Cream Cheese Stuffed Pecan Twirls

Preheat oven to 350°F.

Thaw frozen bread dough until soft enough to roll out to a rectangle shape.

Spread enough melted butter over dough to cover all except about an inch from edges.

Mix cinnamon and sugar (brown or granulated). Sprinkle evenly over butter in same manner keeping about 1 inch from sides.

I like a lot of filling so you can use as much as you like. Sprinkle pecans over sugar and cinnamon mixture.

In a bowl, mix softened cream cheese, powdered sugar and vanilla until smooth and creamy.

Drop spoonfuls of cream cheese mixture all over the top of layers. It will spread as it cooks to fill up spaces.

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.

Pinch edges securely so the seam is completely sealed.

I do this 2 ways. 1... I cut my log into about 2 inch sections like cinnamon rolls and place on lightly greased 9x13 baking dish. Or I also just put the whole log, seam side down in a baking dish then slice after cooking. Either way is fine.

Cover with plastic wrap and let rise in warm place until doubled in size.

Bake at 350 until lightly browned but not over cooked, in my oven its about 20-25 minutes. The center should be gooey but dough be cooked.

With remaining melted butter, spoon over hot twirls to evenly coat. Spread remaining cream cheese over twirls if desired. Sprinkle with more pecans.

Serve hot or warm. If reheating, cover with foil and at 200°F just warm enough to heat through.