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1
Preheat the oven to 375 degrees F.
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2
For the topping: In a pan, melt the butter and add the pecans, corn syrup and vanilla.
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3
Let the mixture bubble up for a minute, then remove from the heat.
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4
Spoon 1 teaspoon of the mixture into each cup of three 24-hole mini-muffin tins.
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5
For the rolls: Roll out each piece of dough into a rectangle 6 inches wide and 24 inches long (should roll out very thin!).
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6
Pour a third of the melted butter on each piece, then sprinkle a third of the sugar and a third of the cinnamon evenly over each surface.
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7
Starting at the far end of 1 piece, roll the dough into a long roll, rolling toward you.
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8
You'll end up with a 24-inch-long roll of dough.
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9
With a sharp knife, cut into very thin slices, about 1/4 inch thick.
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10
Repeat with the remaining pieces of dough.
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11
Lay the sliced rolls into the muffin tins on top of the pecan mixture, tucking the tails under and patting them firmly on top of the topping.
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12
Bake until golden brown, 12 to 13 minutes.
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13
Turn out the rolls from the pans immediately.
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14
Invert carefully, so that the rolls turn out and the pecans stay stuck to the bottoms (which are now the tops!).
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15
If a little of the pecans stick in the tins, just dig them out with a spoon and reapply them to the rolls.
