Do you know how I know that I’m really starting to like this whole “make your own bread” thing? I love the smell of active yeast. [Whoa, weird!] I know. Its totally weird! But when I start making a bread recipe, the yeast starts to bubble and fill the whole house with good bread smells. Its like crazy food science and I love it. I also love the end product. [Mmm. Carbs.] Like these apricot sweet rolls? Totally and absolutely in love with them.
I actually made a double batch of these – one pan for church and one pan for our house. And that was a good call because they didn’t stand a chance. [At church or at our house.] I brought a full pan of rolls this Sunday and walked out with nothing but crumbs. The ladies were all asking about them and I just smiled. When you make the little old ladies at church happy, you know its a good recipe.
And then I thought to myself “these would be perfect for Easter brunch!” So I’m going to have to make them again for this coming weeks service. And you know what? I’m ok with that. [And I bet everyone else at church is as well!]
I am a carb lover [shocker, I know] with a sweet tooth so this is like the best of both worlds for me. I’m sort of glad that I don’t make them often because, well, that wouldn’t be a good thing for my waistline.
But every once and awhile you just have to get the yeast a bubbling and roll out some sweet rolls. And forget what your waistline is telling you because these are absolutely worth the calories and the extra gym time. [And the pats on the back from the little old church ladies.]
Apricot Sweet Rolls
Ingredients
- Rolls
- 1/2 cup warm water
- 1 (1/4 oz) pkg active dry yeast
- 2 tablespoons sugar
- 1/2 cup butter, melted
- 3/4 cup warm milk
- 3/4 cup sugar
- 1 egg
- 1 teaspoon salt
- 4 cups flour
- Filling
- 1/2 cup butter, softened
- 1 cup sugar
- 12-15 dried apricots
- 1-2 tablespoons apple juice
- Icing
- 1/2 cup salted butter
- 21/2 cup powdered sugar
- 5 -10 dried apricots
- 1 tablespoon milk
Instructions
- Place your yeast and sugar in the warm water and set aside for about 10 minutes.
- Mix together the sugar, butter, milk, egg and salt in a separate bowl.
- Pour the yeast mixture into the sugar mix and stir until combined.
- Add 2 cups of flour and mix with a wooden spoon.
- Keep adding the flour a little at a time until you form a soft dough. It should be slightly sticky but manageable. (If too sticky, add more flour)
- Place in a bowl, cover and let rise for one hour.
- To make your filling - mix everything together in a food processor.
- After it has risen, place on a lightly floured surface and punch down.
- Roll it out to form a large rectangle.
- Spread your apricot filling onto the rectangle.
- Roll up the dough up to make a log.
- Cut the rolls into about 1 inch thick spirals using floss.
- Place the spirals on a greased baking dish and allow to rise for another hour or until they have doubled in size.
- Bake for 20 minutes at 350 or until the tops are golden brown.
- While they are baking, mix the frosting ingredients in the food processor.
- Cover with the frosting once they are cooled.
- Enjoy!
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Laurie says
You ROCK for linking up this week to Tip Me Tuesday {high fives} Just a heads up, Tip Junkie can help you index your blog more effectively if you upload at least 2 images, 2 steps, and blog post URL into your Tip Junkie craft room! Simply login and click “add a project” on your profile page to get started. {yep I’ve got your back!} ~ Laurie {a.k.a. the Tip Junkie}
Link ~ http://www.tipjunkie.com/how-to-add-a-craft-room-project-on-tip-junkie
Cathy@LemonTreeDwelling says
Yumm! I have been craving dried apricots this entire pregnancy and these sweet rolls sound AMAZING!!
Kelley says
Thanks Cathy! I love apricots! I like them fresh but I havent been able to find them anywhere. I still love them dried though. 🙂
Kelley @Miss Information Blog says
Kelley these look so yummy I love anything in a roll with icing! Thanks for sharing at Cook it! Craft it! Share it! I hope to see you back this week!
Kelley says
Thanks so much friend! And yes, icing makes everything better! Ill be there next week 🙂
Shambray says
I would love to use this as part of a roundup I am putting together. I would use a small picture as part of a collage and then a link to this post. Please let me know if this is something you would like me to do. Thanks a million!
Kelley says
That sounds great! Thanks for asking!
Shambray says
Thanks so much! I just published it! http://www.shambray.com/2015/05/8-mothers-day-ideas.html
Kelley says
Woohoo!! Awesome!
Kerry Lang says
These look amazing!!!
Kelley says
Thanks Kerry!
Debbie Whitmore says
These look wonderful! I love cinnamon rolls and these seem to be similar. I can’t wait to make them. Thanks for sharing the recipe. And congrats on the new baby coming in July. July 28th is my daughter’s birthday. 🙂
Kelley says
Awesome!! The 28th is a great day!
Pam H. says
These rolls would be perfect for Easter brunch.
Kelley says
Agreed! They would be perfect!
Rose says
I made these this morning. Actually, I put them together last night and baked them this morning. Except that I modified the frosting, since my daughter doesn’t like butter very much. I substituted cream cheese for the butter in the frosting. These rolls are amazing! I have made all kinds of sweet rolls, and these are absolutely the best! The only thing that was slightly disappointing was that I thought they could have used more apricot flavor. I might mess around with using apricot preserves somewhere, either in the filling or the frosting. Thanks so much for posting this recipe!
Kelley says
Hey Rose! Thanks so much for the sweet comment. Let me know how they turn out with the preserves! I bet that would make them even better!