1 pkg. (24 oz.) frozen yeast rolls
3/4 c. whipping cream
1 1/2 c. sugar
1/2 c. brown sugar
2 tbsp. cinnamon
1/2 c. pecans
1 stick butter (1/2 c.)

Roll frozen yeast rolls in melted butter. Roll in sugar mixture of sugar, brown sugar and cinnamon. Place in well buttered bundt pan. Let rise for about 2-3 hours. Sprinkle in pecans as you place rolls in pan.

Substitutions: Use 3 cans buttermilk biscuits for yeast rolls. Cut each biscuit into 4 pieces. Bake until golden brown.