Preheat the oven to 350 degrees fahrenheit

Using scissors cut a small X (about 1 inch x 1 inch) in the center of the top of each bun. Next cut the buns in half horizontally (i recommend cutting them in half ⅔ of the way down closer to the bottoms) ensure that all of the tops and all of the bottoms stay connected

In a bowl make the filling by combining the melted butter, brown sugar and cinnamon. Stir together and spread the mixture out evenly over the bun bottoms. Place the bun tops on top sandwiching the spread inbetween.

In a saucepan add the butter and brown sugar over medium heat and stir until it comes together to form a caramel like sauce. Remove from the heat.

Place the chopped pecans at the bottom of a 9x13 sized baking dish and then pour the caramel mixture over top of the pecans ensuring it spreads out evenly. Next place the buns top side facing down into the dish. Pour the heavy cream evenly over the buns. Top with tin foil and transfer to the oven to bake for 30 minutes, removing the tin foil after the first 15.

Remove the buns from the oven, and leave to sit for 5 minutes before placing a serving tray overtop of the baking dish and then flip. The buns should come out nicely with the pecan caramel mixture on top, spoon any excess sauce from the pan overtop of the buns.