Preheat the oven to 400 degrees. Spray the 12-cups of a regular-size muffin pan generously with non-stick spray. Place the muffin pan on a sheet pan lined with foil or parchment paper (to catch any drips).

In a medium size bowl, combine the soft butter and brown sugar and stir well. Divide the mixture between the 12 muffin cups, about 1 tablespoon in each. Distribute the pecans evenly on top of the butter/brown sugar mixture.

Unfold both sheets of puff pastry with the folds going left to right on a work surface. Brush each one lightly with the melted butter. Sprinkle each with half of the brown sugar (¼ cup) and then half of the cinnamon (1 teaspoon for each sheet).

Starting with the end nearest you, roll the pastry up snugly like a jelly roll around the filling, finishing the roll by pinching the seam together then placing it seam side down. With a sharp knife, slice each roll into 6 equal pieces. Place each piece with a cut side up on top of the brown sugar/pecan mixture in the muffin cups.

Refrigerate the pan for 15 minutes. (At this point, you can leave them in the refrigerator for up to 24 hours covered with a piece of plastic wrap before baking. When ready to bake proceed with preheating the oven and baking as directed below.)

Bake for 18-24 minutes until the sticky buns are a medium golden brown. Allow to cool for 5 minutes.

Place a piece of parchment (or foil) on top of the sticky buns in the pan. Place a sheet pan on top of the parchment paper (or foil) and invert the pans so that the sticky buns are facing down on the parchment (or foil) lined sheet pan. Allow the muffin pan to sit for 2 minutes then slowly lift, allowing any extra caramel mixture to drop onto the rolls. If there’s any pecans left in the muffin pan, transfer them with a spoon to the top of the sticky buns. Serve warm or at room temperature. ENJOY!