Honey-Pecan Sticky Buns

More than one American pastry chef has built a thriving business on some variation of these sticky, gooey, and irresistible buns. It is said that they originated in Philadelphia during the nineteenth century. I make my version (which I do not claim to be anything like the authentic Philadelphia bun) with Rich Cardamom Yeast Dough, but croissant or Danish dough works fine as well. The crucial parts here are the filling and, of course, the topping. If you can’t invert the baked buns immediate