Apricot Nut Sticky Buns

1 loaf frozen bread dough, thawed 

1 1/2 cups brown sugar

1 cup B & R Farms dried apricots, diced

1/2 cup pecans, toasted

4 tbsp. Butter, melted

2 tsp/ cinnamon

1 1/2 tsp. salt, divided

1/2 cup powdered sugar

1 orange, juice and zest

1. Preheat oven to 350˚F and grease 8 cupcake cups with butter or nonstick baking spray.

2. Roll dough out on a lightly greased surface into a 1/2-inch thick large rectangle. Stir together brown sugar, dried apricots, pecans, butter, cinnamon and 1 tsp. salt in a large bowl.

3. Spread half of sugar mixture over dough. Starting at long end, roll into a tight cylinder. Use a sharp knife to cut into 2-inch pieces. Place a scoop of remaining sugar mixture into each cup of prepared pan, then top with dough. Cover and let rise for 1 hour.

4. Bake for 45 minutes or until golden brown. Remove from oven and turn pan over onto a platter; let cool. Once cooled, stir together powdered sugar, remaining 1/2 tsp. salt and orange zest. Drizzle over buns.