2 (8 oz.) butterflake rolls (24)
2/3 c. granulated sugar
1/2 tsp. cinnamon
1/4 c. milk
1/4 c. chopped nuts
1/2 c. confectioners' sugar
1 tbsp. milk
1/4 tsp. vanilla
2 tbsp. chopped nuts

Separate refrigerated dough into rolls. Combine the 2/3 cup
granulated sugar and the cinnamon; dip each roll in the 1/4
cup milk, then in cinnamon-sugar mix, turning to coat all
sides. Place half the rolls, slightly overlapping, in
bottom of greased 6 1/2 cup ring mold. Sprinkle with 1/4
cup nuts. Add remaining rolls, forming a second layer of
overlapping rolls. Bake in oven (375 degrees) for 25
minutes, until golden brown. Loosen with tip of spatula;
turn out onto serving plate. Drizzle with vanilla nut
glaze. Combine confectioners' sugar, 1 tbsp. milk and the
vanilla; blend well. Makes 8 to 10 servings. Put a cookie
sheet on bottom rack might run over.