Garden Pot Cinnamon Rolls
Garden Pot Cinnamon Rolls
| 2 loaves | Bridgford Frozen Ready-Dough®, thawed |
| ¼ cup | melted butter or margarine |
| 1 cup | sugar |
| 2 tsp | cinnamon |
| zest of one orange | |
| ½ cup | chopped walnuts (optional) |
| ¼ cup | chopped dates (optional) |
Use the recipe for Cinnamon Orange Nut Loaf, but instead of placing the cinnamon roll slices in a loaf pan, place 2 cinnamon slices into each well-greased mini flower pot measuring approximately 2½ inches in diameter and 2½ inches in height. Be sure that the flower pots are lead-free and have been approved by the FDA for baking. Arrange the filled flower pots on a cookie sheet and allow the dough to rise until doubled in size or until the dough rises approximately ½ inch above the rim of each pot. Bake in a preheated 350° oven for 12-15 minutes or until golden brown. Remove from the oven and allow to cool slightly before serving.