Start by making the goo. In a sauce pan, melt the butter over medium heat. Whisk in the brown sugar and cook until it dissolves. Off the heat, whisk in the honey, cream, water, and salt. Let cool for 30 minutes.
On a floured work surface, roll out the dough into a rectangle about 16 by 12 inches and 1/4-inch thick. Position the rectangle so a short side is facing you.
In a small bowl, stir together the brown sugar, granulated sugar, cinnamon, and half of the pecans. Sprinkle it over the entire surface of the dough. Starting from the short side farthest from you, roll up the rectangle like a jelly roll. Roll it tightly so you have a nice round spiral. Slice off 1/4 inch from both ends to even things out.
Using a bench scraper or a chef's knife, cut the roll into 8 equal pieces. (I did this by cutting it in half, cutting each half in half, and then once again.)
Pour the goo into a 9X13-inch baking dish, covering the bottom evenly. Sprinkle the remaining pecans over the surface. Place the buns, cut-side down and evenly spaced, in the baking dish. Cover with plastic wrap and place in a warm spot to proof for two hours, or until the dough is puffy and the buns are touching.
Heat the oven to 350 degrees. Bake the buns for 35 to 45 minutes or until they're golden brown. Remove from the oven and let cool on a wire rack for 20 to 30 minutes. Using a spatula, carefully flip them out on to a serving platter one at a time. Spoon any extra goo on top. They're best right away or within 4 hours of baking.
