Combine yeast, 1 teaspoon sugar and 1/4 cup warm water in a small bowl for 5 minutes until yeast is very foamy.
Combine 2 cups flour, potato flakes, sugar and salt in large mixer bowl. Heat 1 cup water and butter until warm (100º to 110ºF); butter will not be melted. Add eggs, vanilla and yeast mixture to flour mixture. Beat for 2 minutes until well mixed. Continue adding flour, 1/2 cup at a time until soft dough forms.
Knead on a lightly floured surface until smooth and elastic (about 6 to 8 minutes). Place in a greased bowl, turning to coat. Cover. Let rise in a warm, draft-free area about 1-1/2 hours, until doubled in size.
To make filling, combine butter, brown sugar, flour and cinnamon. Mix until creamy; set aside. Cook sausage in large skillet until cooked through; drain well.
To make Caramel Topping, combine brown sugar, butter and maple syrup in a small saucepan. Bring to a boil over medium heating; cook for 1 minute. Pour into two 8 x 8-inch greased pans. Sprinkle pecans over top.
Punch dough down. Roll in a 20 x 10-inch square on a lightly floured surface. Spread with filling and sprinkle with sausage.Roll up tightly from long end, sealing edges. Cut into 18 slices. Place in prepared pans. Cover and let rise in warm draft-free area, about 30 minutes until nearly doubled.
Bake in preheated 350°F oven for 25 to 30 minutes. Immediately invert onto serving tray. Serve warm. Refrigerate any leftovers.