1. Flour a table top or cutting board and turn your dough out on top of it. Flour the surface and roll out to a 1/2" thickness.
2. Spread your cinnamon butter filling starting from the side closest to you. Spread upward until you reach the upper 1/3 of the dough. Leave bare.
3. Slice your rhubarb on a mandolin or by hand with a knife. You can also use a peeler to get thin slices. Lay out on top of all of the cinnamon sugar butter.
4. Start rolling the sticky bun dough into a log starting from the side closest to you. Once you have rolled it all up, slice it into 2" Slices. Gently roll forward each slice to preserve the shape and set aside. Slice the entire of sticky buns.
5. In your greased baking tray or hotel pan, add your sticky goo. Tilt to cover the entire surface area. Shower with the toasted and chopped pecans and granola.
6. Place each bun in the tray and line up shoulder to shoulder. Spray the tops with grease or butter, cover, and set aside to proof in a warm area for 30 minutes.
7. When the buns have risen, place into the oven to bake for 25 minutes. Check and adjust time for doneness. You will be looking for a brown color. Pull back the layer to see if it has cooked all the way. If it looks elastic or raw, continue to bake.
8. When finished, turn out onto a cutting board or plate. If you want to put in extra texture and flavor, do not turn out and drizzle the top of the buns with sticky goo and your toasted pecans/granola.