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Prep Time
10 Mins
Stand Time
55 Mins
Bake Time
40 Mins
Yield
Makes 1 dozen

How to Make It

Step 1

Arrange frozen biscuits, with sides touching, in 3 rows of 4 biscuits on a lightly floured surface. Let stand 30 to 45 minutes or until biscuits are thawed but still cool to the touch.

Step 2

Pour boiling water to cover over dried apricots, and let stand 10 minutes; drain well. Chop apricots.

Step 3

Sprinkle thawed biscuits lightly with flour. Press biscuit edges together, and pat to form a 10- x 12-inch rectangle of dough; spread evenly with softened butter. Stir together brown sugar and cinnamon; sprinkle evenly over butter. Sprinkle chopped apricots and pecans evenly over brown sugar mixture.

Step 4

Roll up, starting at one long end; cut into 12 (about 1-inch-thick) slices. Place rolls into a lightly greased 10-inch cast-iron skillet, 10-inch round pan, or 9-inch square pan.

Step 5

Bake at 375° for 35 to 40 minutes or until center rolls are golden brown and done; cool slightly.

Step 6

Stir together 1 cup powdered sugar, 3 Tbsp. milk, and 1/2 tsp. vanilla; drizzle evenly over rolls.

Step 7

Cinnamon-Raisin Rolls: Prepare Apricot-Pecan Cinnamon Rolls as directed, substituting 1 cup golden raisins for 1 (6-oz.) package dried apricots.

Step 8

Peaches-and-Cream Cinnamon Rolls: Prepare Apricot-Pecan Cinnamon Rolls as directed, substituting 1/2 (8-oz.) package softened cream cheese for 1/4 cup butter and 1 (6-oz.) package dried peaches for 1 (6-oz.) package dried apricots.

Step 9

Chocolate-Cherry-Cream Cheese Cinnamon Rolls: Prepare Apricot-Pecan Cinnamon Rolls as directed, substituting 1/2 (8-oz.) package softened cream cheese for 1/4 cup butter, 1 (6-oz.) package dried cherries for 1 (6-oz.) package dried apricots, and 1 cup semisweet chocolate morsels for 1/2 cup pecans.

Chef's Notes

To prepare individual rolls, prepare as directed; place one slice in each of 12 lightly greased 3-inch muffin cups. Bake at 375° for 20 to 25 minutes or until golden brown. Cool slightly, and remove from pan.

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