1 cup unbleached all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
3/4 cup heavy cream
2 tablespoons butter, melted
1/2 cup packed dark brown sugar
1 1/2 teaspoons ground cinnamon
2 tablespoons unsalted butter, very soft
kosher salt or sea salt for sprinkling
For optional glaze:
1/2 cup powdered sugar
2 tablespoons milk
1/2 teaspoon vanilla extract
Preheat the oven to 400°F. Generously grease a 24-cup mini muffin pan. Place pecan halves upside-down in however many you want to become mini sticky pecan rolls.
In a medium bowl, combine the flour, baking powder, and salt and whisk thoroughly. Pour in the cream and fold it into the dry ingredients with a rubber spatula until a soft dough has formed. Do not overwork the dough. Let the dough sit for a few minutes while you mix together the cinnamon sugar and the glaze.
In a small bowl, mix together the brown sugar and cinnamon. If you are planning to glaze some (or all) of the buns, in a medium bowl mix together the powdered sugar, milk, and vanilla. Whisk until completely combined.
On a lightly floured surface roll out the dough so that it is roughly the dimensions of a piece of looseleaf paper (8 1/2″ by 11″). It should be about 1/4 inch thick. Brush the melted butter all over the dough, then sprinkle the cinnamon sugar on top. Sprinkle with a generous pinch of sea salt. Roll the dough tightly into a long cylinder, then cut into 24 even slices. Place each slice in a cup of the mini muffin pan (on top of the pecan half, if using).
Bake 12-15 minutes, until golden brown. Immediately remove the mini buns from the pan and flip them over. If you made mini pecan buns, they’re ready to eat. If you want mini cinnamon rolls, let them cool slightly before glazing them, or the glaze will melt.
Adapted from Chewy Gooey Crispy Crunchy Melt-In-Your-Mouth Cookies via Lottie + Doof