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1
Place the frozen yeast rolls in a single layer on a platter, and thaw on the counter for 30 minutes. Cut in fourths.
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2
Preheat the oven to 350 u00b0F. Spread the pecan pieces in a single layer on a baking sheet and toast for 6-8 minutes. Cool completely.
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3
Spray angel food cake pan with cooking spray.
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4
Mix together 2/3 cup of granulated sugar and 1 Tbsp of ground cinnamon.
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5
Toss with the quartered rolls in a large plastic storage bag until evenly coated.
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6
Sprinkle 1/3 of the toasted pecans on the bottom of the pan.
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7
Layer half of the quartered rolls on top of the pecans in the pan.
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8
Sprinkle the first layer of rolls with 1/3 of the remaining pecan pieces.
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9
Layer the remaining quartered rolls on top.
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10
Sprinkle any leftover cinnamon and sugar over all.
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11
Top with the last 1/3 cup of toasted pecan pieces.
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12
On the stove top, melt the brown sugar, butter and heavy cream together over medium-high heat. Bring to a boil, stirring constantly. Cook for 1 minute.
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13
Remove from the heat and stir in the vanilla.
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14
Pour evenly over the rolls in the pan. Cover with a damp cloth and allow to rise for 45 minutes.
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15
Bake at 350 u00b0F for 35-40 minutes until golden. Rest for 5-10 minutes before carefully inverting onto a platter.
