On baking day, mix together the butter, brown sugar, honey, cinnamon, nutmeg, salt, and pepper. Grease a 9-inch cake pan with butter, then spread half the caramel mixture evenly over the bottom. Scatter half the whole pecans over the caramel mixture and set aside.
Dust the surface of the refrigerated dough with our and cut off a 1 1/2 -pound (small cantaloupe-size) piece. Dust the piece with more our and quickly shape it into a ball by stretching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter-turn as you go.
Roll out the dough to an 1/8-inch-thick rectangle. As you roll out the dough, use enough our to prevent it from sticking to the work surface but not so much as to make the dough dry.
Spread the remaining caramel mixture evenly over the rolled-out dough, then nely chop the remaining nuts and sprinkle them over the top. Starting with the long side, roll the dough into a log and pinch the seam closed.
Using a very sharp serrated knife or kitchen shears, cut the log into 8 equal pieces and arrange over the pecans in the prepared pan, so that the swirled cut edge is facing upward. Allow to rest for 1 hour, loosely covered with plastic wrap.
Preheat the oven to 350 degrees F. A baking stone is not required, and omitting it shortens the preheat.
Place the pan on a baking sheet, in case the caramel bubbles over, and bake about 40 minutes, or until golden brown and well set in center. While still hot, run a knife around the outer edge of the pan to release the caramel rolls, and invert immediately onto a serving dish. If you let them set too long they will stick to the pan and will be difcult to turn out.