Frozen bread dough is one of the better conveniences to come along.  Sure, you can make your own, even on that sit in the fridge overnight (Rich Sweet Dough) but then again. . . . 

Ingredients:

• 1 loaf frozen bread dough, thawed
• 1 1/2 cups brown sugar
• 1 c dried apricots, diced
• 1/2 c pecans, toasted
• 4 Tab. Butter, melted
• 2 tsp cinnamon
• 1 1/2 tsp salt, divided
• 1/2 c powdered sugar
• 1 orange, juice and zest

Directions:

1. Preheat oven to 350˚.
2. Grease 8 cupcake cups with butter or nonstick baking spray.
3. Roll dough out on a lightly greased surface into a 1/2-inch thick large rectangle.
4. Stir together brown sugar, dried apricots, pecans, butter, cinnamon and 1 tsp. salt in a large bowl.
5. Spread half of sugar mixture over dough.
6. Starting at long end, roll into a tight cylinder.
7. Use a sharp knife to cut into 2-inch pieces.
8. Place a scoop of remaining sugar mixture into each cup of prepared pan.
9. Top with dough.
10. Cover and let rise for 1 hour.
11. Bake for 45 minutes or until golden brown.
12. Remove from oven and turn pan over onto a platter; let cool.
13. Once cooled, stir together powdered sugar, remaining 1/2 tsp. salt and orange zest.
14. Drizzle over buns.

Serves:  Makes 8

Source:  B & R Farms California Dried Apricots