Lightly grease a 24-cavity muffin pan (or use parchment cupcake liners set in each cavity); set aside. Mix together sugar, apples, nuts, and spices; set aside. With a sharp knife, cut each partially thawed cinnamon roll dough into 8 equal pieces (if it is too thawed, it gets messy). Place 4 pieces of cinnamon roll dough on bottom of muffin tin or liner. Sprinkle with 1 teaspoon of apple-sugar mixture. Place 4 more pieces of cinnamon roll dough on top of sugar. Top again with 1 teaspoon of apple-sugar mixture. Drizzle 1 teaspoon of melted butter over the top. Continue with remaining Bridgford Cinnamon Rolls.

Let rise in warm area until double in size. Bake in a preheated 325 ̊ convection oven for 15 minutes or until golden brown. Remove from oven and drizzle with caramel sauce. Serve warm.

Yield: 24 Rolls