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To make the dough, add the flour, salt, sugar, and butter to the Vitamix container in the order listed and secure the lid. Select Variable 5, start the machine, and Pulse 10 to 12 times, until the ingredients look like wet sand.
Remove the lid plug and add the yeast and eggs through the opening. Select Variable 1 and start the machine.
Begin to slowly drizzle in the warm milk through the lid plug opening. Blend until a ball begins to form and separates from the sides of the container.
Remove the dough to a floured work surface, using a spatula to scrape it out. The dough will be sticky and soft, so be sure to flour your hands well before touching. Knead the dough for 10 to 12 minutes, or until the dough is shiny and springs back when pressed.
Place the dough into a lightly oiled bowl, and cover with a damp, clean towel. Place in the warmest part of your kitchen and allow to rise until it has doubled in size, about an hour.
To make the caramel topping, add the sugar to a sauce pan over medium heat. Stir constantly until the sugar has melted into a smooth, amber liquid. (The sugar will clump a bit but will melt.)
Once completely melted, add the butter, whisking constantly (it will bubble, so be careful). Once the butter has melted, begin to very slowly drizzle in the cream. Allow the mixture to boil for 1 minute, then remove from the heat and add the salt. Allow to cool.
To make the filling, add 1 cup (150 g) pecans, sugar and cinnamon to the Vitamix container in the order listed and secure the lid. Select Variable 5, start the machine, and Pulse 5 to 6 times, until you have a fine crumb consistency. Remove to a small bowl and set aside.
Once dough has risen, beat some of the air out of the dough and cut into 3 even pieces. Roll each piece into a 10 x 12-inch (20 x 30-cm) rectangle. Brush each rectangle with the melted butter and sprinkle evenly with the chopped nut mixture.
Roll each rectangle up from the bottom long end, then cut each tube into 8 even pieces.
Next, divide the remaining ¾ cup (80 g) pecans into the bottoms of two, 12-hole muffin tins and top with 1 teaspoon of the caramel sauce. Then place a dough ball in each hole.
Cover the trays with plastic wrap and let dough rise again for 30 minutes.
Bake in a 350°F (180°C) oven for 20 to 25 minutes, or until golden-brown. Turn out of the tins while still warm, and place on a wire rack until cool enough to eat.
