In a medium skillet, melt 2 tbsp of butter over medium heat

Stir in 1/4 cup of brown sugar until combined

Stir in the sliced bananas and 1/2 tbsp of the light rum

Cook for about 3-4 minutes, until the bananas just start to break down, stirring often

Set aside and let cool completely, about 20 minutes

Meanwhile, preheat the oven to 375F

In a small mixing bowl, whisk the cinnamon, 1/4 cup of brown sugar, and 2 tbsp of sugar

Unroll 1 can of crescent rolls onto parchment paper and separate the rectangles, pressing the seams to make 4 rectangles

Repeat with the remaining can of crescent rolls

Spread the softened butter evenly on each rectangle

Sprinkle with about 1 tbsp of the cinnamon-sugar mixture

Dollop each rectangle with the cooled banana mixture and spread to within 1/4 inch of the edges

Roll the rectangles, starting with the short end, and pinch to seal

Gently cut each dough into 6 even pieces

Grease a 24-cup mini muffin pan

Put 2 slices, cut side up, in each muffin cup

Bake until golden brown, about 14-16 minutes

Place the pan on a wire rack to allow them to cool for about 15 minutes

While they cool, place the cream, salt, and remaining 4 tbsp of butter, 1/4 cup of brown sugar, and 1/4 cup of sugar in a small saucepan over medium heat

Whisk constantly while bringing to a boil for 1 minute

Remove from the heat and whisk in the remaining 1 tbsp of rum

Gradually whisk in 1/2 cup of the powdered sugar until smooth

Whisk the remaining 1/8 cup of powdered sugar, a little at a time, until the desired consistency is reached

Drizzle the warm sticky buns with the glaze and sprinkle with chopped pecans