Caramel Monkey Bread

2 (1 lb.) loaves frozen bread dough

1⅓ c. packed brown sugar
½ c. butter, cubed
½ c. heavy whipping cream

¾ c. chopped walnuts
1 c. sugar
½ tsp. ground cinnamon
½ cup butter, melted

Thaw the frozen bread dough according to package directions.
For caramel, in a small saucepan, bring the brown sugar, butter and cream to a boil. Cook and stir for 3 minutes. Pour half into a greased 10-in. fluted tube or Bundt cake pan; sprinkle with half of the walnuts.
Shape the dough into approximately 40 balls (about 1-1/4-in. diameter). In a shallow bowl, combine sugar and cinnamon. Place melted butter in another bowl. Dip balls in butter, then roll in sugar mixture.
Place half of the dough balls in the tube pan; top with remaining caramel and pecans. Top with remaining balls. Cover and let rise until doubled, about 45 minutes.
Bake at 350° for 30-35 minutes or until golden brown. (Cover loosely with foil if top browns too quickly.) Cool for 10 minutes before inverting onto a serving plate. Serve warm. Yield: 1 loaf (20 servings).