I decided to make 24 mini rolls, rather than 12 standard. Good idea in theory, but it ended up not being so swift in practice. I overfilled the muffin tins with the brown sugar & butter mixture, and in the course of baking, their cups raneth over, and burning sugar became smoke and filled my kitchen, causing the smoke detectors to go off. Whoops! Well, at least I know they work, seeing how I was in Morocco when the time changed, and didn't install new batteries. Needless to say, the cats did NOT like all the noise, and I still have a couple windows open and ceiling fans going, an hour and some later. At least it's a warm February night....
So if you're inclined to bake, take a look at the recipe. Here's what I did differently. Walnuts instead of pecans and instead of raisins. Added a about 2 tablespoons of mini chocolate chips to the filling. And if I had to do it all over again, I'd use about half to two-thirds of the initial butter & brown sugar that you put in the bottom of the muffin tins (at least for the minis). These baked in about 18 minutes. After the smoke, I turned the oven off and let them sit in there for about 5 minutes.
Yummy! Very nice and sugary/glazed on the outer part, and still very squishy in the middle. Can't really go wrong with a little chocolate. I would put them on a tray before putting them in the oven. Fortunately, I have an oven liner on the bottom rack of my oven, which should make this cleanup process much easier. I would make these again! No yeast, no dough rising. Almost no fuss, no muss!
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