• Cut each loaf of bread dough into 4 pieces. Form each piece into a rope about 18” long. Brush each rope on all sides with melted butter.
• In a small bowl, combine sugar, brown sugar, and cinnamon. Place mixture on aluminum foil. Roll rope in sugar mixture. Shape rope into a coil in the center of a 10” Dutch oven.
• Repeat with the next rope and continue the coil in the Dutch oven. When finished sprinkle the remaining sugar mixture and chopped pecans over the coil.
• Cover and let rise for 30 to 40 minutes.
• Bake in the oven at 350 degrees, or with top and bottom charcoal heat, for 30 minutes or until done.

For the Glaze

• Stir glaze ingredients together in a bowl. If the glaze is too thick add milk a little at a time until it reaches the desired thickness.
• Allow the cinnamon roll to cool for about 15 minutes after baking. Spoon the glaze evenly over the cinnamon roll.
• Sprinkle pecan halves over glaze (optional).