Thaw the frozen bread dough overnight. Butter the bottom of an 8” Dutch oven well. Mix the heavy whipping cream and ½ cup of brown sugar and pour into the greased Dutch oven. Place brown sugar and the cinnamon/brown sugar mix in a shallow bowl and roll each chunk of bread dough into the mix. Place the bread dough in the Dutch oven layering.  Make sure to not layer the bread dough too high as it will rise a lot in the oven. Bake for 20 minutes with 11 coals on the top and 5 coals on the bottom.

Mix all ingredients well. Pour into a well-greased Dutch oven. Bake with 8 coals underneath and 16 coals on top for about 20 minutes.

Melt shortening in the Dutch oven for a depth of about 2 inches.  Stir the flour, dry milk, baking powder, salt and water together.  Knead on floured board. Cover and let stand for 15 minutes.

Cut dough into 8 sections, then flatten or roll out to 2 inches thick. Drop pieces of dough into the hot oil to fry about 2 minutes or until done. Roll in cinnamon and sugar.

Cut each biscuit into four pieces (you can do this quickly by stacking several on top of each other, cutting through them all at once, then separating). Mix sugar and cinnamon in zip-lock bag. Add biscuit quarters and shake until all are coated well. You can do this part ahead of time if you like and have ready.

Place the coated biscuit pieces in the bottom of the Dutch oven. Melt butter in lid of Dutch oven and then pour over the biscuit quarters. Put 6-8 coals underneath Dutch oven and 14-15 on top. Bake for 30 minutes.

Lightly grease the inside of a Dutch oven. On a lightly floured surface, flatten the thawed dough slightly. Cut each loaf into 4 pieces (total of 8). Form each piece into a rope about 18" long. Brush each rope on all sides with melted butter. Stir together sugar, brown sugar, and cinnamon. Place the sugar mixture on a sheet of foil.

Roll rope in sugar mixture to coat evenly. Shape rope into a coil in the center of the Dutch oven. Roll another rope in sugar. Attach securely to end of first rope and continue coil. Continue coating ropes and attaching to form a 10-11" circle. Sprinkle any remaining sugar over coil. Sprinkle with chopped pecans.

Cover and let rise near the fire for about 45 minutes (this can be a great thing to do while the rest of the dinner is cooking). Place Dutch oven over 6-8 coals, and place 14-16 coals on lid. Bake for 30 minutes or till done. Cover with foil last 15 minutes to prevent over browning if necessary. Cool about 15 minutes.

Stir together powdered sugar, vanilla, and enough milk to make a thick glaze. Spoon the glaze over the top of the ring. Top with pecans.