Once your dough has proofed, roll out the dough 10" wide, 1/2" thick. It doesn't matter how long. Spread the cinnamon sugar filling over the surface evenly, all the way to the edges, except keep one edge without cinnamon so you can seal it.
Sprinkle the pecans over the filling
Roll up the dough length-wise. Make sure the first roll is very tight so you get a nice spiral, then continue pushing the dough until you reach the edge. Brush a little water or egg wash along the bare edge so it seals the loose edge of the dough.
Cut the roll into 12 equal slices and arrange on top of the glaze filling evenly.
Cover loosely with a tea towel and let proof to double then bake (or cover tightly with plastic wrap and put in the fridge if you want to bake them the next day. Let come to room temperature and proof to double before baking. This can take 1.5-2 hours depending on how warm your kitchen is)
Bake your buns in the oven at 350ºF for 30-35 minutes or until the tops are golden brown.
Let the buns cool for 10 minutes in the pan and then carefully invert onto a plate. Don't flip too soon or the glaze will be very liquidy and will run off the buns onto the plate.
Scoop up any excess glaze and drizzle it back onto the tops of the buns. Serve warm.