Photography: Randy Mayor; Styling: Melanie J. Clarke
Yield
24 servings (serving size: 1 roll)

These rolls are good for busy mornings--let them stand 30 minutes, then bake 20 minutes. Make in disposable foil pans for easy gift-giving, and present the glaze in a small jar or zip-top plastic bag with these instructions: Microwave at HIGH 15 to 30 seconds, stir or knead until smooth, and drizzle over warm rolls.

How to Make It

Step 1

Dissolve yeast in warm water in a large bowl; let stand 5 minutes. Stir in 1/2 cup milk and next 5 ingredients (1/2 cup milk through egg). Lightly spoon flour into dry measuring cups; level with a knife. Add 3 1/2 cups flour to yeast mixture; stir until blended. Turn dough out onto a floured surface. Knead until smooth and elastic (about 10 minutes); add enough of the remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel sticky).

Step 2

Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.) Punch dough down; cover and let rest 5 minutes.

Step 3

To prepare filling, combine brown sugar, raisins, dried apricots, chopped pecans, and cinnamon.

Step 4

Roll the dough into an 18 x 10-inch rectangle on a floured surface. Brush 2 tablespoons melted butter over dough; sprinkle with 1 1/2 cups filling, leaving a 1/2-inch border. Beginning with a long side, roll up jelly-roll fashion, and pinch seam to seal (do not seal ends of roll).

Step 5

Place a long piece of dental floss under dough 3/4 inch from end of roll. Cross ends of floss over top of roll; slowly pull ends to cut through dough. Repeat procedure to make 24 rolls. Coat 2 (9-inch) square foil baking pans with cooking spray. Sprinkle 1/2 cup filling into bottom of each pan. Place 12 rolls, cut sides up, in each pan. Cover and let rise 1 1/2 hours or until doubled in size.

Step 6

Preheat oven to 350°.

Step 7

Uncover rolls. Bake at 350° for 20 minutes or until browned. Invert onto a serving platter.

Step 8

To prepare glaze, combine powdered sugar and 2 tablespoons milk, stirring until smooth. Drizzle over warm rolls.

Step 9

To Freeze Unbaked Rolls: Prepare recipe through cutting the dough into 24 rolls, placing in pans, and letting rise until doubled in size. Cover with plastic wrap. Wrap tightly with heavy-duty foil. Store in freezer up to 2 months.

Step 10

To Prepare Frozen Unbaked Rolls: Remove rolls from freezer, and let stand at room temperature 30 minutes. Uncover and bake at 350° for 20 minutes or until browned.

Ratings & Reviews

RobertYost1's Review

tigerlily2000
December 10, 2013
N/A

smd1212's Review

smd1212
September 26, 2011
Yum - I made these as is and divided them into a couple of pans to freeze some for another time. They were very tasty, but my guys and I prefer the Pecan Sticky Rolls (Sept. 2008 CL) over these. I will probably make a batch of those but use the directions here for freezing unbaked rolls - handy!

abriola's Review

abriola
December 13, 2010
Excellent. So easy and they bake-up really well. I have saved this recipe to make Christmas presents for neighbors. I will give them frozen and the recipient can bake when they want to. I made no changes to the recipe.

CynthiaJenkins's Review

716amanda
December 09, 2009
I have made this multiple times for my family and everyone loves it. The only thing I would change is to make the rolls bigger. Placing six rolls in each pan or 12 in a larger baking pan.

tigerlily2000's Review

CynthiaJenkins
October 19, 2009
These are delicious! I made the dough in my bread-maker, added the wet ingredients first, then put the flour and yeast on top and set the machine to "dough" cycle. Once the dough was ready, I made the buns exactly as written (omitting the apricots since I didn't have any). These are delicious! I can't wait to eat the ones I put in the freezer.

716amanda's Review

RobertYost1
August 29, 2009
These were super easy to make and absolutely delicious! I made them dairy-free by substituting in soy milk and a dairy free margarine/oil blend.