Thaw the frozen bread dough completely at room temperature for 2 to 3 hours, or thaw it overnight in the refrigerator. If refrigerated, let it stand at room temperature for 20 to 30 minutes before rolling.

Grease an 8-inch or 9-inch round or square baking pan. Roll the dough on a lightly floured surface into an approximately 12-by-8-inch rectangle.

Brush or spread 2 tablespoons of softened or melted butter over the dough. Mix the brown sugar and cinnamon, then distribute the mixture evenly over the butter.

Sprinkle the optional chopped pecans or walnuts over the cinnamon mixture. Roll the dough tightly from the long side into a log and pinch the seam closed.

Cut the log into 9 to 12 even pieces and place them cut-side up in the prepared pan. Cover loosely and let them rise in a warm, draft-free place for 30 to 60 minutes, until visibly puffy.

Brush the shaped rolls with the remaining melted butter, if using. Bake at 350°F for 20 to 25 minutes, until lightly browned and cooked through in the center.

Whisk the powdered sugar, milk or cream, and vanilla into a smooth glaze. Drizzle it over the rolls while they are warm but not hot, then serve.