Spray a bundt pan with nonstick cooking spray and set aside.
Evenly distribute the chopped pecans in the bottom of the bundt pan.
Melt ½ cup butter (1 stick) in a pan or the microwave.
Combine granulated sugar and cinnamon in a bowl.
Dip a frozen dough ball in the melted butter and then in the cinnamon and sugar mixture, making sure it’s evenly coated.
Put the coated dough ball in the bottom of the greased bundt pan. Repeat until the bottom of the pan is covered in a single layer of coated rolls.
Sprinkle with more cinnamon and sugar if desired. Repeat the previous steps with the remaining dough balls.
Cover the bundt pan with plastic wrap or a clean kitchen towel. Allow the rolls to rise in a warm place until they have doubled in size. This could take two to four hours.
Preheat the oven to 350 degrees Fahrenheit.
When the rolls have risen, top with additional cinnamon and sugar if desired.
Melt the remaining ¼ cup (half stick) of butter in a pan or microwave and combine with brown sugar and vanilla.
Pour the butter and brown sugar mixture evenly over the bread.
Bake for about 35 minutes on the middle rack of the oven. I recommend placing a baking pan on the rack below the bundt pan to catch any overflow.
Let cool for 5-10 minutes. Place a large plate over the the top of the bundt pan, carefully turn it over and lift the pan off the bread. Allow to cool slightly on a cooling rack.