Pecan Carmel Rolls

2 loaves frozen white bread dough
1 cups pecan halves
2 cups brown sugar
1/2 cups whipping cream
1/2 cups 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 carmel/nut mixture in baking pan. Allow dough
to rise until double in size.

Bake at 350 degrees for 20 to 25 minutes. Do not overbake as carmel will
harden. Invert pan onto waxed paper. Brush any remaining carmel over top of rolls.

Makes: 12 large rolls