Directions

1. Combine yeast, sugar and warm water in a small bowl; stir to combine.
2. Combine warm potatoes, potato water, sugar, butter and salt in a large bowl and beat with an electric mixer on low speed until combined. Add eggs, cold water, buttermilk, vanilla, 1 cup flour and yeast mixture. Add flour 1 cup at a time until mixture forms a soft dough. Knead on a lightly floured surface until smooth and elastic (adding additional flour as needed), about 4 to 6 minutes. OR knead with electric mixer using dough hook. Place in a greased bowl, turning to coat. Cover and let rise in a warm, draft free place about 1 hour, until doubled.
3. Filling:
4. Beat filling ingredients together in a small bowl until well mixed. Set aside.
5. For Caramel Glaze:
6. Combine butter, brown sugar, corn syrup, honey and cream in a medium saucepan. Cook over medium heat until sugar is dissolved and bubbles form around the edge. Grease two 13 x 9-inch pans. Place half the pecans in each pan. Divide caramel glaze between pans and spread evenly.
7. Punch dough down; divide in half. Roll one portion of dough on a lightly floured surface to a 15x10-inch rectangle. Spread with half of the filling. Roll up tightly, sealing edges. Cut into 12 slices; place atop caramel glaze. Repeat with remaining dough. Cover rolls and let rise until doubled, about 45 minutes.
8. Bake at 350°F for 25 to 30 minutes until rolls are lightly browned. Immediately invert on cooling rack.