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BREAKFAST PASTRIES:
Apricot - Pecan Cinnamon Rolls
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Apricot
- Pecan Cinnamon Rolls |
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Homemade flavor
is inside every sweet and buttery bite of these
delicious biscuit cinnamon rolls...
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One
26.4oz. |
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package frozen biscuits |
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One
6oz. |
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package dried apricots |
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flour |
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¼
cup |
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butter, softened |
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¾
cup |
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firmly packed brown sugar |
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1
tsp |
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ground cinnamon |
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½
cup |
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chopped pecans, toasted |
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2
cups |
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powdered sugar |
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3
Tbs |
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milk |
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½
tsp |
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pure
vanilla extract |
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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. |
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2 |
Pour boiling
water to cover over dried apricots, and let
stand 10 minutes; drain well. Chop apricots. |
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3 |
Sprinkle
thawed biscuits lightly with flour. Press
biscuit edges together, and pat to form 10x12"
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. |
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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. |
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5 |
Bake at 375°
for 35-40 minutes or until center rolls are
golden brown and done; cool slightly. |
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6 |
Stir
together 1 cup powdered sugar, 3 T. milk, and ½
t. vanilla; drizzle evenly over rolls. |
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Yield: 1 dozen |
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Cooking Tips |
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*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. |
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*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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Recipe Source |
Southern Living
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