Fruit Breakfast Rolls

Directions

1. 1
   In a small bowl, combine confectioners' sugar and milk.
2. 2
   Mix well.
3. 3
   Pour mixture into a 9-in deep-dish pie pan.
4. 4
   Sprinkle 1/2 cup of the dried fruit and pecans evenly over sugar mixture.
5. 5
   On a lightly floured surface, roll bread dough into a 12x8-inch rectangle.
6. 6
   Brush with melted butter.
7. 7
   In a sm bowl, combine brown sugar and cinnamon& sprinkle over dough.
8. 8
   Top with remaining 1/2 cup dried fruit.
9. 9
   Roll up rectangle, jelly-roll style, starting from a long side.
10. 10
    Pinch to seal edges.
11. 11
    With a sharp knife, cut roll into 12 slices.
12. 12
    Place slices, cut-side down, on top of mixture in pan.
13. 13
    Brush with melted butter.
14. 14
    Let rise, covered, in a warm place 30.
15. 15
    minutes, or until nearly double.
16. 16
    Bake in a preheated 375 F oven 20-25 minutes.
17. 17
    Let cool in pan 1 to 2 minutes.
18. 18
    Invert onto a serving platter.
19. 19
    Serve warm.
20. 20
    Or to make the night before and bake in AM.
21. 21
    Cover with waxed paper, then with plastic wrap.
22. 22
    Refrigerate 2 to 24 hours.
23. 23
    Before baking, let chilled rolls stand, covered, 20 minutes at room temperature.
24. 24
    Bake in a preheated 375 F oven 25 to 30 minutes or until golden brown.
25. 25
    *Ifnecessary, cover rolls with foil the last 10 minutes to prevent overbrowning.