Mix the brown sugar and cinnamon together in a bowl.
Spread the butter all over the rectangle shaped dough. Make sure you get close to the edges. I used my hands.
Spread the brown sugar and cinnamon all over the dough. Using your hand, gently move the cinnamon and sugar to cover all of the dough.
Begin rolling the dough up starting with the short ends. This way your roll of dough will be fatter rather than longer. Pinch the end into the roll to help seal it.
Preheat oven to 350 degrees.
Prepare a 12 inch round cake pan with cooking spray. If you don't have that, feel free to use a 9x13 pan.
In a small bowl, add in the melted butter, corn syrup, brown sugar, and water. Stir until a paste forms for the topping.
Stir in the pecans.
Spread the paste into the prepared pan.
Using a piece of unflavored floss, make an indent in the middle of the roll. Divide each half into two equal parts and leave an indentation. That will leave you with four equal parts.
Divide the dough again so you'll have 8 equal rolls. Using the floss and slide it under the roll of dough. Crisscross the floss at the top to cut the dough.
Place each roll in the prepared pan and give it a press down. Cover the rolls and let double again. Mine took 40 minutes to double.
Place into the preheated oven and bake for 35 - 38 minutes until the sticky buns are done. The tops will be browned and if you give the buns a tug, there won't be any gooey dough attached to it.
Turn the sticky buns out onto a platter with a raised edge. This will prevent a huge mess.
Serve up!