Combine first three ingredients and cook over medium-low heat until bubbly, slightly thickened, and lightly browned. Remove from the heat and add the salt and extract. Set aside.
Preheat oven to 350. Spread 1 tablespoon butter in a 9-inch pie plate. Sprinkle the ½ cup pecan halves on top. Set aside.
Put cheese in a microwave-safe bowl. Microwave one minute. Stir. Microwave 30 seconds. Stir. At this point, all the cheese should be melted. Microwave 30 more seconds (it should look like cheese fondue at this point).
Add the melted cheese, egg, flours, and baking powder to a food processor. Pulse until well combined. Alternatively, you can mix this by hand by you will need to dump it onto wax paper and knead it to thoroughly incorporate the ingredients.
Press it out into a 9×12 ish rectangle on waxed paper. Spread with 1 tablespoon butter, sprinkle with 1 tablespoon sweetener, chopped pecans, and cinnamon. Roll up along the long side. Slice into 1 inch thick slices. Put them in the pie plate. Drizzle half of prepared caramel sauce over the top.
Bake at 350 for 35-40 min. until the dough is golden brown. Let cool for 5 min and quickly invert onto a serving platter. Scoop out any leftover pecans and caramel sauce and drizzle over the top. Pour the remaining caramel sauce over the sticky buns. Serve warm. Store in the fridge. You can reheat leftovers in the microwave.
If you caramel sauce hardens or separates before pouring it over the sticky buns just warm it again in the saucepan and whisk until it comes back together. Notes on Sweeteners: