1
: On a lightly floured surface roll each of the bread dough loaves to a 12x9" (30x23 cm) rectangle. Spread 1/3 cup (75 mL) Eagle Brand over dough rectangles. Sprinkle with pecans and cinnamon. Roll up jellyroll style starting from a short side. Cut each into 6 slices.
2
: Generously grease a 13x9" (3 L) baking pan. Place rolls, cut sides down, in pan. Cover loosely with greased parchment or waxed paper and then with plastic wrap.
3
: Cover and chill remaining 1/3 cup (75 mL) Eagle Brand.
4
: Let pan of rolls stand at room temperature for 30 minutes. Bake in preheated 350°F (180°C) oven 30 to 35 minutes or until golden brown. Cool in pan 5 minutes; loosen edges and remove rolls from pan.
5
: Meanwhile for frosting, in small bowl, combine icing sugar, remaining 1/3 cup (75 mL) Eagle Brand and vanilla. Drizzle frosting over warm rolls. Sprinkle with additional chopped pecans if desired.