APRICOT- PECAN CINNAMON ROLLS
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One 26.4oz. package frozen biscuits
One 6oz. package dried apricots
flour
¼ cup butter, softened
¾ cup firmly packed brown sugar
1 tsp ground cinnamon
½ cup chopped pecans, toasted
2 cups powdered sugar
3 Tbs milk
½ tsp pure vanilla extract
1. Arrange frozen biscuits, with sides touching, in 3 rows of 4 biscuits on a lightly floured surface. Let stand 30-45 minutes or until biscuits are thawed but still cool to the touch.
2. Pour boiling water to cover over dried apricots, and let stand 10 minutes; drain well. Chop apricots.
3. Sprinkle thawed biscuits lightly with flour. Press biscuit edges together, and pat to form 10×12″ 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.
4. Roll up, starting at one long end; cut into 12 (about 1″ thick) slices. Place rolls into a lightly greased 10″ cast iron skillet, 10″ round pan, or 9″ square pan.
5. Bake at 375° for 35-40 minutes or until center rolls are golden brown and done; cool slightly.
6. Stir together 1 cup powdered sugar, 3 T. milk, and ½ t. vanilla; drizzle evenly over rolls.
Yield: 1 dozen
Recipe Source: Southern Living
Cooking Tips
*Be sure to work with the dough as soon as it’s soft enough to pat into a rectangle. The biscuits should still be cold when you begin to pat them together. If left to stand too long, the dough will discolor and not rise properly.
**Don’t worry about small tears or ragged edges when rolling or slicing the dough. Just poke any loose filling back inside, press the dough together and continue on. The rolls will still bake up beautifully.
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