Cranberry Cobblestone Bread



1/3 cup dried cranberries
2 teaspoons orange zest
1/3 cup sugar
4 teaspoons ground cinnamon
2 packages (11 ounces each) refrigerated dinner rolls
4 tablespoons butter or margarine, melted
1/2 cup powdered sugar
2-3 teaspoons milk
Preheat oven to 375°F. For bread, combine cranberries and orange zest in small bowl; mix lightly. In Small Batter Bowl, combine sugar and cinnamon. Unroll dough; separate into 16 rolls. Using Kitchen Cutters, cut each roll into quarters. Place half of the dough pieces and half of the butter in Classic Batter Bowl; toss gently. Sprinkle with half of the sugar mixture; toss to coat evenly. Place dough pieces in Stoneware Loaf Pan to cover bottom of Pan; sprinkle with half of the cranberry mixture. Repeat layers. Bake 40-45 minutes or until golden brown; cool in Pan 15 minutes. Loosen bread from edges of Pan; remove to Stackable Cooling Rack. For glaze, combine powdered sugar and milk in small bowl; drizzle over warm loaf.
Yield: 12 servings of

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