1 pkg. Parker House frozen rolls (20 to 24 in pkg.)
1/2 c. chopped pecans (I use more)
3/4 c. white sugar
3/4 c. brown sugar
1 1/2 sticks butter
2 tsp. cinnamon
1/2 c. whipping cream

Butter bundt pan. Place nuts in bottom. In sauce pan, mix sugars, butter, and cinnamon over low heat until it is a creamy liquid. Dip rolls in sauce. Place rolls in pan in single layer, then rotate rolls in another layer if needed. Pour rest of sauce over rolls. Cover with wet towel and let rise overnight or 4 to 5 hours.

After rising, pour 1/2 cup whipping cream (less if it will spill over pan) over rolls. Bake at 350 degrees for 40 minutes. Take out of oven and let stand 10 minutes. Turn onto plate and serve.