Cut thawed rolls into quarters.

Add the rolls to a large gallon resealable bag.

Mix together sugar and cinnamon in a bowl. Pour into the bag.

Shake gently to mix and coat the rolls.

Add a Silpat mat to the bottom of an 8 inch cake or springform pan{or coat with non stick cooking spray}.

Arrange rolls in the pan.

Sprinkle with chopped pecans.

Cover with plastic wrap and let rise overnight in the refrigerator. They should double in size.

In the morning, remove the rolls from the fridge and discard the plastic wrap.

Preheat oven to 350 degrees.

In a small bowl mix together melted butter and brown sugar.

Drizzle all over the rolls.

Bake for 35-40 minutes until browned and cooked through.

Remove from oven and turn over to carefully invert on a plate.

Drizzle warm cream cheese frosting over the top and serve warm on a platter.