Activate the yeast according to the directions.
Warm the cream with the butter until it reaches 120F.
Mix the cream/butter mixture with the sugars, eggs, salt, and 1 cup of each flour.
Next, beat on medium for 3-4 minutes. Once combined, slowly add in the remaining cups of flour.
Kneed the dough for 5-6 minutes. Then, place in a buttered bowl and store in the fridge for 8 hours or overnight.
The next morning, melt the butter and mix together the cinnamon and sugar. Roll into 1 inch donut holes.
Then, dip each donut hole in the melted butter then in the cinnamon and sugar mixture. Fill your bunt pan as you go. Once the bunt pan is 1/2 full, pour in 1/2 the pecan pieces.
Finish rolling the donut holes and then top with the remaining pecan pieces.
Melt the butter on medium heat. Add in the sugar and stir until it's dissolved, then add in the heavy cream. Keep stirring for 3-5 minutes until it's a caramel sauce.
Pour 1/2 the caramel sauce over the bunt pan. Bake at 350 degrees for 30-35 minutes. Then, flip the bunt pan over and release the donut hole bread. Top with the remaining caramel sauce.