If you don't have a bread machine, knead the above dough by hand! (place in a bowl and let rise until double in size, then proceed.) One great tip is to add a little lemon juice to the water mixture. It acts as a yeast booster.
While the dough is mixing and rising, make the caramel topping, filling, and hot fudge topping.
Caramel topping: In a medium saucepan, bring brown sugar, butter and corn syrup to a boil, stirring constantly. Remove from heat and stir in the vanilla.
Cream Cheese Filling: Whip all ingredients together and chill til needed.
Hot Fudge Topping: Put all ingredients besides cocoa in a medium-sized pan. Stir constantly over low to medium heat until butter and sugar have melted. Add cocoa, and cook for an additional 2 minutes over medium heat, stirring constantly, making sure it's smooth. It will thicken as it cools.
Roll into a VERY thin rectangle approximately 18"x 24". Spread evenly with Cream Cheese Filling. From the short side, roll up tightly into an evenly proportioned log. With a sharp knife, cut into 12 even slices. Lay cut side down into caramel mixture. (You may refrigerate at this point if you want to bake them the next day.) Put in oven, turn oven up to 125 for 5 minutes. Then turn oven off. Let rise until doubled in size. Without removing from the oven, turn oven up to 350. Bake roughly for 20 minutes, or until golden brown and sound hollow when tapped. Remove from oven and immediately invert onto a jelly roll pan. Sprinkle with pecans, and drizzle with Hot Fudge Sauce. May top with a shot of whipped cream if you feel like you may be needing a few more calories.