Bread, Muffin and Scone Recipes

Cranberry Cobblestone Bread

Bread:
1/2 cup dried cranberries or dried cherries
2 teaspoons orange zest
1/3 cup granulated sugar
4 teaspoons ground cinnamon
2 (11 ounce) packages refrigerated dinner rolls
4 tablespoons butter, melted

Glaze:
1/2 cup confectioners' sugar
2 to 3 tablespoons milk

Heat oven to 375 degrees F.

For bread combine cranberries and zest in small bowl, mix lightly.

In large bowl, combine sugar and cinnamon. Unroll dough, separate into 16 rolls. Cut each roll into quarters. Place half of the dough pieces and half of the butter in a large bowl, and toss gently. Sprinkle with half the sugar mixture, tossing to coat evenly. Place dough pieces in a 9 x 5-inch loaf pan to cover bottom of pan. Sprinkle with half cranberry mixture. Repeat layers. Bake 40 to 45 minutes or until golden brown. Cool in pan 15 minutes.

Loosen bread from edges of pan, remove to nonstick cooling rack.

For glaze, combine confectioners' sugar and milk in small bowl. Drizzle over warm loaf.