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Cinnamon Owls

1 loaf Bridgford Frozen Ready-Dough®, thawed
¼ cup granulated sugar
1 tsp ground cinnamon
2 tbsp melted butter
24 candy eyes
12 candy corns

Lightly grease 2 large sheet pans; set aside. In a small bowl, mix together sugar and cinnamon; set aside. Place thawed loaf of dough on a lightly floured surface (do not roll dough into a ball). Using a rolling pin, roll dough out into an 18 x 4-inch rectangle. Brush dough with melted butter or margarine. Sprinkle with cinnamon-sugar mixture. From the long side of the rectangle (18-inch side), roll dough up tightly in jelly-roll fashion. Seal seams and edges. Slice log of cinnamon roll dough into 24 equal slices. Start with two slices. Place them on the prepared pan swirl side up. Make sure that they are touching. Gently flatten with palm of hand. Continue with the remaining slices to make 12 pairs of eyes. Be sure each set of 2 is 2-3 inches apart from each other. Brush with remaining melted butter. Let rise until puffy (30-60 min in a warm area). Bake in a preheated 375° oven for 12-15 minutes or until light golden brown. Remove from oven and place a candy eye on top of each cinnamon roll. Place a candy corn in the middle of the eyes with the point going down. Press candy into dough. Return to oven for 2-3 minutes. Remove and let cool.

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