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