Step 1

Preheat oven to 375 degrees then spray a mini muffin tin well with nonstick spray. Add butter, brown sugar, and pecans to a small bowl then stir to combine. Scoop a heaping teaspoon of the mixture into 16 mini muffin tin cups.

Step 2

Unroll seamless dough sheet on a clean surface then lightly roll into a 1/4" thick rectangle (shouldn't have to roll very much.) Spread pumpkin butter over entire sheet, leaving a small amount of dough clear at the top and bottom edges. Roll the dough from the long side down then slice into 16 slices with a serrated knife. Place each slice into a mini muffin tin cup on top of the butter/sugar/pecan mixture.

Step 3

Place mini muffin tin on top of a foil-lined baking sheet then bake for 8-9 minutes or until golden brown on top. Let cool for 2 minutes then place a serving platter on top of the muffin tin and invert. Serve immediately.