Apricot Sweet Rolls Recipes

APRICOT SWEET ROLLS

Steps:

• In a large mixing bowl add milk, yeast and sugar. Let sit 5-10 minutes until yeast is bubbly.
• Add eggs, butter, salt and 2 cups of flour. Mix
• With mixer running, continue adding flour 1 cup at a time. You might not need all the flour.
• Knead for 10 minutes.
• Place in a well greased bowl and cover.
• Let stand until doubled, 60-90 minutes.
• Punch down and place on a flat surface.
• Roll out into a 12 x 18" rectangle.
• Brush with melted butter (reserve some of the butter for the top of rolls)
• Sprinkle sugar over butter and then sprinkle cut apricots.
• Roll dough and seal seam.
• Cut into 1" slices and place in a buttered baking dish.
• Let rise approx 30 minutes
• Bake in a 375 degree oven for 20-25 minutes.
• Let cool in dish.
• Mix glaze ingredients together and pour over baked and cooled cinnamon rolls.

BEST EVER SWEET ROLLS

Steps:

• In large bowl, dissolve yeast in warm water 3-5 minutes.
• Add cake mix, 1 cup flour, eggs, oil and salt.
• Beat well until bubbles appear.
• Add 5 1/4 cups flour, slowly.
• Mix in mixmaster or by hand until soft dough forms.
• Knead about 5 minutes.
• Place in greased bowl and let rise until double in size.
• Punch down dough, and roll out on lightly floured surface.
• Coat with melted butter, cinnamon, sugar and optional fruit.
• Roll up like a jelly roll.
• Cut with a dull knife or dental floss to desired thickness.
• Place in a greased baking pan and allow to rise until doubled - - (If you wish to freeze them to bake later, skip this rising step and put directly into the freezer).
• Bake at 350 degrees for 25-35 minutes.
• Coat lightly with buttercream frosting once slightly cool.

APRICOT ROLLS RECIPE - (4.6/5)

Steps:

• Sift dry ingredients cut in butter. Dissolve yeast in warm water stir yolks, sour cream and vanilla. Add yeast and egg yolk mixture to dry ingredients. Refrigerate at least an hour. Preheat oven to 400 degrees. Lightlly grease baking pans. Divide dough into 16 balls. Refriderate until ready to roll and fill. On board sprinkled with lots and lots of powdered sugar. Roll each ball into a 9 inch circle. Cut into 8 wedges. Spread on filling on dough. Roll up starting with wide end of wedge. Turn in ends so they won't burn. Place on baking sheet. Bake 12 to 15 mins. Apricot filling. ½ cup sugar for each cup of apricots. Use enough water so they won't stick and burn, Simmer for 20 minutes or so, add sugar last few minutes. We used two bags of apricots from Costco. Process them in the food processor before putting them on the stove.

MOIST APRICOT ROLLS (USING NUT ROLL TINS)

Steps:

• Cover the apricots with hot water and allow to stand for 30 minutes. Drain well.
• Grease two nut roll tins and preheat oven to 190°C.
• Cream butter and sugar using an electric mixer, until light and fluffy.
• Beat in the eggs, one at a time. Beat until combined.
• Stir in half of the sifted flours with half of the milk.
• Stir in remaining flours and milk.
• Stir in the apricots.
• Spoon mixture evenly into the prepared tins. Tins should be kept upright.
• Bake in the oven for 1 hour.
• Remove from the oven and allow cakes to remain in the closed tins for 10 minutes.
• Carefully remove the lids and turn cakes out onto a wire rack to cool.

APRICOT BREAKFAST ROLLS

Steps:

• In a bowl, dissolve yeast in warm water. Stir in warm milk, salt, whole wheat flour and 3 cups all-purpose flour; beat until smooth. Stir in enough remaining all-purpose flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat top. Cover and let rise in a warm place until doubled, about 1-1/4 hours., Punch dough down. Turn onto a floured surface; knead 8 times. Cover and let rest for 5 minutes. Roll into an 18-in. square. Spread 1 cup fruit spread to within 1/2 in. of edges; sprinkle with cinnamon. Roll up jelly-roll style; pinch seam to seal. Cut into 12 pieces; place in a 13-in. x 9-in. baking dish coated with cooking spray. Cover and let rise until doubled, about 30 minutes., Bake at 350° for 30-35 minutes or until lightly browned. Cool on a wire rack for 30 minutes. For glaze, in a bowl, combine confectioners' sugar, cold milk and remaining fruit spread. Drizzle over rolls.