pan. Invert onto serving platter, scraping anything that is stuck to the pan onto the buns. Enjoy while warm!