ROLLS:

3 rolls Bridgeford frozen bread dough, thawed
butter
Brown sugar (desired amount)
Cinnamon (desired amount)
12 oz. semi-sweet chocolate chips

Grease with butter, bottoms and sides of 3 (12 count) muffin pans. For each pan, roll out bread dough on a floured surface to the shape of a 6 x 15 inch or so rectangle. Spread with melted butter to 1 inch from long edge. With hands, spread on brown sugar; sprinkle with cinnamon and 1/3 of chocolate chips. Moisten edge of dough with water. Roll up like a jelly roll and cut into 12 slices. Put, cut side up, in muffin pan; brush with melted butter. Cover with towel; let rise in warm place. Bake at 375 degrees for 15 minutes or until light brown. Remove from oven and invert onto a wire rack. Frost top (was the bottom while in the muffin pan) and turn over onto plate of chopped nuts, making sure nuts stick on good; turn upright. Yields 3 dozen.

FROSTING:

1 1/2 cubes butter
1 lb. box powdered sugar
Milk
2 tsp. vanilla
Walnuts, chopped coarsely

Cream butter with the vanilla. Add powdered sugar and milk to desired consistency.