1 pkg. frozen dough for 24 Parker House rolls
1 c. sugar
1 1/2 tbsp. cinnamon
1 stick butter, melted
3/4 c. chopped pecans

Let roll dough thaw until soft. Grease a Bundt pan or tube pan well. Combine sugar and cinnamon in small bowl; set aside.

Cut each roll in half and roll pieces into ball shape. Dip dough balls into melted butter and then roll in sugar/cinnamon mix. Arrange in Bundt pan, sprinkling with pecans between layers. Cover with towel and allow to rise until more than double in bulk (follow package directions for length of time.) Bake at 350 degrees about 45 minutes. Loosen sides with knife and turn onto plate. This is a good finger food for informal parties and breakfasts.