In a bowl of a stand mixer with a dough hook attachment, combine active sourdough starter, flour, sugar, warm water, salt, and melted coconut oil. Mix together until it forms into a ball and the dough is pulling away from the sides of the bowl.

Remove the dough and form into a ball and place in a large greased bowl. Cover tightly with plastic wrap to prevent the dough from drying out and let it set in a warm place throughout the day until doubled (about 8-12 hours).

Right before you plan to roll out your dough, you will make the pecan caramel sauce.

Start by chopping up your pecans using a knife, or you can use a meat tenderizing hammer with the pecans in a freezer bag.

In a small saucepan melt the butter and brown sugar over medium heat, until it is completely dissolved and beginning to bubble. This will take about 2 minutes. Pour in the heavy cream, stir until smooth.

Finally, add in the pecans and mix. Pour the sauce into the bottom of the 9x13 pan.

After the dough has doubled, remove the dough onto a lightly floured surface.

Press the dough flat into a rectangle first before using the rolling pin. This helps the dough not shrink back as you are rolling it out.

Using your rolling pin, roll out the dough into a large rectangular shape about 16 inches long and 12 inches wide.

Mix together the dark brown sugar and cinnamon and set aside. Melt the butter and baste onto the dough, covering the entire surface, all the way to the edges, except for the front long edge. You want to avoid this edge to help the dough adhere to itself when rolling it up.

Sprinkle the brown sugar and cinnamon mixture on top covering all of the surface that has butter.

Roll the dough up as tightly as you can. Starting at the top edge and working your way down to the edge that does not have the melted butter or the filling on it.

When you get to the end, pull it up tightly and pinch the ends into the main roll.

Cut the sticky buns into 12 even rolls and place on top of the caramel pecan sauce in the 9x13 dish. Cover with plastic wrap and let it rise again until doubled. Depending on the temperature of your home and strength of your starter this can take anywhere from 6-12 hours.

Right before placing the cinnamon rolls into the oven, pour about 1/2 cup of heavy cream over the sticky buns. This is optional but makes a much more gooey and moist sticky bun roll.

When the sticky buns are done, allow them to rest and cool slightly about 5 minutes.

Carefully flip the dish over onto a serving platter and remove the dish. The caramel sauce will glaze, what is now top, of the sticky buns. Be sure to scrape any left over gooey caramel sauce out of the dish and add to the stick buns. Serve warm.