Best 7 Apricot Breakfast Rolls Recipes

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Apricot Breakfast Rolls are a delicious and easy-to-make treat that is perfect for any occasion. They are made with a simple yeast dough that is filled with a sweet and tangy apricot filling. The rolls are then baked until golden brown and glazed with a sweet glaze. This article will provide you with the best recipe for apricot breakfast rolls, as well as tips and tricks for making them perfect every time.

Check out the recipes below so you can choose the best recipe for yourself!

APRICOT SWEET ROLLS



Apricot Sweet Rolls image

Perfect for breakfast or for a mid-morning snack.

Provided by Kathy

Categories     Bread

Time 2h25m

Number Of Ingredients 12

1 cup milk (warmed)
2¼ teaspoons yeast (or one package)
3 Tablespoons sugar
3 whole eggs
½ cup butter (melted and cooled)
1 teaspoon salt
5 - 5½ cups all purpose flour
1/4 cup melted butter
1/2 cup sugar
1 cup finely chopped fresh apricots
1/2 cup powdered sugar
1-2 Tablespoons milk

Steps:

  • In a large mixing bowl add milk, yeast and sugar. Let sit 5-10 minutes until yeast is bubbly.
  • Add eggs, butter, salt and 2 cups of flour. Mix
  • With mixer running, continue adding flour 1 cup at a time. You might not need all the flour.
  • Knead for 10 minutes.
  • Place in a well greased bowl and cover.
  • Let stand until doubled, 60-90 minutes.
  • Punch down and place on a flat surface.
  • Roll out into a 12 x 18" rectangle.
  • Brush with melted butter (reserve some of the butter for the top of rolls)
  • Sprinkle sugar over butter and then sprinkle cut apricots.
  • Roll dough and seal seam.
  • Cut into 1" slices and place in a buttered baking dish.
  • Let rise approx 30 minutes
  • Bake in a 375 degree oven for 20-25 minutes.
  • Let cool in dish.
  • Mix glaze ingredients together and pour over baked and cooled cinnamon rolls.

Nutrition Facts : Calories 192 kcal, Carbohydrate 19 g, Protein 1 g, Fat 12 g, SaturatedFat 7 g, Cholesterol 33 mg, Sodium 306 mg, Sugar 18 g, ServingSize 1 serving

APRICOT BREAKFAST ROLLS



Apricot Breakfast Rolls image

These whole wheat breakfast rolls are a real treat, with their hint of cinnamon and sweet glaze! "I came up with this original recipe while trying to make cinnamon rolls without using butter, margarine or oil," recalls Connie Knudtson, Joplin, Missouri. "It won first prize in the heart-healthy cooking contest at the Ozark Empire Fair one year."

Provided by Taste of Home

Time 1h

Yield 1 dozen.

Number Of Ingredients 10

1 package (1/4 ounce) active dry yeast
1/2 cup warm water (110° to 115°)
2 cups warm fat-free milk (110° to 115°)
1 teaspoon salt
1 cup whole wheat flour
3-1/2 to 4-1/2 cups all-purpose flour
1 jar (14-1/2 ounces) apricot spreadable fruit, divided
1/2 teaspoon ground cinnamon
1 cup confectioners' sugar
1/2 teaspoon cold fat-free milk

Steps:

  • In a bowl, dissolve yeast in warm water. Stir in warm milk, salt, whole wheat flour and 3 cups all-purpose flour; beat until smooth. Stir in enough remaining all-purpose flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat top. Cover and let rise in a warm place until doubled, about 1-1/4 hours., Punch dough down. Turn onto a floured surface; knead 8 times. Cover and let rest for 5 minutes. Roll into an 18-in. square. Spread 1 cup fruit spread to within 1/2 in. of edges; sprinkle with cinnamon. Roll up jelly-roll style; pinch seam to seal. Cut into 12 pieces; place in a 13-in. x 9-in. baking dish coated with cooking spray. Cover and let rise until doubled, about 30 minutes., Bake at 350° for 30-35 minutes or until lightly browned. Cool on a wire rack for 30 minutes. For glaze, in a bowl, combine confectioners' sugar, cold milk and remaining fruit spread. Drizzle over rolls.

