Skillet Cinnamon Bun Dippers
Skillet Cinnamon Bun Dippers
| 12 | Bridgford Frozen Parkerhouse Rolls or Bridgford Frozen White Rolls, thawed |
| ½ cup | granulated sugar |
| 2 teaspoons | cinnamon |
| ¼ cup | melted butter |
Lightly grease an 8-inch cast iron skillet. Place a small (3½-inch diameter) oven safe bowl upside down in center of pan. Lightly grease the bowl; set aside. Combine sugar and cinnamon; set aside. Dip each piece of thawed dough into melted butter and roll in sugar mixture. Place coated pieces of dough in a ring around inside edges of pan. Drizzle with any remaining butter/sugar. Let rolls rise in warm area until double in size. Bake in a preheated 375°F oven for 12-15 minutes or until golden brown and cooked through. Remove from oven. Carefully remove bowl and let cool. Clean the bowl and place back in skillet right-side-up. Once rolls and skillet have cooled enough to not burn hands, fill bowl with icing. Dip cinnamon coated bread into icing and enjoy!
Icing
Mix 1 cup powdered sugar with ¼ teaspoon vanilla extract and 1 tablespoon milk or water. (If too thick, add more milk or water to desired thickness.)