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1
Preheat oven to 350F.
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2
Thaw frozen bread dough until soft enough to roll out to a rectangle shape.
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3
Spread enough melted butter over dough to cover all except about an inch from edges.
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4
Mix cinnamon and sugar (brown or granulated).
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5
Sprinkle evenly over butter in same manner keeping about 1 inch from sides.
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6
I like a lot of filling so you can use as much as you like.
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7
Sprinkle pecans over sugar and cinnamon mixture.
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8
In a bowl, mix softened cream cheese, powdered sugar and vanilla until smooth and creamy.
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9
Drop spoonfuls of cream cheese mixture all over the top of layers.
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10
It will spread as it cooks to fill up spaces.
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11
Starting with long edge, roll up tightly in a jelly roll fashion, getting as tight as possible until you get to other edge on opposite side.
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12
Pinch edges securely so the seam is completely sealed.
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13
I do this 2 ways.
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14
1...
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15
I cut my log into about 2 inch sections like cinnamon rolls and place on lightly greased 9x13 baking dish.
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16
Or I also just put the whole log, seam side down in a baking dish then slice after cooking.
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17
Either way is fine.
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18
Cover with plastic wrap and let rise in warm place until doubled in size.
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19
Bake at 350 until lightly browned but not over cooked, in my oven its about 20-25 minutes.
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20
The center should be gooey but dough be cooked.
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21
With remaining melted butter, spoon over hot twirls to evenly coat.
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22
Spread remaining cream cheese over twirls if desired.
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23
Sprinkle with more pecans.
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24
Serve hot or warm.
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25
If reheating, cover with foil and at 200F just warm enough to heat through.
