|1 loaf||Bridgford Frozen Ready-Dough®, thawed or|
|1 pkg||Bridgford Frozen White Rolls Dough, thawed or|
|1 pkg||Bridgford Parkerhouse Rolls Dough, thawed|
|¼ cup||butter or margarine|
|½ cup||granulated sugar|
|1 tsp||ground cinnamon|
|red gel icing of choice|
|For white icing:|
|2 cups||powdered sugar|
|2 tbsp||milk or water|
|½ tsp||vanilla extract|
On a lightly floured board, cut thawed loaf into 36 equal pieces. (If using Bridgford Parkerhouse Rolls, cut each roll in half. If using Bridgford White Rolls, cut each roll into 3 pieces.) Using a little flour on fingers, shape each piece of dough into a ball. Set aside. Mix together sugar and cinnamon. Dip dough pieces in melted butter and roll in cinnamon-sugar mixture. Place 3 balls into each cavity of a lightly greased muffin pan(s). Let rise until double in size. Bake in a preheated 375 degree oven for 15-20 minutes or until golden brown. Remove from oven and invert pan onto a large baking sheet so that the rolls are bottom-side-up. When cool, frost with white icing and decorate with purchased red gel icing (to look like a brain).
To make larger “monkey brains” use large cupcake pans and place 4-5 pieces of dough into each cavity. Continue with the remaining steps of recipe.
Icing: 2 cups powdered sugar mixed with 2 tablespoons milk or water and ½ tsp vanilla extract.Print Recipe