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Maple Cinnamon Rolls

1 loaf Bridgford Frozen Ready-Dough®, thawed
4 tablespoons melted butter, divided use
2 teaspoons cinnamon
½ cup granulated sugar
½ cup chopped walnuts (optional)
2 tablespoons maple syrup
Icing (recipe follows)

Lightly grease a large sheet pan. 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, and nuts. Sprinkle mixture over dough. Beginning with 12-inch side, roll tightly in jelly-roll fashion. Cut rolled dough into 8-12 equal slices. Place slices on sheet pan so they make a wreath (circle) with the rolls ¼ inch apart. Brush tops with melted butter. Drizzle with 2 tablespoons maple syrup. 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 overnight.) Bake in a preheated 350° for 15-20 minutes or until light brown. Brush tops with any remaining butter.

ICING: Mix 2 cups powdered sugar with 2 tablespoons maple syrup and ½ teaspoon vanilla extract. Add water if too thick. Spoon on rolls.

Print Recipe

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