2 (1 lb.) loaves frozen bread dough, thawed
1/3 c. butter, melted
1/3 c. granulated sugar
1/3 c. packed brown sugar
2 tsp. ground cinnamon
1/2 c. chopped pecans
1 1/4 c. sifted powdered sugar
1/2 tsp. vanilla
Milk (about 4 tsp.)
Cinnamon sticks (optional)
Pecan halves (optional)

Grease a 12-inch pizza pan; set aside. On a lightly floured surface, flatten thawed dough slightly. Cut each loaf into 4 pieces (8 pieces total). Form each piece into a rope about 18 inches long. Brush each rope on all sides with melted butter.

Stir together granulated sugar, brown sugar, and cinnamon. Place mixture in shallow pan or on large sheet of foil. Roll one rope in sugar mixture to coat evenly. Shape rope into coil in center of greased 12-inch pizza pan. Roll another rope in sugar. Attach securely to end of first rope and coil around first coil.

Continue coating ropes with sugar and attaching to form a 10 to 11-inch circle. Sprinkle any remaining sugar mixture over coffee cake. Sprinkle the 1/2 cup chopped pecans on top.

Cover and let rise in a warm place until nearly double, 30 to 40 minutes. (Or, cover with plastic wrap and let rise overnight in refrigerator. Remove from refrigerator and let stand 15 to 20 minutes before baking.)

Bake in 350 degree oven for 30 to 35 minutes or until done. Cover with foil last 10 minutes, if necessary, to prevent overbrowning. Cool about 15 minutes.

Stir together powdered sugar, vanilla, and enough milk to make thick glaze. Spoon over coffee cake. Decorate with cinnamon sticks and pecan halves. Serve warm. Serves 16.