Caramel Sticky Buns

Bring water to a boil in a small saucepan; remove from heat and add butter, stirring until butter melts. Let stand until mixture cools (about 20 minutes). Combine yeast and warm water in a glass measuring cup; let mixture stand 5 minutes. Beat eggs at medium speed using a heavy-duty stand mixer; add SPLENDA® Sugar Blend and salt, beating until blended. Add yeast mixture and butter mixture, beating on low speed until blended. Gradually add flour, beating until blended. Turn dough out onto a well-floured surface, and knead until smooth and elastic (about 5 minutes). Place in a well greased bowl, turning to grease top. Cover and chill dough 8 hours or up to 3 days. Prepare Caramel Sauce and immediately pour into 3 lightly greased 8-inch round or square cake pans. Sprinkle each pan with ⅓ cup pecans. Punch dough down and divide into 3 equal portions. Roll one portion of dough into a 12- x 10- inch rectangle. Brush with melted butter. Combine 1 cup SPLENDA® Brown Sugar Blend and cinnamon; sprinkle ⅓ cup mixture over each rectangle. Roll up starting at long edge; pinch edges to seal. Cut log into 9 slices. Arrange slices cut-side down over Caramel Sauce. Repeat procedure with remaining dough. Cover and let rise in a warm place (85 degrees ), free from drafts, 30 minutes or until doubled in bulk. Preheat oven to 375 degrees F. Bake for 20 minutes or until golden. Cool on a wire rack 5 minutes. Invert onto serving plate. Sauce Directions: COMBINE butter, milk, corn syrup and SPLENDA® Brown Sugar Blend in a small saucepan. Cook over low heat, stirring constantly until SPLENDA® Brown Sugar Blend dissolves. Bring mixture to a boil over medium-high heat; boil 1 minute.