Creamy Cinnamon Rolls

Source: Eagle Brand Sweetened Condensed Milk

2 (1 pound) loaves frozen bread dough, thawed
2/3 cup (1/2 of a 14 ounce can) Eagle Brand Sweetened
    Condensed Milk (NOT evaporated milk), divided use
1 cup chopped pecans
2 teaspoons ground cinnamon
1 cup sifted confectioners' sugar
1/2 teaspoon vanilla extract
Chopped pecans, optional

On a lightly floured surface, roll each of the bread dough loaves to a 12 x 9-inch rectangle. Spread 1/3 cup Eagle Brand over dough rectangles. Sprinkle with 1 cup pecans and cinnamon. Roll up jelly-roll style starting from a short side cut. Cut each into 6 slices.

Generously grease 13 x 9-inch baking pan. Place rolls, cut sides down, in pan. Cover loosely with greased wax paper and then with plastic wrap. Chill overnight. Cover and chill remaining 1/3 cup Eagle Brand.

To bake, let pan of rolls stand at room temperature for 30 minutes.

Heat oven to 350 degrees F. Bake 30 to 35 minutes or until golden brown. Cool in pan 5 minutes; loosen edges and remove rolls from pan.

Meanwhile for frosting, in small bowl, combine confectioners' sugar, remaining 1/3 cup Eagle Brand and vanilla extract. Drizzle frosting on warm rolls. Sprinkle with additional chopped pecans if desired.

TIP: Use remaining Eagle Brand as dip for fruit; add a few spoonfuls to coffee or pour into storage container and store tightly covered in refrigerator for up to 1 week.

Makes 12 rolls.