Make the Pecan Caramel Sauce
1-Note: Note: You can make the pecan caramel sauce a day ahead and store it at room temperature until ready to use. If making it the day of, start it early in the morning and let it cool all day until the rolls are done baking.
2-In a medium saucepan, melt the butter: In a medium saucepan, melt the butter over medium heat. Add the brown sugar and agave and whisk vigorously until smooth and emulsified.
3-Slowly whisk in the heavy cream: Slowly whisk in the heavy cream. Cook, with no whisking, until the sauce reaches 228°F (109°C).
4-Remove from the heat, pour it into: Remove from the heat, pour it into a heatproof measuring cup or bowl, then stir in the vanilla, cinnamon, and salt. Let cool completely, about 3-4 hours. Once cooled, stir in the chopped pecans.

Make the Cinnamon Rolls
5-In a small saucepan, whisk together the: In a small saucepan, whisk together the water and flour. Cook over medium heat, whisking constantly, for 4-5 minutes, or until thickened into a smooth paste. Transfer to a bowl and let cool until warm, not hot.
6-In the bowl of a stand mixer: In the bowl of a stand mixer fitted with the dough hook, combine the bread flour, sugar, yeast, and salt.
7-Add the heavy cream, milk, egg, and: Add the heavy cream, milk, egg, and tangzhong. Knead on low speed for 2 minutes, or until a rough dough forms.
8-With the mixer running on low speed,: With the mixer running on low speed, add the butter 1 tablespoon at a time, allowing each addition to fully incorporate before adding more. Continue kneading for 10-12 minutes, or until the dough is smooth and elastic.
9-Cover the bowl with plastic wrap and: Cover the bowl with plastic wrap and let the dough rest while you prepare the filling.
10-In a medium bowl, beat together the: In a medium bowl, beat together the butter, brown sugar, and cinnamon until smooth and spreadable.
11-Line a 9×13-inch metal baking pan with: Line a 9×13-inch metal baking pan with parchment paper.
12-Roll the dough into a 21×15-inch rectangle: Roll the dough into a 21×15-inch rectangle on a lightly floured surface.
13-Spread the cinnamon sugar filling evenly over: Spread the cinnamon sugar filling evenly over the dough. Sprinkle the chopped pecans over the filling and gently press them into the surface so they stay in place while rolling.
14-Using a pizza cutter, cut the dough: Using a pizza cutter, cut the dough into twelve 1 3/4-inch strips. Roll each strip away from you and place it into the prepared pan.
15-Cover with plastic wrap and let rise: Cover with plastic wrap and let rise in a warm place for 1-2 hours, or until doubled in size. The rolls should look noticeably puffy, with the sides just touching. When gently pressed, the dough should feel light and airy, with tiny bubbles beneath the surface.
16-Near the end of the rise, preheat: Near the end of the rise, preheat the oven to 325°F (162°C).
17-Bake for 30-40 minutes, or until the: Bake for 30-40 minutes, or until the center roll reaches 185°F (85°C) on an instant-read thermometer.
18-Let the rolls cool on a wire: Let the rolls cool on a wire rack for about 30 minutes until the rolls are still slightly warm but not hot. Spoon the pecan caramel sauce generously over the warm rolls and serve.