The night before baking, place the frozen rolls on a cutting board to thaw at room temperature for 60 to 90 minutes. Cover with plastic wrap or a dish towel. Do not let rise. When thawed, but each roll in half.

Coat a half-size 6-cup bundt pan with nonstick cooking spray.

In a shallow bowl, stir together the brown sugar, cinnamon, and pecans. In a second small bowl, melt the butter in the microwave, for about 30 seconds on high. Dip the roll halves in the butter and then roll them in the brown sugar mixture until coat4ed. Place the rolls in the prepared Bundt pan, staggering the dough balls to build layers. Cover the Bundt pan with plastic wrap or aluminum foil and leave on the counter to rise overnight.

In the morning, pour 1 cup of water into the pressure cooking pot and place a trivet in the bottom. Carefully center the filled pan in the pressure cooker by dropping it in with a sling of aluminum foil folded into a strip 26 inches long and 4 inches wide. Lock the lid in place and turn the pressure release valve to the sealed position. Select High Pressure and 25 minutes cook time.

When the cook time ends, turn off the pressure cooker. Let the pressure release naturally for 5 minutes and finish with a quick pressure release. When the valve drops, carefully remove the lid.

With the sling, transfer the pan to a wire rack. Invert the bread onto a serving plate.

In a small bowl, whisk the powdered sugar and 1 teaspoon of milk until smooth, adding more milk as needed. Drizzle the glaze over the top and sides of the bread. Serve warm or at room temperature.