Melt the butter in your small saucepan slowly. Add the brown sugar and honey to it. Stir the mixture until it is very smooth.

Place a spoonful of glaze into each muffin cup. Drop a few pecan halves into the glaze. These will become the top of the buns.

Thaw your puff pastry on a floured surface. Spread some soft butter over the entire sheet. Sprinkle cinnamon and sugar over the butter layer.

Roll the pastry into a tight log shape. Cut the log into twelve even circular pieces. Place one piece into each muffin tin cup.

Bake the buns for about thirty minutes total. The pastry should look golden and very puffy. Let them cool for only five minutes.

Invert the muffin tin onto a parchment sheet. The sticky glaze will drip over the buns. Serve them while they are still warm.