COBBLESTONE BREAKFAST BREAD

COBBLESTONE BREAKFAST BREAD
(from Pampered Chef)

1/4 cup dried cranberries
1/4 cup raisins
1/2 cup diced apples
1/2 cup chopped walnuts (optional)
2 teaspoons orange zest
1/3 cup sugar
4 teaspoons ground cinnamon
4 packages refrigerated crescent rolls
4 tablespoons butter, melted

Glaze:
1/3 cup powdered sugar
2-3 teaspoons milk

Preheat oven to 325 degrees. For bread, combine cranberries, raisins and orange zest in a small bowl; mix lightly. In a small mixing bowl combine sugar and cinnamon. Unroll dough and separate into 16 rolls. Cut each roll into quarters. In a large bowl place half of the dough pieces and half of the butter. Toss gently. Sprinkle with half of the sugar mixture and toss to evenly coat. Place dough pieces in a BUNDT pan to cover bottom of pan. Sprinkle half of the berry mixture over dough. Repeat layers. Bake 40-45 minutes or until golden brown. Cool in pan 15 minutes. Loosen bread from edges of pan and remove to a cooling rack. Prepare glaze by combining powdered sugar and milk in a small bowl. Drizzle glaze over warm loaf. CAN MAKE 1/2 RECIPE IN LOAF PAN.