Grandma Douglas's Schnecken

"My family has made these schnecken for most every holiday for as long as I can remember. schnecken, which means "snails" in German, are basically pecan-cinnamon buns. Once the schnecken were turned out hot from the pan and the top of the buns covered with gooey pecan caramel, the real struggle began—fighting my seven siblings for first crack at our favorite piece. it might have been the first time I realized that my rotundness and arm length gave me a distinct advantage over my sisters as I groped for the warm center of this classic cinnamon pull-apart. After the center pieces were gone, I went for the ultra-caramelized golden brown corners. It's convenient to prepare the schnecken to the point of forming the rolls and setting them into the prepared pan a day ahead. Cover the pan with plastic wrap and store them, unbaked, in the refrigerator overnight. When you are ready to bake the schnecken, remove the pan from the refrigerator and set it in a warm place for about an hour. Then bake as directed in the recipe. Kosher salt is coarser than table salt. If you are substituting table salt, cut the quantity in half...."