Fruit Breakfast Rolls

• 23 cup sifted confectioners' sugar
• 14 cup milk
• 1 cup dried fruit (blueberries, cranberries, cherries)
• 12 cup chopped pecans
• 1 loaf frozen white bread dough, thawed
• 2 tablespoons butter or 2 tablespoons margarine, melted
• 13 cup brown sugar
• 2 teaspoons ground cinnamon
• 2 tablespoons melted butter

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

sugar, milk, blueberries, pecans, bread, butter, brown sugar, ground cinnamon, butter

Taken from www.food.com/recipe/fruit-breakfast-rolls-27355 (may not work)