Quick Apricot Pecan Cinnamon Rolls

5 from 1 vote

Quick Apricot Pecan Cinnamon Rolls

A quick-rise yeast dough makes these Quick Apricot Pecan Cinnamon Rolls a mouth-watering breakfast treat. Dried apricots and crunchy pecans take traditional cinnamon rolls up a notch.

Course Breakfast. Side, Dessert

Cuisine American/Southern

Keyword apricot, cinnamon rolls, pecans, sweet rolls

Prep Time 45

Cook Time 25

Total Time 1 10

Servings rolls

Calories 504kcal

Author Paula

Ingredients

Dough

1 Tablespoon active dry yeast
1 Tablespoon granulated sugar
1 Tablespoon honey
1 and ½ cups hot water 100 to 110 degrees
4 to 4 and ½ cups bread flour
1 Tablespoon powdered milk
½ cup granulated sugar
¼ teaspoon salt
2 large eggs beaten

Filling

1 cup pecans chopped
1 cup dried apricots chopped
½ cup butter at room temperature
1 cup brown sugar packed
⅓ cup ground cinnamon

Glaze

1 cup powdered sugar (aka confectioners)
1 teaspoon pure vanilla extract
1 tablespoon whole milk half & half or heavy whipping cream (more if needed)

Instructions

Combine yeast, water, and 1 tablespoon of sugar in a small mixing bowl. Allow to sit for 10 to 15 minutes in a warm place.
Once the yeast is foamy, stir in the honey.
While the yeast is sitting, add 3 cups flour, powdered milk, salt, and 1/2 cup sugar to a large mixing bowl. Once the yeast is ready, add yeast and eggs to this flour mixture. Mix using the dough hook on your electric mixer on low until all ingredients are combined. Or mix with a wooden spoon by hand if you're superwoman. 😆
Once this mixture is incorporated, slowly add the remaining flour 1 tablespoon at a time until the dough pulls away from the bowl and is no longer sticky. At this point, you may want to remove it from the bowl and knead it by hand as it is very thick and puts a lot of strain on the mixer.
Allow the dough to rest on a floured surface for 5 minutes. Turn the bowl you mixed it in upside-down over the dough.
Preheat your oven to 350 degrees. Spray a 9x13-inch pan or two 8 or 9-inch pans with non-stick spray.
On a floured surface, roll out the dough into a large rectangle until 1/2 inch thick. The dough should measure about 16 inches by 12 inches.
Spread butter on the dough, then sprinkle brown sugar, cinnamon, apricots, and pecans over the dough.
Roll dough, beginning on the long side, pinching ends as you roll.
With a serrated knife, slice the roll in half. Slice each half in half. Then half each of those pieces in half. You should have 12 rolls.
Place rolls in prepared pans. Allow to sit for about 5 minutes then place in preheated oven.
Bake for 20 to 25 minutes or until lightly browned.
Combine confectioners sugar, vanilla, and milk. Whisk until smooth, and pour over hot rolls.

Notes

I used dried apricots in this recipe, but a cup of apricot jam or preserves would also be fantastic. If the pecans aren't your thing, substitute almonds, walnuts, or pistachios.

Nutrition