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Category: Quick Breads
Prep Time: Cook Time: Total Time:
1 (26.4 oz) pkg frozen biscuits
1 (6 oz) pkg dried apricots
Flour
1/4 cup butter, softened
3/4 cup firmly packed brown sugar
1 tsp ground cinnamon
1/2 cup chopped pecans, toasted
1 cup confectioners sugar
3 tbsp milk
1/2 tsp vanilla extract
Arrange frozen biscuits, with sides touching, in 3 rows of 4 biscuits on a lightly floured surface. Let stand 30 to 45 minutes or until biscuits are thawed but still cool to the touch. Pour boiling water to cover over dried apricots, and let stand 10 minutes; drain well. Chop apricots.
Sprinkle thawed biscuits lightly with flour. Press biscuit edges together, and pat to form a 10- x 12-inch rectangle of dough; spread evenly with softened butter. Stir together brown sugar and cinnamon; sprinkle evenly over butter. Sprinkle chopped apricots and pecans evenly over brown sugar mixture. Roll up, starting at one long end; cut into 12 (1 inch thick) slices. Place rolls into a lightly greased 10-inch cast-iron skillet, 10-inch round pan, or 9-inch square pan.
Bake at 375 for 35 to 40 minutes or until center rolls are golden brown and done; cool slightly. Stir together 1 cup confectioners sugar, 3 Tbsp. milk, and 1/2 tsp vanilla; drizzle evenly over rolls.
Note: To prepare individual rolls, prepare as directed; place one slice in each of 12 lightly greased 3-inch muffin cups. Bake at 375 for 20 to 25 minutes or until golden brown. Cool slightly, and remove from pan.
Variations:
Cinnamon-Raisin Rolls: Prepare Apricot-Pecan Cinnamon Rolls as directed, substituting 1 cup golden raisins for 1 (6 oz) pkg dried apricots.
Peaches-and-Cream Cinnamon Rolls: Prepare Apricot-Pecan Cinnamon Rolls as directed, substituting 1/2 (8 oz) pkg softened cream cheese for 1/4 cup butter and 1 (6 oz) pkg dried peaches for 1 (6 oz) pkg dried apricots.
Chocolate-Cherry-Cream Cheese Cinnamon Rolls: Prepare Apricot-Pecan Cinnamon Rolls as directed, substituting 1/2 (8 oz) pkg softened cream cheese for 1/4 cup butter, 1 (6-oz.) pkg dried cherries for 1 (6 oz) pkg dried apricots, and 1 cup semisweet chocolate morsels for 1/2 cup pecans. Makes 1 dozen
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APRICOT-PECAN CINNAMON ROLLS
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Category: Quick Breads
Prep Time: Cook Time: Total Time:
1 (26.4 oz) pkg frozen biscuits
1 (6 oz) pkg dried apricots
Flour
1/4 cup butter, softened
3/4 cup firmly packed brown sugar
1 tsp ground cinnamon
1/2 cup chopped pecans, toasted
1 cup confectioners sugar
3 tbsp milk
1/2 tsp vanilla extract
Arrange frozen biscuits, with sides touching, in 3 rows of 4 biscuits on a lightly floured surface. Let stand 30 to 45 minutes or until biscuits are thawed but still cool to the touch. Pour boiling water to cover over dried apricots, and let stand 10 minutes; drain well. Chop apricots.
Sprinkle thawed biscuits lightly with flour. Press biscuit edges together, and pat to form a 10- x 12-inch rectangle of dough; spread evenly with softened butter. Stir together brown sugar and cinnamon; sprinkle evenly over butter. Sprinkle chopped apricots and pecans evenly over brown sugar mixture. Roll up, starting at one long end; cut into 12 (1 inch thick) slices. Place rolls into a lightly greased 10-inch cast-iron skillet, 10-inch round pan, or 9-inch square pan.
Bake at 375 for 35 to 40 minutes or until center rolls are golden brown and done; cool slightly. Stir together 1 cup confectioners sugar, 3 Tbsp. milk, and 1/2 tsp vanilla; drizzle evenly over rolls.
Note: To prepare individual rolls, prepare as directed; place one slice in each of 12 lightly greased 3-inch muffin cups. Bake at 375 for 20 to 25 minutes or until golden brown. Cool slightly, and remove from pan.
Variations:
Cinnamon-Raisin Rolls: Prepare Apricot-Pecan Cinnamon Rolls as directed, substituting 1 cup golden raisins for 1 (6 oz) pkg dried apricots.
Peaches-and-Cream Cinnamon Rolls: Prepare Apricot-Pecan Cinnamon Rolls as directed, substituting 1/2 (8 oz) pkg softened cream cheese for 1/4 cup butter and 1 (6 oz) pkg dried peaches for 1 (6 oz) pkg dried apricots.
Chocolate-Cherry-Cream Cheese Cinnamon Rolls: Prepare Apricot-Pecan Cinnamon Rolls as directed, substituting 1/2 (8 oz) pkg softened cream cheese for 1/4 cup butter, 1 (6-oz.) pkg dried cherries for 1 (6 oz) pkg dried apricots, and 1 cup semisweet chocolate morsels for 1/2 cup pecans. Makes 1 dozen
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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