|1 pkg.||Bridgford Parkerhouse Style Roll Dough, thawed or Bridgford White Roll Dough, thawed|
|1 cup||brown sugar|
|6 Tbsp||heavy whipping cream|
|1 cup||chopped pecans|
Lightly grease a Bundt pan; set aside. Place butter in a medium size saucepan and place over medium heat to melt. Add brown sugar and heavy whipping cream. Bring to a boil, stirring constantly. Reduce heat, cook and stir for 2-3 minutes. Sprinkle pecans evenly on bottom of prepared pan. Pour half of the caramel mixture over pecans. Top evenly with rolls. Pour remaining caramel on top. Let the dough rise until double in size. Bake in a preheated 350° oven for 35-40 minutes or until golden brown. Remove from oven and cool for 5 minutes. Invert Bundt pan onto serving plate. Serve warm.
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