Buttery Cinnamon Sheet Bread

• 1 loaf frozen bread dough, thawed (use a 1-pound)
• 14-13 cup soft butter
• 13 cup white sugar, plus
• 2 tablespoons white sugar
• 13 cup brown sugar, packed, plus
• 2 tablespoons brown sugar
• 1 cup chopped pecans (can use more or less) or 1 cup walnuts (can use more or less)
• 1 -2 teaspoon cinnamon
• 1 cup powdered sugar
• 2 -4 tablespoons whipping cream, unwhipped or 2 -4 tablespoons use 18% table cream

1. Set oven to 375 degrees.
2. Grease a 15 x 10-inch jelly-roll pan.
3. Spread the room temperature thawed dough on the bottom of the greased jelly-roll pan (if the dough does not want to spread just cover and let rest for 5 minutes).
4. Spread the softened butter over the dough, then prick holes in the dough with a fork.
5. In a bowl stir together both sugars with cinnamon and nuts, then sprinkle all over the top of the buttered dough.
6. Bake for about 15-20 minutes or until golden brown.
7. Whisk the powdered sugar with the whipping cream until desired consistancy, then drizzle over the WARM bread,.
8. Cut into squares or triangles; serve warm.

bread, butter, white sugar, white sugar, brown sugar, brown sugar, pecans, cinnamon, powdered sugar

Taken from www.food.com/recipe/buttery-cinnamon-sheet-bread-206061 (may not work)