1 pkg. Pillsbury hot roll mix
2 tbsp. brown sugar
1/2 tsp. allspice
1 c. water, heated to 120 to 130 degrees
2 tbsp. butter, softened
1 egg

FILLING:

1/2 c. raisins
1/2 c. chopped pecans
1 tbsp. grated lemon peel
1/4 c. apricot preserves
2 (3 oz.) pkgs. cream cheese, softened

GARNISH:

1/4 c. apricot preserves, melted
Pecan halves

APRICOT BUTTER:

1/2 c. butter, softened
1/4 c. apricot preserves

Generously grease 12 cup fluted tube pan. In large bowl, combine flour mixture with yeast from foil packet, brown sugar, and allspice; mix well. Stir in hot water, 2 tablespoons butter, and egg until dough pulls away from sides of bowl.

Turn dough out onto lightly floured surface. With greased or floured hands, shape dough into a ball. Knead dough for 5 minutes until smooth. Cover dough with large bowl; let rest 5 minutes.

On lightly floured surface, roll dough to 22 x 12 inch rectangle. In small bowl, combine all filling ingredients; mix well. Spread filling over dough to within 1 inch of edges. Starting from longest side, roll up tightly, pinching edge to seal. Join ends to form a ring; pinch to seal. Place, seam side up, in greased pan. Cover loosely with plastic wrap and cloth towel. Let rise in warm place (80 to 85 degrees) until light and doubled in size, about 30 to 40 minutes.

Heat oven to 350 degrees. Uncover dough. Bake at 350 degrees for 30 to 40 minutes or until deep golden brown. Immediately invert onto serving plate; brush with 1/4 cup melted apricot preserves. Garnish with pecan halves.

In small bowl, combine apricot butter ingredients. Beat at high speed until light and fluffy. Serve with bread. Store any remaining bread and apricot butter in refrigerator. 1 (12 slice) ring.