Preheat oven to 350 degrees F. Spray a 12 cup bundt cake pan with no stick cooking spray.

Pour orange juice concentrate into the bottom of pan. Arrange cranberries evenly over the juice. Sprinkle pecans over the cranberries.

Open both cans of the rolls and separate; set the icings aside. On a cutting board, cut each roll into 4 pieces and place in a large mixing bowl. Alternate the kinds of rolls. Pour the butter over the rolls. Sprinkle with the cinnamon-sugar mixture. Using a large wooden spoon, fold the rolls into the butter and cinnamon mixture until all rolls are coated. Pour rolls into the cake pan and arrange evenly.

Bake for 25 to 30 minutes, until the rolls are no longer doughy in the center. Remove from the oven and cool 5 minutes. Carefully invert onto a heatproof serving platter, remove pan and scrape any remaining topping onto the rolls.

Allow to cool 5 minutes then stir the white icing and drizzle half of it over the rolls. Let monkey bread stand for 5 minutes and then stir the orange icing and drizzle half over the rolls. You may use more icing or only one if desired.