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