All in all, I'm not sure I'd make this again. Others complained that it was too sweet and had too much butter. I don't believe in too much butter, and I didn't think that this was overly-sweet. In fact, I thought it might should have been a little sweeter.
My changes: I used 2 8x8 Pyrex's instead of one larger, just because I didn't have on large enough. I followed others' suggestions and barely warmed the oven and then let the dough do its final rise in there - it was a great warm spot! It didn't seem to take nearly 10 minutes of beating for the dough to pull away from the sides, so I probably stopped around 10 minutes. I also took another suggestion from another blogger and chilled the dough a bit more before cutting. It seemed to make it a little easier. Also, because I suck so badly at rolling (and I think I just plain sprinkled too much cinnamon sugar), I re-rolled a few of the buns after cutting to get them tighter.
Mix Dough (Yay for appliances that do all the work for me!). Let rise and slap down a lot! :)
Make glaze and pour into the bottom of the pyrex. Put in pecans.
Roll out dough (half of brioche recipe) and cover in butter and cinnamon sugar. Roll, and cut.
Place rolls in pan over the topping, let rise, and then bake.
See! Done! Flip immediately and devour.