Fresh Apricots make a delicious filling in these Apricot Sweet Rolls. These are your favorite cinnamon roll filled with a fruit filing.
I'm down to my final few apricots left from the Peach Man. I bought a huge box of ripe apricots from our local fruit stand that needed to be used right away. I made homemade apricot jam and I have made these apricot sweet rolls three times! The kids are in sweet roll heaven!
For the first batch, I made an apricot filling with sugar, cornstarch and fresh cut apricots. When I went to roll up the dough I had nothing but a giant mess.
The filling oozed out the sides and all over the counter. Then I cut the rolls....more mess. The end result was a delicious sweet roll, but I lost half the filling in the process.
I started batch two the next morning. This time I took the fresh apricots and cut them up into teeny tiny pieces. That was it.
Once the dough was rolled out, I brushed it with butter, sprinkled it with sugar and then sprinkled on the fresh cut apricots. Rolling the dough was just like rolling up cinnamon rolls; perfectly easy and absolutely beautiful.
The kids thought the rolls were delicious!
The third batch was simply because I still had a handful of apricots left and this time I just couldn't resist!
I used my cinnamon roll recipe for the dough and then just added a very light sweet drizzle of icing at the end. These sweet rolls are delicious!
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Apricot Sweet Rolls
Ingredients
- 1 cup milk (warmed)
- 2¼ teaspoons yeast (or one package)
- 3 Tablespoons sugar
- 3 whole eggs
- ½ cup butter (melted and cooled)
- 1 teaspoon salt
- 5 - 5½ cups all purpose flour
Filling
- ¼ cup melted butter
- ½ cup sugar
- 1 cup finely chopped fresh apricots
Glaze
- ½ cup powdered sugar
- 1-2 Tablespoons milk
Instructions
- 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.
Kathy Chapman says
I tried this today. Easy to follow recipe, but I wasn’t sure how long to knead the dough. I added slivered almonds and made the drizzle from apricot liquor and powdered sugar.
Kathy says
Hi - I love the addition of almonds and the apricot liquor in the icing! Yum!!! For kneading, I usually knead for 5 - 10 minutes.
Pamela says
Have you made them with gluten free flour, and an alternative sugar? Just wondering
Kathy says
Hi Pamela,
I have only made these sweet rolls as written in the recipe.
Kathy
Diane Marie Lockard says
Hi, my grandma made these ur she put the dough in ice water. I don't know why . Do you know why she did that? They we're e so good!
Kathy says
I don't know why she'd put it into ice water! I find old techniques so interesting and I love reading old cookbooks, but this is one I haven't heard before. I'm glad you enjoyed these sweet rolls.
Christie says
I love sweet rolls, but I never thought to use apricot. Looks so good!
Kathy says
They are pretty addicting!