APPLE CRANBERRY COBBLESTONE BREAD

Steps:

• Preheat the oven to 375° F.
• Combine the apples and cranberries in a small bowl and mix lightly.
• In a separate bowl, combine the sugar and spices. Unroll the refrigerated dinner roll dough and separate it into 16 rolls. Cut each roll into quarters using kitchen shears (you should have 64 pieces when you are finished).
• Place half of the dough pieces and half of the butter in a medium sized (about 2 quarts) mixing bowl and toss gently. Sprinkle the buttered dough with half of the sugar and spice mixture; toss to coat evenly. Place the dough pieces in a lightly greased loaf pan to cover bottom of pan. Sprinkle the dough pieces with half of the apple and cranberry mixture.
• Coat the remaining dough pieces with butter and sprinkle with the sugar and spice mixture as in the previous step. Place in the loaf pan and sprinkle with the remaining apple cranberry mixture.
• Bake the Apple Cranberry Cobblestone Bread for 40-45 minutes or until the bread is golden brown. Allow the bread to cool in the pan for about 15 minutes. Loosen the Apple Cranberry Cobblestone Bread from edges of the pan using a spatula or knife (don't use a knife on nonstick pans) and remove the bread to cool on a rack. Meanwhile, prepare the glaze.
• To prepare the glaze for the Apple Cranberry Cobblestone Bread, combine the powdered sugar and the milk in a small bowl. Drizzle the glaze over the warm loaf.
• This Thanksgiving brunch recipe is best served while it is still slightly warm and will yield approximately 12 servings