Pecan Sticky Buns

Pecan Sticky Buns

6 tablespoons butter, melted
1/2 cup brown sugar
36 pecan halves, plus 1/2 cup chopped pecans
1 loaf (1/2 2-pound package) frozen white-bread (not pizza) dough, thawed
1 tablespoon ground cinnamon

Coat a 12-cup muffin tin with cooking spray. Spoon 1 teaspoon melted
butter, 1 teaspoon brown sugar, and 3 pecan halves into each muffin
cup; set aside. On a lightly floured surface, roll the bread dough
into a 14-by-8-inch rectangle. Brush with the remaining melted butter,
then sprinkle with the cinnamon, chopped pecans, and remaining brown
sugar. Roll into a 14-inch-long log. Cut into 12 pieces and place each
one cut-side down into a muffin cup. Cover loosely with plastic wrap.
Set aside for 25 minutes or until risen slightly. Heat oven to 325F.
Remove the wrap and bake 15 minutes or until golden. Place a wire rack
over a sheet of wax paper. Turn the muffin tin onto the rack, wait 5
minutes, then remove the tin. Cool completely. (Can be made ahead to
this point. Return the buns to the cleaned muffin tin. Cover with foil
and freeze up to 1 month. Thaw before reheating at 250 F for 10 to 15
minutes. Cool as above.)

To fake it...and save 55 minutes

Heat oven to 325 F. Coat a 12-cup muffin tin with cooking spray. Spoon
1 tablespoon melted butter, 1 tablespoon brown sugar, 1/4 teaspoon
ground cinnamon, and 3 pecan halves into each muffin cup. Open two
11.3-ounce packages brown-and-serve rolls and divide among the muffin
cups. Bake 10 minutes or until golden. Place a wire rack over a sheet
of wax paper. Turn the muffin tin onto the rack, wait 5 minutes, then
remove the tin