Sweetbread with Cinnamon and Dried Apricots

Roll out the dough on a floured surface to an 8-inch by 4-inch rectangle, about 1/4 inch thick

Spread the butter or margarine evenly over the dough

Mix together the confectioner's sugar and ground cinnamon with the dried apricots

Sprinkle this mixture over the dough

Roll up tightly, starting from one of the longer sides, like a jelly roll

Secure the seam by pressing it gently with your fingers

Cut into 12 equal pieces

Place the cut side up in a circle on a baking sheet about 2 inches deep

The apricots should be standing upright, not touching each other

Cover and let rise for an hour at room temperature

Bake in a preheated moderate oven (350°F) for about 25 minutes or until golden brown

Remove from the oven and flip over so the side with the apricots is facing up

Let cool completely before serving.