Thaw yeast roll dough according to package directions; cut the rolls in half. Stir together sugars, cinnamon, and ginger in a small bowl. Coat 2 (6-cavity) mini fluted tube cake pans with cooking spray. Sprinkle 1 tablespoon pecans in the bottom of each cavity.

Prepare the Caramel Topping (makes about 1 cup): Bring 3/4 cup packed light brown sugar, 6 tablespoons salted butter, and 1/4 cup heavy cream to a boil in a small saucepan over medium, stirring constantly; boil, stirring constantly, 1 minute. Remove from heat, and stir in 1 teaspoon vanilla extract. Stir constantly 3 minutes. Set aside for immediate use.

Coat each dough roll half in melted butter; dredge in sugar mixture. Place 4 coated roll halves on pecans in each cavity, and top each with 1 teaspoon of the remaining sugar mixture. Drizzle with any remaining melted butter. (Discard any leftover sugar mixture.) Sprinkle remaining 1/2 cup pecans over the loaves. Spoon Caramel Topping over loaves.

Cover each pan with plastic wrap, and let rise until doubled in size, about 1 hour.

Preheat oven to 325°F. Bake until golden brown and done, 20 to 25 minutes. Let stand in pans on a wire rack 5 minutes. Invert the loaves onto a platter, and spoon any remaining topping from pans onto loaves. Serve warm.