How to Make It
Coat a 12-cup muffin pan well with cooking spray. Sprinkle 1/2 cup of the pecans evenly into muffin cups.
Place 4 tablespoons of the melted butter in a medium bowl. Cut dough into 1/2- to 3/4-inch pieces. Place pieces in bowl with butter; toss well to coat.
Stir together granulated sugar and cinnamon in a separate medium bowl. Add dough pieces; toss well to coat. Arrange half of pieces evenly in muffin pan; sprinkle remaining pecans evenly on top. Arrange remaining pieces evenly over pecans in muffin pan.
Combine brown sugar, sorghum, salt, and remaining 6 tablespoons butter in a small saucepan over medium-low. Cook, stirring occasionally, until mixture starts to bubble, about 5 minutes. Remove from heat; cool 10 minutes. Pour evenly over dough in muffin pan (about 1 tablespoon each). Cover loosely with plastic wrap. Chill 8 hours or up to overnight.
Remove pan from refrigerator, and uncover. Let stand at room temperature 20 minutes. Preheat oven to 350°F.
Place pan on a rimmed baking sheet to catch any drips. Bake in preheated oven until dough is puffed and cooked through, about 20 minutes. Remove pan from oven; let stand 5 minutes. Line a baking sheet with aluminum foil or parchment paper. Carefully invert muffins onto prepared baking sheet; transfer to a platter. Spoon any remaining syrup mixture from muffin pan over muffins. Serve warm.