As with all Ina Garten recipe, butter figures prominently. I didn't follow any of the recommendations for amounts. Because the *base* for this recipe is puff pastry, which by itself is quite fatty enough, I just used the *idea* of her recipe, and adapted accordingly as I went along, using far less butter.
These rolls were superb! I was particularly happy that the butter melded with the dough to create a more traditional feeling dough, rather than a shattery-flakey roll that disentigrates when you bite it. These held together nicely. It would be very easy to make these rolls, cut, and freeze the cut rounds for baking off on rushed mornings.
Butter and brown sugar is combined to make a loose slurry.
A dollop of the sugar butter is placed in the well of a cupcake tin. I only used six wells, because I only used one square sheet of pastry from Trader Joe's. Pecans are sprinkled over the dollops of sugar butter, and the pan is then set aside.One sheet of puff pastry is spread thinly with melted butter, onto which cinnamon and sugar are sprinkled. I also added a bit more brown sugar, as well as more pecans.
Place one roll on each dollop of sugar butter, in the cupcake pan. Bake for 30 minutes until the roll are well browned and caramelized.