2 (1 lb.) frozen white bread dough
1 1/2 c. pecan pieces
3/4 c. melted butter
3/4 c. brown sugar
1 tbsp. ground cinnamon

Thaw dough overnight in refrigerator. Grease 2 (12 cup) muffin tins. Place 1 teaspoon pecans, 1/2 teaspoon melted butter and 1/2 teaspoon sugar in bottom of each cup.

On floured surface roll each piece of dough into a 12"x6" rectangle. Brush with butter. Combine cinnamon, pecan pieces, sugar, sprinkle mixture on two rectangles. Starting from long side, roll each rectangle into a 12" long roll log. Slice crosswise into 12 rolls. Place in tins, brush with butter. Let rise 1 to 1 1/2 hours or until doubled. Preheat oven to 350 degrees. Bake 20 minutes or until golden brown. Turn immediately onto wax sheet. Spoon tin mixture on rolls.