Fruit Breakfast Rolls

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“This recipe is a snap. It calls for frozen bread dough and can be made ahead. What could be easier?”

Ingredients Nutrition


  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.

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