Apricot Breakfast 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.

ALMOND-ORANGE-APRICOT CRESCENT ROLLS

Steps:

• Preheat oven to package directions and roll out dough on a nonstick cookie sheet. Cut and separate dough into perforated triangles. Combine the apricot jam or fruit spread and the orange marmalade in a small bowl. Place bowl in microwave and cook on HIGH 15 seconds to loosen the preserves. Beat egg with water to thin it out a little for an egg wash. Use the back of a teaspoon to spread a thin layer of apricot-orange jam across each piece of dough. Roll crescents up, brush with a little egg wash and coat with sesame seeds and almonds. Bake to package directions until deep golden in color. Serve warm.

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.