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Individual Skillet Cinnamon Rolls

1 loaf loaf Bridgford Frozen Ready-Dough®, thawed
¼ cup melted butter or margarine
2 tsp cinnamon
¾ cup granulated sugar
¼ cup chopped walnuts or pecans (optional)
Icing – 2 cups powdered sugar mixed with 2 tablespoons milk or water and ½ teaspoon vanilla extract

Lightly grease four, 6” skillets; set aside. In a medium bowl, stir together sugar, cinnamon and optional nuts; set aside. On a lightly floured surface, roll thawed dough into an 8 x 12” rectangle. Evenly coat dough with half of the butter (2 tablespoons). Top butter with 2/3 of the sugar-nut mixture. From 12” side, roll up dough tightly in jelly-roll fashion. Pinch dough to seal seams. Divide log of dough into 12 equal slices. Place 3 slices swirl-side-up evenly in each prepared iron skillet. Brush dough with remaining butter and sprinkle with remaining 1/3 of sugar-nut mixture. Let the rolls rise until 2-3 times their original size (warm area works best). Bake in a preheated 375° oven for 15-20 minutes or until golden brown. Remove from oven to cool. Drizzle with icing if desired. Serve warm.

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