Soak the dried apricots and cranberries in hot water for 1-2 hours.
In a bowl combine sugar, cinnamon and ground walnuts and whisk.
Grease well the bottom and the sides of a 26 cm (10 inch) spring form pan.
Using a rolling pin roll the dough between two sheets of parchment paper. Brush from the remaining 50 g melted butter over the rolled dough. Fold half of the dough onto the other half, so that the buttered side is enclosed inside. Roll the dough again. Brush again with butter and fold the same way, so that the buttered side is covered. Repeat the procedure 5-6 times. At the end you should still have about half of the melted butter left.
Roll the dough into a large rectangular, about 1 cm thick. Brush it with butter. Spread evenly the walnut, cinnamon and sugar mixture on top of the dough sheet. Spread also the soaked fruits (leave in the bowl any remaining water).
Cut the sheet into stripes as wide as the pan’s heigh divided in half. Roll up one of the stripes and place it in the center of the pan. Continue with the rest of the stripes, rolling them as a spiral in the pan, until filling the whole space.
Alternativelly you can cut larger stripes and fold them in the middle, to cover the filling: this will prevent the fruits from falling out. Or the easies solution would be to roll up each stripe on its own and to arrange several small rolls in the pan (like regular cinnamon rolls).
Brush the bread with the rest of the melted butter.
Cover the pan with baking paper and tea towels. Leave it in a warm place for 1-2 hours.
Preheat oven to 200 degrees C (400 degrees F).
Cover the bread with aluminium foil and bake it for 30 minutes. Remove the foil and bake until golden brown.
Cover the bread roll with tea towel while it is hot. Let cool for 10-15 minutes before serving.
Keep the leftovers in airtight container for up to 3 days.