Recipe: Creamy Cinnamon Rolls (using frozen bread dough)

Creamy Cinnamon Rolls

2 loaves (1 pound each) frozen bread dough, thawed
2/3 cup Eagle Brand Sweetened Condensed Milk, divided use
1 cup chopped pecans
2 tsp ground cinnamon
1 cup sifted powdered sugar
1/2 tsp vanilla extract
chopped pecans (optional)

Preheat oven to 350 degrees F. Generously grease 13x9-inch baking pan.

On a lightly floured surface roll each of the bread dough loaves to a 12x9-inch rectangle.

Spread 1/3 cup of the condensed milk 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. Place rolls, cut sides down, in prepared pan.

Cover loosely with greased waxed paper and then with plastic wrap. Chill overnight. Cover and chill remaining 1/3 cup condensed milk.

WHEN READY 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, TO MAKE THE 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.

TIP: Use the remaining Eagle Brand Condensed Milk from the opened can 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
Courtesy of Eagle Brand Sweetened Condensed Milk