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1
Spray 10-inch angel food (tube) cake pan with cooking spray. In small bowl, stir together granulated sugar and 3 teaspoons of the cinnamon. Dip each roll in melted butter, then coat with cinnamon-sugar. Arrange rolls in cake pan; sprinkle with pecans. Cover; refrigerate at least 8 hours but no longer than 18 hours.
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2
Heat oven to 325°F. Line cookie sheet with foil. In chilled medium bowl, beat whipping cream with electric mixer on high speed until soft peaks form. Stir in brown sugar and remaining 1 teaspoon cinnamon. Uncover rolls; pour whipped cream mixture over top. Place pan on cookie sheet.
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3
Bake 1 hour or until golden brown. Cool 10 minutes. Place heatproof serving plate upside down over pan; turn plate and pan over. Remove pan; drizzle bread with any remaining glaze in pan.
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