1 cup sifted powdered sugar
1/3 cup whipping cream
1 cup coarsely chopped pecans
2 14- to 16-ounce loaves frozen sweet roll or white bread dough, thawed
1/2 cup packed brown sugar
1 tablespoon ground cinnamon
2 teaspoons all-purpose flour
1/4 cup butter or margarine, melted
1/2 cup semisweet chocolate pieces
1/2 cup chopped pecans
For topping: In a small bowl, stir together powdered sugar and whipping cream. Pour into an ungreased 3-quart rectangular baking dish (13x9x2-inch). Sprinkle the 1 cup coarsely chopped pecans evenly over mixture; set aside.
For filling: In a small bowl stir together brown sugar, cinnamon and flour; set aside.
On a lightly floured surface, roll each thawed loaf of dough into a 12×8-inch rectangle. (If dough becomes difficult to roll out, let it rest a few minutes.) Brush each rectangle with melted butter. Sprinkle each with the brown sugar mixture, chocolate pieces and 1/2 cup chopped pecans. Roll up each rectangle starting from a long side. Seal seams. Cut each roll crosswise into 6 pieces.
Arrange pieces, cut side down, in the prepared dish. Cover with a dry towel. Let rise in a warm place till nearly double (45 to 60 minutes). Break any surface bubbles with a greased toothpick.
Bake in a 375°F oven for 40 to 45 minutes or till sides of rolls are browned and center rolls do not appear doughy (do not underbake). If necessary, cover the top with foil for the last 15 to 20 minutes to prevent overbrowning.
Cool in pan on a wire rack for 5 minutes. Loosen edges; invert onto a serving platter.
Serve warm. Makes 12 rolls.
Note: Topping will turn to a caramel color as the rolls bake.