Preheat oven to 425 degrees. Butter 12 muffin cups; set aside. To make the pastry dough, combine the flour, baking powder, sugar, and salt in a large bowl. Stir in enough cream to make a soft dough. Turn the dough out onto a lightly floured work surface and knead gently about 15 times until the dough comes together into a cohesive mass. Roll the dough out into an 18 x 12-inch rectangle. Spread the dough with the filling butter. In a small bowl, combine the brown sugar, chopped pecans, and cinnamon; reserve ¼ cup for topping. Scatter the filling ingredients evenly over the buttered dough. Beginning on the long side nearest you, roll up tightly, like a jelly roll. Pinch the seam to seal. Place the dough roll so that it’s seam side down and cut it into 24 slices, each about ¾ inch wide. Stand 2 slices, side by side, and on the edge, in each muffin cup. Gently spread the slices apart so that they form a “v” space in the center. Spoon 1 teaspoon of the reserved brown-sugar mixture in the center of each roll. Top each with a pecan half, pressing it lightly into the roll.
Bake in preheated oven for 15 to 20 minutes, or until the rolls are golden brown.