Nutrition Facts : Calories 271 calories, Fat 1g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 225mg sodium, Carbohydrate 60g carbohydrate (0 sugars, Fiber 2g fiber), Protein 7g protein.

APRICOT DELIGHT BREAKFAST ROLLS



Apricot Delight Breakfast Rolls image

Flaky gluten-free breakfast rolls filled with apricots, currants and raisins.

Provided by Leanne Vogel

Time 45m

Yield 12

Number Of Ingredients 15

1 tablespoon active dry yeast
1 teaspoon demerara sugar
1 cups warm non-dairy milk - I used lite unsweetened coconut milk
¾ cup white rice flour
¼ cup sweet rice flour
¼ cup + 2 tablespoon potato starch
¼ cup tapioca starch
1 tablespoon freshly ground flax seed
½ teaspoon himalayan rock salt
½ tablespoon baking powder
1 large egg
2 tablespoon coconut oil, melted + more for oiling
2 tablespoon honey
½ teaspoon coconut water vinegar or apple cider vinegar
1 cup mixed dried fruit: chopped apricots, dried currants and raisins

Steps:

  • Combine the yeast, sugar and warmed milk in a small bowl and mix to dissolve the sugar. Let it sit while you prepare the rest of the ingredients. It should start to get foamy and increase in size.
  • Combine the flours, starches, flax seed, salt and baking powder in the bowl of a food processor or stand mixer and mix for 30 seconds using the dough blade.
  • Add the yeast mixture, 1 egg, melted coconut oil, honey and vinegar. Mix for 3 minutes. The batter should be similar to cake batter. Stir in dried fruit.
  • Oil a muffin pan with extra coconut oil and preheat the oven to 375F.
  • Pour the dough into muffin tins, cover with a clean kitchen towel and place in a warm place to rise. Allow it to sit for about 35 minutes. I just set it on top of my stove while the oven was preheating.
  • After the dough has risen, bake for 12-15 minutes or until golden brown tops begin to form.
  • Allow to cool in the pans for 15 minutes before removing and serving!

APRICOT ROLLS RECIPE - (4.6/5)



Apricot Rolls Recipe - (4.6/5) image

Provided by kdet

Number Of Ingredients 8

8 cups sifted flour
4 TSP Baking Powder
1 TSP salt
8 egg yolks slightly beaten
1/2 pint sour cream
2 TSP vanilla
2 cups butter
2 pkg dry yeast dissolved in 1/2 cup warm water

Steps:

  • Sift dry ingredients cut in butter. Dissolve yeast in warm water stir yolks, sour cream and vanilla. Add yeast and egg yolk mixture to dry ingredients. Refrigerate at least an hour. Preheat oven to 400 degrees. Lightlly grease baking pans. Divide dough into 16 balls. Refriderate until ready to roll and fill. On board sprinkled with lots and lots of powdered sugar. Roll each ball into a 9 inch circle. Cut into 8 wedges. Spread on filling on dough. Roll up starting with wide end of wedge. Turn in ends so they won't burn. Place on baking sheet. Bake 12 to 15 mins. Apricot filling. ½ cup sugar for each cup of apricots. Use enough water so they won't stick and burn, Simmer for 20 minutes or so, add sugar last few minutes. We used two bags of apricots from Costco. Process them in the food processor before putting them on the stove.

BREAKFAST ROLLS



Breakfast Rolls image

As a rancher's wife and member off the Kansas CattleWomen, I'm always on the lookout for ways to serve ground beef. Team these savory rolls with scrambled eggs and fresh fruit for a hearty breakfast. - Vicki Kelly, Severy, Kansas

Provided by Taste of Home

Time 45m

Yield 12 servings.

