Orange Glaze: In small bowl, combine 1 tablespoon orange juice and 1/2 to 3/4 cup confectioners’ sugar. Mix until smooth.
HEAT oven to 375°F. Prepare dough as package directs. In small saucepan, melt butter and brown sugar over medium heat; bring to boil, stirring occasionally. Boil 1 minute. Remove from heat.
MIST bottom and sides of 12 large muffin cups with no-stick cooking spray. Sprinkle pecans into each cup and spoon equal amounts of caramel over pecans.
PUNCH dough down gently and roll into a 14X9-inch rectangle. Turn the 14-inch side to face the edge of the counter. Spread dough with an even layer of mincemeat.
ROLL up dough into a tight cylinder starting with long edge. Place seam side down and pinch to seal. Slice dough into 12 slices and place into prepared muffin cups.
COVER with plastic wrap and allow rolls to rise for 25 to 30 minutes or until the rolls double in size.
BAKE rolls 30 to 35 minutes or until golden brown. Remove from oven and let sit for 5 minutes. To release rolls, place sheet pan on top of rolls and invert pan. Allow rolls to sit an additional 5 to 10 minutes. Drizzle with orange glaze, if desired. Serve warm. Store leftovers covered.