Easy Refrigerator Rolls
2 tbsp. butter, softened
1/4 c. sugar
2 tsp. ground cinnamon
Glaze

Roll dough into rectangle, 15 x 9 inches, on lightly floured surface; spread with butter. Mix sugar and cinnamon; sprinkle over rectangle. Roll up tightly, beginning at 15 inch side. Pinch edge of dough into roll to seal well. Stretch roll to make even. Cut into nine 1 1/2 inch slices. Place slightly apart in greased square pan, 9 x 9 x 2 inches, or in greased medium muffin cups, 2 1/2 x 1 1/4 inches. Let rise until double, about 40 minutes. Heat oven to 375 degrees. Bake until golden brown, 25-30 minutes. Spread rolls with Glaze while warm. 9 rolls.

BUTTERSCOTCH-PECAN ROLLS:

Before rolling dough into rectangle, heat 1/4 cup butter until melted; stir in 1/2 cup packed brown sugar, 2 tablespoons corn syrup and 1/2 cup pecan halves. Spread in pan. Roll dough, slice, let rise and bake as directed. Immediately invert pan on heat-proof serving plate. Let pan remain a minute so butterscotch can drizzle over rolls.