1 pkg. active dry yeast
1/2 c. warm water (105 to 115 degrees)
1 egg
1 tbsp. sugar
3 c. Bisquick baking mix
1 tbsp. butter (softened)
1 tsp. cinnamon
1/2 c. cut-up candied fruit
Glaze
Candied cherry halves
Walnut halves

Dissolve yeast in warm water. Stir in egg, 1 tablespoon sugar and the baking mix. Beat vigorously. Turn dough onto well-floured board. Knead until slightly blistered about 50 times. Roll dough into rectangle, 14 x 10 inches; spread with butter.

Mix 1 tablespoon sugar and the cinnamon; sprinkle over dough. Sprinkle fruit over cinnamon mixture. Roll up tightly, beginning at wide side.

Seal well by pinching edge of dough into roll. Place roll sealed side down on greased cookie sheet. Pinch ends together, making a ring. With scissors, make cuts almost through ring at 1 inch intervals. Turn each section on its side.

Cover; let rise in warm place 40 minutes. Heat oven to 375 degrees. Bake until light brown, 15 to 20 minutes. Immediately remove from cookie sheet; let stand 5 minutes.

While warm, drizzle with glaze. Decorate with cherry halves and walnut halves.

GLAZE:

1 c. powdered sugar
1 tbsp. water
1/2 tsp. almond extract

Mix until smooth and of proper consistency.