1 (16 oz.) loaf frozen white bread dough, thawed
1 (12 oz.) can apricot or prune cake and pastry filling
3 tbsp. butter
1/3 c. sugar

Cut bread dough in half lengthwise. Then cut each half crosswise into 8 pieces (16 pieces total). Flatten pieces of dough with fingers, stretching slightly to form 4-inch circles of each circle. Bring edges of dough together. Pinch to seal. In a small saucepan, melt the butter. Dip filled rolls in melted butter, then in sugar. Place, seam side down, in 2 layers in a greased 9 x 5 x 3-inch loaf pan. Cover and let rise in a warm place until almost double (about 1 hour).

Bake in a 350°F oven for 35 to 40 minutes or until golden brown, covering with foil the last 10 minutes of baking. Remove from pan.