Place oven rack in bottom third of oven.
Preheat oven to 350°F (180°C).
Lightly oil an 8-inch (2-L) square baking pan.
Place raisins in a small bowl and spoon juice overtop.
Microwave, covered, until hot, 1 minute.
In a bowl, stir butter with 1/2 cup (125 mL) brown sugar and 1 tbsp (15 mL) each cinnamon and instant coffee.
Lightly dust counter with a little flour.
Roll dough into a 6x12-inch (15x30-cm) rectangle.
Stir raisin mixture into butter mixture.
Spread over dough.
Beginning at short side, tightly roll up dough.
In a large saucepan, stir 1/2 cup (125 mL) brown sugar with 1/4 cup (50 mL) each butter and corn syrup and 1 tbsp (15 mL) instant coffee.
Bring to a boil over medium heat, stirring often.
Then let it bubble, without stirring, 2 minutes.
You want it to turn golden brown but not burn, so watch carefully.
If it's taking on colour unevenly, gently swirl pan.
Caramel will be extremely hot.
Carefully pour into oiled baking pan to evenly coat bottom.
Sprinkle with pecans.
Using a serrated knife, cut roll into 6 equal slices.
Place each roll, cut side down, in caramel coating.
Bake in bottom third of oven until buns are deep golden, 30 to 40 minutes. Remove and let stand 2 minutes.
Place a baking sheet on top of pan holding buns.
Carefully invert onto baking sheet.
Buns will keep well at room temperature up to 1 day or wrap and freeze.