Cinnamon Roll Fruit Wreath

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3/4 cup Sunsweet pitted prunes, chopped

Icing: Enough milk (1 to 2 tablespoons) to make icing of drizzling consistency

Icing: 1/4 teaspoon vanilla extract

Icing: 1 tablespoon butter or margarine, melted

Icing: 1 cup sifted powdered sugar

1/2 cup chopped pecans or walnuts, toasted

1 teaspoon ground cinnamon

3 tablespoons packed light brown sugar

1 tablespoon butter, softened

2 tablespoons apple or orange juice

1 pound frozen bread dough


Thaw dough as package directs. Combine prunes and juice in covered microwave safe bowl. Cook on high for 11/2 minutes. Let rest 5 minutes to plump fruit. On lightly floured surface, roll dough to 16- x 8-inch rectangle. Spread softened butter over dough to within 1/2 inch of edges. Mix together brown sugar and cinnamon; sprinkle evenly over dough. Sprinkle Fruit Morsels and nuts over dough. Roll up tightly from long side. Pinch seam to seal. Form into ring and pinch ends together to seal. Place seam side down on greased baking sheet. With kitchen shears, cut through ring almost to center at 2-inch intervals. Separate pieces slightly. Cover; let rise in warm place until almost doubled in size, 30 to 60 minutes. Bake in preheated 350F oven for 20 minutes or until done, covering with foil after 10 minutes to prevent over browning. Remove from pan and cool on wire rack. Drizzle icing over wreath. Makes one wreath (about 10 servings). Icing: Combine 1 cup sifted powdered sugar, 1 tablespoon butter or margarine, melted, 1/4 teaspoon vanilla extract and enough milk (1 to 2 tablespoons) to make icing of drizzling consistency.
*Tip: Substitute 3/4 cup Sunsweet Dried Cherries, Raisins or Chopped Mediterranean Dried Apricots