Apples and pecans, caramel and brioche dough - this sticky bun recipe is unlike any other. It's full of fall flavor, and by double rising the dough, the finished product turns out fluffier than any sweet roll you have ever had! Lori Vaughn shares everything that goes in to these sticky fall treats. Instead of glazing after they are baked, she does it when the dough is still raw. Then, she bakes them face down on a bed of pecans. When they're finished, flip them over for a caramelized, nutty sweet roll!