CINNAMON ROLLS

By curly

Ingredients

• One loaf Bridgford Ready-Dough, thawed
• 4 Tbsps melted butter
• ½ cup sugar
• ¼ cup chopped nuts, and/or raisins
• 2 tsps cinnamon

Preparation

Step 1

On a lightly floured surface, roll dough out to a 10 x 12 inch rectangle. Spread dough with 2 tablespoons melted butter. Mix cinnamon and sugar. Set aside 2 tablespoons for use later. Sprinkle mixture over dough.

Beginning with 12” side, roll dough tightly in jelly-roll fashion. Cut dough into 12 pieces. Place pieces in lightly greased 9 x 13-inch cake pan or into a 12 cavity muffin pan. Brush tops with 1 tablespoon melted butter and sprinkle with remaining sugar mixture. Let rolls rise until double in size. (For breakfast, rolls may be assembled the evening before, then loosely cover with plastic wrap and placed in the refrigerator to rise overnight.)

Bake in 350 degree oven for 15 to 20 minutes or until golden brown. Turn out of pan immediately to cool on wire rack. Brush with remaining melted butter. To frost, mix 1 ½ cups powdered sugar with 2 tablespoons milk or cream and 1 tsp vanilla. Drizzle onto rolls