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

Frozen biscuits provide an easy shortcut to these breakfast rolls. Save this recipe to your Recipe File for the holidays, when quick, drool-worthy brunch treats are always needed.

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.

Ratings & Reviews

gramcayo's Review

LynnJga
September 08, 2013
Lynnjga when you used cream cheese (yummy idea), what did you substitute?

LynnJga's Review

pgschafer1
January 11, 2012
2/12/12 Made these again this morn and used dried cherries. Low-fat cream cheese; no spices, I reduced the brown sugar to 1/2 and stirred into the sugar 1/2 teaspoon of almond flavoring; toasted chopped blanched almonds instead of pecans; almond flavoring in the icing. Perfect blend of cherries & almonds! Just noticed the suggestion of using a cupcake pan which I will do next time to brown each all the way around. 1/11/12 Hubby THOUGHT he didn't like apricots till he ate one of these. He grabbed one going out the door this morn and when he came in this evening he said he now loves apricots...he is now having one for his bedtime snack :) The next flavor will be dried cherries with almonds; half cinnamon & half nutmeg and almond flavoring in the icing. Allyoop58 had a great idea! I make my own biscuits also using White Lily and this worked out perfectly! Thanks for the tip :)

allyoop58's Review

gramcayo
December 12, 2010
I'll be making this recipe for years to come! I luv being able to change out ingredients for a new flavor also! If you can't find frozen biscuits, may I suggest making homemade. I use the recipe on (the backside) White Lilly flour. My family luvs these!

pgschafer1's Review

allyoop58
November 03, 2010
So easy and sooooo YUMMY!

Xromos's Review

AliciaJordan
January 02, 2010
Very easy to make with ingredients often at hand. Love it!

AliciaJordan's Review

Xromos
December 28, 2009
Loved these rolls. Easy to make and they taste great. Will make again and again.