These whole-grain cinnamon rolls rely on baking powder to rise rather than yeast, which means no waiting around for the dough to do its magic. Almond flour, lemon zest, and chopped pecans add interest and flavor. A swipe of tangy confectioners' sugar glaze makes a pretty finish.
Preheat oven to 375 degrees F. Grease 9 cups of a standard muffin tin.
Put all the ingredients for the dough except the buttermilk into the bowl of stand-up mixer with the paddle attachment. Run the mixer until the batter forms a coarse meal. If a few bigger lumps of butter remain, press them between your thumb and fingers and mix again. (Note: If you don't have this type of mixer, you can pulse the butter with the dry ingredients in a food processor, transfer to a bowl, and stir in the buttermilk by hand).
With the mixer running, slowly pour in the buttermilk and mix just until the dough comes together. Transfer to a lightly floured work surface and knead it a time or two to incorporate any remaining bits of flour. Leave the dough to rest for 10 minutes.
On a floured work surface, pat the dough (or use a rolling pin) into a 10x13-inch rectangle. Brush the surface of the dough with the tablespoon of melted butter. In a small bowl, stir together the brown sugar and cinnamon and scatter over the dough followed by the pecans. Roll the dough up into a cylinder along the longer edge, tucking the brown sugar and pecans inside as you go. Use a sharp or serrated edge knife to cut into 9 rounds. Transfer to 9 muffin cups.
While the rolls cool for few minutes, make the glaze. In a small bowl blend the butter, confectioners’ sugar, and lemon juice with a fork. Spread over the top of the cinnamon rolls. Enjoy while still warm.