Preheat oven to 375°.
In a skillet, melt the 2 sticks of unsalted butter, pecans, corn syrup and vanilla. Let the mixture boil for a minute, then remove from heat.
Spoon 1 ½ tsps. of the mixture on the bottom of each of the twelve muffin cups in a muffin tin.
Split each roll in half, making sure not to separate the top from the bottom.
Pour ½ tbs. of the melted butter onto the bottom half of each roll, sprinkle with 1 tsps. sugar and a sprinkle of cinnamon, spread evenly.
Bake for 12 – 15 minutes or until golden brown.