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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 30-40 minutes.
Bake in the oven at 350 degrees, or with top and bottom charcoal heat, for 30 minutes or until done.
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 cinnamon roll to cool about 15 minutes after baking. Spoon the glaze evenly over the cinnamon roll.
Sprinkle pecan halves over glaze (optional).