You could also just crowd these together on a baking sheet.
A family recipe provided by Jennifer Kiel of Washington, DC, from her mother-in-law’s collection, started in Kent, Ohio.
Glazed Pecan Rolls
3 Tbsp. butter
1/2 cup brown sugar (firmly packed)
1/2 sweet roll dough
Cream butter and sugar together until well blended. Sprinkle enough of this mixture in about 15 muffin pans to cover the bottom generously. Place 2 or 3 pecan halves in each. Roll 1/2 sweet roll dough on a lightly floured board to about 1/4 inch thickness. Brush with melted butter and sprinkle with brown sugar. Roll up like a jelly roll. Cut in slices one inch wide. Place cut side down in muffin cups. Bake as directed above. [Reproduced below.]
2 cakes yeast
1/4 c. lukewarm water
1 c. milk
1/4 c. shortening
1/4 c. sugar
1 tsp. salt
1 tsp. grated lemon rind (optional)
2 eggs, beaten
5 c. all-purpose flour (about)
Crumble yeast in lukewarm water. (If dry yeast is used, the water should be a little warmer.) Scald milk. Place shortening, sugar, lemon rind in a bowl. Add milk and cool to lukewarm. Blend in beaten eggs and softened yeast. Sift flour and measure. Reserve 1/2 cup for the board. Add 2 cups to the yeast mixture and mix thoroughly. Add remaining flour to make a soft dough.
Turn out the dough on a lightly floured board or canvas and knead until smooth and satiny. (About 10 minutes.) Round into a smooth ball; placed in a lightly greased bowl. Grease surface lightly. Cover with a towel and set in a warm place free from drafts. (About 1 1/2 hours.) Punch down. Shape into rolls or coffee cake. Let rise until double in bulk (about 45 minutes). Bake at 375 degrees 25 minutes for rolls and 30 minutes for coffee cake.