1 lb. loaf frozen bread dough, thawed
1 c. dark brown sugar, firmly packed
12 tbsp. (1 1/2 sticks) butter, softened
2 tbsp. water
1 c. chopped pecans
1/4 c. granulated sugar
1 tsp. cinnamon

1. Thaw bread. Combine brown sugar, 8 tablespoons of butter and water to saucepan and bring to boil over low heat. Simmer, stirring occasionally for 10 minutes. Pour mixture into 9 x 13 inch baking dish. Then sprinkle with chopped nuts.

2. Combine remaining butter with sugar and cinnamon and set aside. Roll thawed dough with a floured rolling pin into a 9 x 13 inch rectangle and spread butter mixture. Roll it tightly lengthwise and slice into 12 oven slices. Arrange slices in pan on top of nut-brown sugar mixture. Cover pan with clean towel. Allow rolls to rise for 40-60 minutes or until doubled in size.

3. Heat oven to 350 degrees. Bake rolls for 30 minutes or until golden brown.

4. Allow to sit for 5 minutes, then flip over pan onto serving platter, scraping the caramel from pan to top of rolls.