The sticky part
3/4 c unsalted butter, at room temperature
1/3 cup light brown sugar, lightly packed
1/2 cup pecans, chopped in very large pieces

The filling
2/3 cup light brown sugar, lightly packed
3 teaspoons ground cinnamon
1 cup raisins

1 package (2-sheets) frozen puff pastry, defrosted
2 tablespoons unsalted butter, melted and cooled

Preheat the oven to 400 degrees F. Place a 12-cup standard muffin tin on a sheet pan lined with tin foil to catch any overflow.

Make the Sticky part: Combine butter and brown sugar, mix well, stir in the pecans. Divide the mixture evenly among the 12 muffin cups.

Make the filling: Mix the light brown sugar, cinnamon and raisins in a small bowl.

Assemble the rolls: Unfold 1 sheet of puff pastry on a lightly floured surface with the folds going left to right. Brush the whole sheet with the melted butter. Leaving a 1-inch border on the left and right edges of the puff pastry, sprinkle the first sheet with half the filling mixture. Starting with the end nearest you, roll the pastry up snugly like a jelly roll around the filling, finishing the roll with the seam side down. Trim the ends of the roll about 1 inch and discard. Slice the roll in 6 equal pieces, each about 1 1/2 inches wide. Place each piece, spiral side up, in 6 of the muffin cups. Repeat with the second sheet of puff pastry to make 12 sticky buns.

Bake for 20-25 minutes, until the sticky buns are golden on top and firm to the touch. Invert the buns onto parchment paper (ease the filling and pecans out onto the buns with a spoon) and cool completely.