Fruit 'N Honey Sticky Buns Wreath
Serving Size / Yield
- 1 lb. frozen bread dough, thawed
- 2 Tbs. butter, softened, plus butter for pan
- 2 Tbs. granulated sugar
- 1 tsp. cinnamon
- 3 Tbs. honey
- 3/4 C. Sun-Maid California Apricots, chopped
- 1/2 C. Sun-Maid Goldens and Cherries
- 1 egg, beaten (optional)
- Sun-Maid California Apricots and Cherries for decorating
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 14x10-inch rectangle on a floured surface. If dough springs back, let rest 5 to 10 minutes then continue rolling. Spread 2 Tbs. 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 degree 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.
This recipe provided was by Sun-Maid.