 Ingredients
1 pound frozen bread dough, thawed
2 tablespoons butter, softened, plus butter for pan
2 tablespoons granulated sugar
1 teaspoon cinnamon
3 tablespoons honey
3/4 cup Sun-Maid California Apricots, chopped
1/2 cup Sun-Maid Goldens and Cherries
1 egg, beaten (optional)
Sun-Maid California Apricots and Cherries for decorating
Directions:
BUTTER a 9-inch round cake pan, leaving center of pan clean. Place a small oven proof dish (such as a 6-ounce glass Pyrex) in center of pan.
ROLL dough to a 14 x 10-inch rectangle on a floured surface. If dough springs back, let rest 5 to 10 minutes then continue rolling.
SPREAD 2 tablespoons butter evenly over dough. Combine sugar and cinnamon in a small bowl. Sprinkle cinnamon sugar and drizzle honey evenly over dough.
SCATTER apricots, goldens and cherries over dough to within 2 inches of one long edge. Starting at fruit covered long edge, tightly roll dough and pinch closed along opposite side.
SLICE into 16 equal pieces. Overlap slices in a ring, surrounding center dish. For a glazed crust, beat egg with 1 tablespoon water and lightly brush over dough. (Can cover and refrigerate overnight; remove from refrigerator 20 minutes before baking.)
BAKE in preheated 350 F oven 25 to 30 minutes until golden brown. Immediately turn out onto a plate; invert onto another plate so browned top side is up. Use two apricots and a cherry for a “bow” and sliced apricot for “ribbon.” Place on wreath. Serve warm or cool.
Makes 10 to 12 servings.
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