STEP 1: MAKE CAKE LAYERS
Separate the dough into 10 rolls. Place 5 rolls each into two 8-inch round cake pans, pressing down slightly so they fill most of the pan. Bake 23 to 25 minutes or until golden brown. Remove and let them cool for 10 minutes.
STEP 2: REMOVE FROM PAN
Run a knife around the edge of each pan. Then invert the layers onto cooling racks and cool completely.
STEP 3: MAKE FROSTING
In a large bowl, beat the cream cheese and butter with an electric mixer on medium speed until smooth and fluffy. Add the milk, powdered sugar and vanilla and beat on low speed until the frosting’s blended and smooth.
STEP 4: PREP CAKES FOR LAYERING
Using a serrated knife, trim the roll tops from one layer to make a level surface.
STEP 5: BUILD CAKE
Place the leveled layer cut-side up on the serving plate. Spread both cans of the reserved caramel topping on top; top with the second cake layer. Spread the cream cheese frosting on top and garnish with pecans and caramel topping from a jar.