Grease a 12 muffin holes pan generously with butter. Pour around 1 tbsp of caramel sauce into each hole, followed by chopped pecans. Set aside for later.
Once the dough is ready, place it on a working surface and lightly press it into a square with your hands. Then using a rolling pin, roll the dough into a 15 inch (38 cm) square.
Now we will proceed with the filling. Spread softened butter evenly on its surface. Sprinkle the sugar cinnamon mixture, followed by raisins and pecans.
Roll the dough tight into a log. Now cut it into 12 equal pieces. Place each piece into the muffin pan. Bake in a preheated oven at 350ºF (175ºC) for 25 minutes or until the buns are golden brown and fully cooked.
Remove from the oven. Immediately place a rack together with a flat baking tray on top of the buns. VERY CAREFULLY flip them together with the pan. Make sure to use oven mittens to avoid hot caramel from burning your hands.
Lightly shake the pan to help loosen the buns. Lift and set aside the pan. Leave to cool completely. Serve with the balance of the sauce. Yum!
Note: You can also enjoy these beauties while they're still warm, like I do :)
If at any moment the sauce has thickened too much, you can loosen it up by heating it gently in a microwave. If it's still hasn't thickened by the time you need to use it, place it for a while in the fridge.