*CREAMY CINNAMON ROLLS*

(RECIPE POSTED BY ALISA GUYNN)

Preparation Time: 20 minutes
Chill Time: Overnight
Bake Time: 30 to 35 minutes
Cool Time: 5 minutes 
Makes 12 rolls 

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.

2 (1-pound) loaves frozen bread dough, thawed
2/3 cup (one-half 14-ounce can) Eagle® Brand Sweetened Condensed Milk (NOT Evaporated milk), divided use
1 cup chopped pecans
2 tsp. ground cinnamon
1 cup sifted powdered sugar
1/2 tsp. 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 waxed 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.
Preheat oven to 350¡.
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 powdered sugar, remaining 1/3 cup Eagle Brand and vanilla.
Drizzle frosting on warm rolls.
Sprinkle with additional chopped pecans if desired.