From the Publick House Historic Inn & Country Lodge, Sturbridge, MA
Combine scalded milk, sugar, butter, and salt; let cool. Soften yeast in lukewarm water and add to the milk mixture, then pour into a mixing bowl. Beat in eggs and gradually add flour. Turn dough out onto a lightly floured surface and knead until smooth but not sticky. Place dough in a buttered bowl, brush with melted butter and cover with a towel. Let rise in a warm place 2 hours, or until it has doubled in bulk. Mix together sugar and cinnamon and set aside.
Prepare Sweet Roll Butter by combining all ingredients and stirring until combined.
Preheat oven to 350 degrees. To prepare pans, place 1 teaspoon of chopped pecans into greased muffin tins and top with 1 teaspoon of Sweet Roll Butter.
Punch down dough and divide in half. Roll out dough with a rolling pin into an 18x4-inch rectangle. Sprinkle generously with the sugar-cinnamon mixture. Roll up tightly from the long side and cut into 12 1-½-inch slices. Place sliced rolls into prepared muffin tins. Let rolls rise until they are almost double in size. Bake 20 to 25 minutes. Remove from oven and let sit 5 minutes. Carefully invert onto a tray large enough to hold all rolls.