Quick Swedish Tea Ring

1 can Pillsbury Refrigerated Crusty French Loaf
3 tablespoons butter, softened
2 tablespoons granulated sugar
1 teaspoon cinnamon
1/2 cup powdered sugar
1 to 1 1/2 teaspoons milk
8 pecan halves
4 candied red cherries, halved
2 candied green cherries, cut into slivers

Heat oven to 375 degrees F. Line cookie sheet with parchment paper or lightly grease cookie sheet. Unroll dough onto lightly floured surface. Press dough to form 15 x 12-inch rectangle. Spread 2 tablespoons of the butter over dough to edge of short sides and to within 1/2 inch of long sides.

In small bowl, mix sugar and cinnamon; sprinkle evenly over butter. Starting with 1 long side, roll up dough; pinch edge to seal. Shape dough into ring, seam side down, on paper-lined cookie sheet; pinch ends to seal. With kitchen scissors, cut ring at 1-inch intervals from outside almost through to center. Twist each section so cut edge is up.

Bake at 375 degrees F for 15 to 20 minutes or until golden brown. Remove tea ring from cookie sheet; place on serving platter. Cool 10 minutes.

In small bowl, blend powdered sugar, remaining 1 tablespoon butter and enough milk for desired spreading consistency. Spread over warm tea ring. Decorate with pecans and cherries.

Makes 12 servings.