Pre heat oven to 400 degrees. Line a rimmed baking sheet with parchment paper. Place a 12 cup muffin pan on top of the paper.

In a small bowl, combine 1 stick of butter and 2 TBSP of brown sugar until smooth. With a small scoop, place one heaping teaspoon of sweetened butter into each muffin tin. Top with 1/2 cup coarsely chopped pecans. Place in freezer while preparing puff pastry. .

On a lightly floured surface, unroll puff pastry. Lightly brush 1/2 TBSP of melted butter onto each sheet of pastry. Taking care to note measurements: Leave a one inch edge and lightly sprinkle 2 TBSP of brown sugar onto EACH sheet of pastry. Follow with 1/2 tsp of cinnamon of each sheet. Next add 1/2 cup of golden raisins and then 1/4 cup of the finely chopped pecans.

Roll up dough, rolling away from you into a tight log. With a serrated knife, trim the ends off the log. Slice in the center and then each half into into thirds creating 6 buns. Lightly sprinkle with a pinch of smoked sea salt.

Remove muffin pan with butter from freezer and place buns cut side up (see photos) into muffin pan. Pop back into the freezer for five minutes to chill the dough.

Bake buns at 400 degrees for 30 minutes or until the dough is golden brown and crisp. Do not burn the pecans.

Let rest for 3-5 minutes and then using a thick towel or oven mitts, invert the muffin pan onto the parchment lined rimmed baking sheet and pop out the buns. Serve immediately.