1 1/4 c. sifted powdered sugar
1/2 c. whipping cream (liquid)
1 c. chopped walnuts or pecans
2 (14-16 oz.) loaves frozen white bread dough, thawed
3 tbsp. melted butter
1/2 c. packed brown sugar
1 tbsp. cinnamon

TOPPING: In small bowl, stir together powdered sugar and whipping cream. Divide evenly between 2 (9" x 1 1/2") round baking pans. Sprinkle nuts evenly over sugar mixture.

On a lightly floured surface roll and stretch each loaf of dough into a 12"x8" rectangle. Brush with melted butter.

In small bowl stir together brown sugar and cinnamon. Sprinkle over dough. Roll up rectangles, jelly roll style, starting from a long side. Pinch to seal. Cut each into 10 to 12 slices. Place rolls cut side down atop sugar mixture. Cover with oiled waxed paper, then with plastic wrap. Refrigerate 2 to 24 hours. Let chill rolls stand, covered, 20 minutes at room temperature.

Bake rolls uncovered 20 to 25 minutes at 375 degrees. Cover rolls with foil last 5 to 10 minutes to prevent over browning. Cool in pans 5 minutes on wire rack. Invert onto a serving platter. Serve warm.