Chocolate Cinna-Hearts
Chocolate Cinna-Hearts
| 12 | Bridgford Frozen Parkerhouse Rolls, thawed or |
| 1 loaf | Bridgford Frozen Ready-Dough®, thawed |
| ½ cup | melted butter or margarine |
| ½ cup | granulated sugar |
| 1 tsp | ground cinnamon |
| 1 cup | chocolate syrup |
Lightly grease 12 heart-shaped muffin tins or regular muffin tins. If using Bridgford Frozen Ready-Dough, cut the thawed loaf into 12 equal pieces. Mix the sugar with the cinnamon and set aside. Dip each roll in melted butter and roll in the cinnamon sugar mixture. Place each roll into a muffin cavity and allow the dough to rise until doubled in size. Bake in a preheated 375° oven for 20 minutes. Remove from oven and turn upside down out of the pan onto a cooling rack. Drizzle chocolate syrup over each roll before serving. Enjoy!