Cinnamon Rolls
Cinnamon Rolls
| 1 loaf | Bridgford Frozen Ready-Dough®, thawed |
| 4 tbsp | melted butter or margarine, divided use |
| 2 tsp | cinnamon |
| ½ cup | sugar |
| ¼ cup | raisins (optional) |
| ½ cup | chopped walnuts (optional) |
| frosting (recipe below) |
On a lightly floured board, roll dough out to a 10 x 12 inch rectangle. Spread dough with 2 tablespoons melted butter. Mix cinnamon, sugar, raisins and nuts. Sprinkle mixture over dough. Beginning with 12-inch side, roll tightly in jelly-roll fashion. Cut rolled dough into 12 equal slices. Place slices in lightly buttered muffin pans or 9-inch pie pan. Brush tops with melted butter. Let rise until double in size. (For breakfast, rolls may be assembled the evening before, then loosely covered with plastic wrap, and place in the refrigerator to rise over night.) Bake in a preheated 350° for 15-20 minutes or until light brown. Turn out of pan immediately to cool. Brush tops with any remaining butter.
Frosting
Mix 2 cups powdered sugar with 2 tablespoons milk and ½ teaspoon vanilla extract. Spoon over the warm rolls before serving.