Follow directions on Bridgford® Frozen Parkerhouse Style Rolls Dough package to quick thaw the dough.
Once dough is thawed, preheat oven to 375F. Line a 12-count muffin pan with paper liners or coat well with non-stick cooking spray. Set aside.
Separate each roll into quarters and then roll each quarter into a ball. Set aside.
Place melted butter in one bowl. Combine the brown sugar, white sugar, pumpkin pie spice and cinnamon in another bowl.
Dip each ball into the melted butter and then roll into the sugar mixture. Place about 6-8 balls into each muffin tin, pressing down to ensure the dough sticking together. Repeat with rest of dough.
Bake for 28-32 minutes, or until the muffins are golden brown and insides are cooked.
Remove from oven and let cool for about 10 minutes.
To make the glaze, in a small bowl, combine the powdered sugar, pumpkin pie spice, vanilla extract, and milk. Drizzle over muffins.
Serve with extra glaze for dipping, if desired.