Preheat oven to 375 degrees. On a glass pie plate place a single pecan caramel sweet roll in the center. Unravel five more rolls, then wind them around the first roll, creating a spiral. Repeat with each roll until the pie plate is full, typically using 6 rolls total. Spread the caramel sauce over the top in a thick layer with a knife or spoon.

In a small bowl, mash together the butter, flour, brown sugar, and pecans. Sprinkle over the top of the cake.

Bake for 12-15 minutes, or until golden brown around the edges and top. Serve immediately.