Make Danish mix according to manufacturer’s directions, using the recipe for sweet dough on the bag. Roll dough to 18 inches wide and desired length (variable depending on amount of dough) and spread liberally with cinnamon smear. Roll up dough and cut into 1-inch thick rounds.
Using a pan with 4-inch-wide, 2 inch deep cavities, spray liberally with pan spray. Sprinkle in enough pecans to cover the bottom of each cavity. Using a black handled #30 scoop, scoop in stick bun smear, then place prepared cinnamon roll on top. Retard overnight. Bring to room temperature, then proof for 20 minutes. Bake at 350F until golden brown and baked through (any question, use a thermometer- the internal temperature needs to be at least 200F). Let cool for 10 minutes