Apricot-Pineapple Sticky Buns---FREE RECIPE

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Features Frozen Demi-Loaves with Apricot-Pineapple preserves and brown sugar to make these delightful breakfast or brunch treats.

Ingredients:
12 6 oz. each	Bridgford Frozen Demi-Loaves
1/2 cup	Melted butter
3 cups	Apricot-Pineapple preserves
3/4 cup	Brown sugar

Instructions:

Let frozen dough thaw until pliable. On a lightly floured board, roll each loaf out to a 5-inch x 8-inch rectangle. Brush dough lightly with melted butter.
Spread half of Apricot-Pineapple preserves over butter.
Beginning with 8 inch sides, roll each dough piece tightly in jelly-roll fashion. Cut dough roll into 4 pieces.
Mix remaining preserves with brown sugar. Place spoonful of mixture in cavities of greased muffin pans. Place pieces of dough, cut side down, on top of sugar and preserves mixture. Brush top of dough with remaining butter. Let rise until dough is 1/4 inch above pan.
Bake in 375 degree oven 20 minutes or until golden brown. Turn out of pan immediately. Spoon topping remaining in cavities on rolls.