Turn the dough out onto a piece of parchment paper. Using a rolling pin, roll into a rectangle about 24 inches long.
Spread the softened butter on top of the dough.
Combine the brown sugar and ground cinnamon together. Then sprinkle it on top of the dough.
Starting at one end begin rolling the dough up tightly. Making sure you tuck the ends under and pinch close.
Slice the roll into ½ to one inch slices. You should be able to get 24 mini rolls. Place the rolls on a sheet of parchment paper to rest while you prepare the pecan topping.
Combine the butter, brown sugar, milk, syrup and salt into a small saucepan over medium heat. Allow the mixture to simmer for a minute while stirring constantly.
Remove from heat and stir in the chopped pecans.
Now put about a tablespoon of the mixture into each of the wells of the mini muffin pan that’s been sprayed with non-stick baking spray.
Place a mini roll into each muffin pan well on top of the pecan filling.
Place the tray of mini cinnamon rolls in a preheated 375 degree oven for about 12 to 15 minutes or until golden brown.
Remove from the oven and allow to cool for a few minutes.
Carefully remove the mini pecan cinnamon rolls from the muffin pan and place them on a serving tray inverted. You want the pecan topping to be on the top.
Notes
How to Defrost Rhodes Frozen Bread Dough:
The night before, remove the 2 loaves of bread from the freezer and place in a covered plastic container that has a little flour sprinkled on the bottom. We don’t want the dough to stick while it’s defrosting.
Place the container in the refrigerator overnight so it defrosts completely.
Note:
You most likely will have some of this mixture left over, don’t worry! It tastes great warmed up on top of pancakes of waffles.
I used a small teaspoon to help remove the rolls from the muffin pan.