Remove dough from freezer. Let rest at room temperature until just thawed dough should still feel cold to the touch. If balls are larger than 1 ounce, cut in half using scissors.
Meanwhile, make the glaze: Preheat oven to 350. Spread pecans on a baking sheet or in a shallow pan. Bake, stirring once or twice, until lightly browned and fragrant, 7 to 10 minutes. Let cool slightly, then chop coarsely. Set aside.
In a medium saucepan, combine brown sugar, butter, corn syrup and cinnamon. Cook over medium heat, stirring, until mixture is smooth and bubbles begin to appear around edges of pan. Remove from heat; stir in vanilla.
Butter a 10-inch bundt pan (non-stick is best). Drizzle ⅓ cup of glaze in the bottom of the pan; top with ⅓ of the chopped nuts. Scatter ⅓ of the dough balls in a single layer on top of the nuts. Drizzle with ⅓ cup of glaze; top with half of the remaining nuts. Scatter half of the remaining dough balls over the nuts. Drizzle with ⅓ cup of glaze; top with the remaining nuts. Scatter the remaining dough balls over the nuts. Drizzle any leftover glaze over the top.
Let rise, uncovered, until dough is not quite doubled, 1-3 hours. (You can also cover pan with a buttered piece of plastic wrap and let rise overnight in the refrigerator. In the morning, remove from the refrigerator and proceed with baking.)
Preheat oven to 350. Place a foil-covered baking sheet on a rack just beneath the sticky bundt to catch any glaze that might bubble up and drip. Bake until bundt is puffed and golden and glaze is hot and bubbly, 30-35 minutes. Let cool in pan 5 minutes. Invert onto a large, heatproof serving platter; wait a few seconds, then carefully lift off the hot pan hot glaze will drip down over the bundt! Serve warm.
Yields 10 servings
*You can also bake this in a 9x13 pan. Just do two layers of rolls instead of 3. Use ½ the glaze and nuts on the bottom of the pan, and the remaining ½ of glaze and nuts between the two layers of dough balls. Bake 25-30 minutes.