1. Generously grease a 9×13 inch baking dish and line it with parchment paper or foil.
2. In a small bowl, stir together powdered sugar and whipping cream and pour evenly into the prepared dish, covering the entire bottom.
3. Sprinkle pecans evenly over whipping cream mixture.
4. In another small bowl, stir together the brown sugar and cinnamon. Set aside.
5. On a lightly floured surface, roll each loaf of dough into an 8×12 inch rectangle. {This took some work for me, so feel free to stop occasionally to let the dough relax.}
6. Brush each rectangle with half of the melted butter and sprinkle each one with half of the brown sugar mixture as well.
7. Roll the dough up tightly, making a long, skinny spiral; Press seams to seal.
8. Cut each spiral into 8 slices and place each slice, with the cut side down, on top of the pecan/whipping cream mixture in the pan.
9. Cover and let rise in a warm place until nearly double. {About 1 hour.}
10. Preheat the oven to 350ºF and break any surface bubbles with a toothpick.
11. Bake for 25-35 minutes or until rolls are golden brown. {I suggest covering the rolls with foil for the last 10 minutes or so, to keep the middle cooking without overbrowning the outside.}
12. Let cool on a wire rack for 5 minutes.
13. Loosen the edges and carefully invert rolls onto a serving platter. Remove parchment or foil.
14. Spoon any remaining nut mixture over rolls and serve warm.

*To make the night before, prepare as directed through step 8. Then

1. Cover with wax paper and then plastic wrap. {Prevents sticking after rising.}
2. Chill for at least 2 hours or up to 24 hours.
3. Let rolls stand, covered, at room temperature for 1 hour.
4. Then continue on in step 10.