Place frozen dinner rolls on a microwave safe plate and microwave on defrost for about 2 minutes (or until dough is no longer frozen, but not cooked).

Meanwhile: melt butter in medium bowl and prepare cinnamon sugar. To prepare cinnamon sugar, combine brown sugar, 1/2 cup chopped pecans, cinnamon, cornstarch and salt in a 1-gallon resealable plastic bag. Seal and shake to combine. Set aside.

Add two tablespoons of melted butter to the bottom of a 1.75-quart casserole dish (an 8"x8" pan works too), brush butter up the sides or swirl dish to make sure the bottom and sides are buttered. Set aside.

Using clean kitchen shears, cut dinner rolls into 1/4's. Place a handful of the cut rolls into the butter. Toss to coat. Remove from butter and toss in cinnamon sugar mixture. I do about half of the rolls into the cinnamon sugar mixture then I toss to coat well.

Place half of the coated cinnamon bites into the casserole dish in an even layer. Sprinkle them with 1/4 cup of the remaining pecans. Repeat to make 2 even layers. Pour the remaining cinnamon sugar into the bowl with the remaining butter. Mix to combine. Pour over top of pull apart bread. Sprinkle with the remaining 1/4 cup pecans. Cover with plastic wrap and let rise until doubled, about 30 minutes.

Meanwhile: Preheat oven to 350°F.

Remove plastic wrap and bake 30-35 minutes or until the pull-aparts are no longer doughy. If the top starts to brown before the center is cooked, tent loosely with aluminum foil.

Meanwhile, prepare the cream cheese frosting. In a tall bowl beat cream cheese and butter with an electric mixer until smooth and creamy. Add powdered sugar and continue to mix until incorporated. Add creamer and salt. Mix until light and fluffy.

Drizzle frosting over the entire batch of pull apart bread or serve on the side.

Enjoy!