A quick-rise yeast dough makes these Quick Apricot Pecan Cinnamon Rolls a mouth-watering breakfast treat. Dried apricots and crunchy pecans take traditional cinnamon rolls up a notch, perfect for breakfast or brunch for the one’s you love.
If you’ve been following me for a while, you now know that cinnamon rolls is my all time favorite dessert and/or breakfast. Are Cinnamon Rolls a dessert item or a breakfast item? For me, traditionally, they’re an anytime item, because I can’t get them made by breakfast time. I stress traditionally because until I found this quick recipe, making Cinnamon Rolls was a 4 hour process. You may remember my first using the dough of this recipe for my Snickers Bars Cinnamon Rolls. They were absolutely ‘the bomb’.
Let me also note, that most of the time I lump any kind of sweet roll into the Cinnamon Roll category. I’ve made Lemon Rolls, and Maple Rolls, Slow Cooker rolls and, even, Cinnamon Roll Bread. I refer to all of them as ‘Cinnamon Rolls’. You can see my drool-worthy Cinnamon Roll board on Pinterest. You should totally follow that board if you like cinnamon rolls!
For these Quick Apricot Pecan Cinnamon Rolls I made a traditional cinnamon roll and jazzed it up with finely chopped apricot and salted and toasted pecans. I liked the texture these ingredients added.
Quick Apricot Pecan Cinnamon Rolls Tips
I can’t stress enough a few tips when you are baking.
- Use quality ingredients. I use real butter when baking and a good quality flour. (This recipe calls for bread flour. All-purpose flour may be substituted, but you’ll have a slightly different texture in the finished roll.)
- Always read through the recipe twice (!) before starting.
- Set the ingredients out to make sure you have everything you need. I’ll be honest, I’ve been in the middle of a recipe and realize I only have half a cup of something when I need a full cup. Nothing is more frustrating. Luckily, I have great neighbors than have come through for me in a pinch more than once! Most of the time I give them whatever it is that I’m making, after photos of course, so it’s kind of a win win situation!
- Always check the date on your yeast, if it’s close to the expiration date throw it away and get fresh. If it doesn’t bubble or bubbles only slightly, and you’ve used a thermometer to test the water, the yeast is either old or dead and you should throw it out. If it doesn’t bubble when warm liquid is added, you’ll just waste the remainder of the ingredients because it won’t magically rise when the other ingredients are added.
- Always test the liquid with a thermometer. Check yeast package for temperature suggestion, but most of the time it’s suggested the temperature be anywhere between 110 and 130 degrees.
- With all breads containing yeast, a little patience is required. I know, patience is NOT my thing, but just think about the pillowy soft rolls you’ll have at the end!
- 1 T active dry yeast
- 1 T granulated sugar
- 1 T honey
- 1 1/2 cups hot water 100 to 110 degrees
- 4 to 4 and 1/2 cups bread flour
- 1 T powdered milk
- 1/2 cup granulated sugar
- 1/4 tsp salt
- 2 large eggs beaten
- cup pecans chopped
- cup dried apricots, chopped
- /2 cup butter, room temperature
- cup light brown sugar, packed
- /3 c cinnamon
- c confectioners sugar
- tsp vanilla
- T milk, half & half or heavy whipping cream (more if needed)
- Combine yeast, water and 1 tablespoon sugar in a small mixing bowl. Allow to sit 10 to 15 minutes in a warm place.
- Once yeast is foamy and almost doubled in size stir in the honey.
- While yeast is sitting, add 3 cups flour, powdered milk, salt and 1/2 cup sugar to a large mixing bowl. Once yeast is ready, add yeast and eggs to this flour mixture. Mix using the dough hook on your electric mixer on low until all ingredients are combined. Or mix with a wooden spoon by hand if you're super woman.
- Once this mixture is incorporated slowly add the remaining flour 1 tablespoon at a time until dough pulls away from bowl and is no longer sticky. At this point you may want to remove from the bowl and knead by hand as it is very thick and puts a lot of strain on the mixer.
- Allow the dough to rest on a floured surface for 5 minutes. Turn the bowl you mixed it in upside-down over the dough.
- Preheat you oven to 350 degrees. Spray 9x13 inch pan or two 8 or 9 inch pans with non-stick spray.
- On a floured surface, roll out the dough into a large rectangle until 1/2 inch thick. Dough should measure about 16 inches by 12 inches.
- Spread butter on dough, then sprinkle brown sugar, cinnamon, apricots and pecans over dough.
- Roll dough, beginning on long side, pinching ends as you roll.
- With a serrated knife, slice the roll in half. Slice each half in half. Then half each of those pieces in half. You should have 12 rolls.
- Place rolls in prepared pans. Allow to sit about 5 minutes then place in pre-heated oven.
- Bake 20 to 25 minutes or until lightly browned.
- Combine confectioners sugar, vanilla and milk. Whisk until smooth, pour over hot rolls.
I used dried apricots in this recipe, but a cup of apricot jam or preserves would also be fantastic.If pecans aren't your thing, substitute almonds, walnuts or pistachios. ©CallMePMc.com All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.
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