Allow bread dough to thaw in plastic bag or wrapped in waxed paper. Let rise until dough has approximately doubled. Preheat oven to 350 degrees.
Grease sides only of 9 x 13 aluminum baking pan or two 7 x 11 x 5/8 pans.
Mix brown sugar and whipping cream together or until smooth. Spread mixture into bottom of pan. Sprinkle with 1/2 of pecans. Place dough on pastry sheet and roll or pat into rectangle approximately 12 x 14 and 1/2 inch thick. Brush dough lightly with melted butter. Combine sugar with cinnamon until well blended; spread evenly over dough to within 1 inch of edges. Chop remaining pecans and sprinkle over dough. Wrap dough tightly into roll from 14 inch side and seal. Cut roll into 12 slices about 1 inch thick and place into caramel/nut mixture in baking pan. Allow dough to rise until double in size. Bake at 350 degrees for 20 to 25 minutes. Do not over-bake as caramel will harden. Invert pan onto waxed paper. Brush any remaining caramel over top of rolls.
Yield: 12 large rolls.
