Creamy Cinnamon Rolls

Lightly flour a work surface. Roll out each thawed bread dough loaf into a 9x12-inch rectangle.

Spread 1/6th cup of the sweetened condensed milk over each dough rectangle. Toss the pecans with the cinnamon. Sprinkle 1/2 cup of the pecan mixture over each layer of sweetened condensed milk.

Roll up each rectangle jelly-roll style, starting from the short side. Cut each into 6 slices.

Heavily grease a 9x13-inch baking dish. Place the rolls cut-side down in the pan. Cover the pan loosely with greased waxed paper followed by plastic wrap. Place in the refrigerator and chill overnight. Transfer the remaining sweetened condensed milk to a covered container and refrigerate it until ready to make the icing.

When ready to bake the rolls, preheat the oven to 350 degrees F. Remove the rolls from the refrigerator and let stand at room temperature for 30 minutes.

Remove the waxed paper and plastic wrap from the rolls and place the rolls in the oven. Bake at 350 degrees F for 30-35 minutes or until they are lightly golden brown.

Remove the pan from the oven and let the cinnamon rolls cool for 5 minutes in the pan. Gently loosen the edges of the rolls from the pan but leave them in the pan.

Stir together the powdered sugar, remaining sweetened condensed milk, and vanilla in a bowl. Drizzle the cinnamon rolls with the icing. Sprinkle with chopped pecans, if desired. Store the creamy cinnamon rolls in an airtight container.