2 loaves frozen bread dough (white)
1 c. pecan halves
2 c. brown sugar
1/2 c. whipping cream
1/2 c. sugar
2 tbsp. cinnamon
Melted butter for brushing

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.