Creamy Cinnamon Rolls

On a lightly floured surface, roll each of the bread dough loaves to a 12 x 9 inch rectangle. Spread 1/3 c. Eagle Brand over dough rectangles. Sprinkle with 1 c. 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 side down, in pan. Cover loosely with greased waxed paper and then with plastic wrap. Chill overnight. Cover and chill remaining 1/2 c. 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 c. Eagle Brand and vanilla. Drizzle frosting on warm rolls. Sprinkle with additional chopped pecans, if desired.