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Skillet Cinnamon Rolls

10 Bridgford Sliced Cinnamon Rolls (2 oz each), 6710
2 Tbsp brown sugar
2 Tbsp granulated sugar
2 tsp cinnamon
2-3 Tbsp chopped walnuts or pecans (optional)
¼ cup melted butter
Icing (mix together 2 cups powdered sugar with 1 teaspoon vanilla and 1-2 tablespoons milk or water)

Lightly grease a 10-inch cast iron skillet; set aside. In a small bowl, mix together sugars and cinnamon; set aside. Place cinnamon roll pieces swirl-side-up and evenly spaced in pan. Brush the dough with 1 tablespoon of butter. Cover dough with sugar mixture, optional nuts, and drizzle with remaining butter. In a warm area, let rise until double in size. Bake in a preheated 325° convection oven (375° conventional oven) for 15-20 minutes or until light golden brown. Remove from oven. When cool, drizzle with icing if desired.

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