Number Of Ingredients 6

1 pound ground beef
1 medium onion, chopped
2 teaspoons beef bouillon granules
1/2 teaspoon pepper
1 loaf (1 pound) frozen bread dough, thawed
3 slices Swiss cheese, cut into strips

Steps:

  • In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in bouillon and pepper. Cool for 15 minutes. , On a floured surface, roll out dough into a 12x8-in. rectangle. Spread beef mixture to within 1/2 in. of short edges and 1 in. of long edges. Roll up, jelly-roll style, starting with a long side; pinch seam to seal. , Cut into 12 slices. Place in a greased 13x9-in. baking pan. Cover and let rise until nearly doubled, about 30 minutes. , Bake at 425° for 15-20 minutes or until golden brown. Place two cheese strips over each roll. Bake 5 minutes longer or until cheese is melted.

Nutrition Facts : Calories 192 calories, Fat 7g fat (3g saturated fat), Cholesterol 25mg cholesterol, Sodium 377mg sodium, Carbohydrate 21g carbohydrate (2g sugars, Fiber 1g fiber), Protein 12g protein.

EASY APRICOT CRESCENTS



Easy Apricot Crescents image

Make and share this Easy Apricot Crescents recipe from Food.com.

Provided by MizzNezz

Categories     Dessert

Time 18m

Yield 8 serving(s)

Number Of Ingredients 5

1 package crescent roll
1/4 cup apricot jam
1/4 cup coconut
1/4 cup finely chopped pecans
powdered sugar

Steps:

  • Heat oven to 350*.
  • Seperate crescent rolls into 8 pieces.
  • Spread equal parts jam, coconut, and pecans on each roll.
  • Roll up and place seam side down on lightly greased baking sheet.
  • Bake for 10 minutes, or until golden brown.
  • Sprinkle with powdered sugar while still warm.

APRICOT SHORTBREAD BARS



Apricot Shortbread Bars image

This is a very fruity holiday cookie recipe. A jellied apricot mixture is baked onto a shortbread crust. Simple to make and very yummy!!

Provided by CORWYNN DARKHOLME

Categories     Desserts     Cookies     Fruit Cookie Recipes     Apricot

Time 1h15m

Yield 24

Number Of Ingredients 8

2 cups all-purpose flour
1 cup packed light brown sugar
⅔ cup butter or margarine, softened
1 ½ cups chopped dried apricots
2 teaspoons grated lemon zest
1 ½ cups white sugar
4 teaspoons cornstarch
1 cup chopped walnuts

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). In a medium bowl, stir together the flour and sugar. Cut in butter until the mixture resembles coarse crumbs. Press into the bottom of a 9x13 inch pan.
  • Bake for 12 to 15 minutes in the preheated oven, or until firm. While the crust is baking, place apricots in a saucepan with enough water to cover. Bring to a boil, and cook for 10 minutes.
  • Drain, reserving 1/2 cup of the liquid. Return the apricots and reserved liquid to the pan, and stir in the lemon zest. Mix together the sugar and cornstarch, and stir into the apricot mixture. Bring to a boil, and boil for 1 minute. Remove from heat and allow to cool. Spread onto the prepared crust, and sprinkle the walnuts over.
  • Bake for 20 to 25 minutes in the preheated oven, or until firm to the touch. Cool completely before cutting into bars.

Nutrition Facts : Calories 208.5 calories, Carbohydrate 32.6 g, Cholesterol 13.5 mg, Fat 8.5 g, Fiber 1.2 g, Protein 2.2 g, SaturatedFat 3.6 g, Sodium 39.1 mg, Sugar 22.9 g

Tips:

  • For a crispier crust, brush the rolls with melted butter before baking.
  • If you don't have apricot preserves, you can substitute another type of fruit preserves, such as raspberry or strawberry.
  • To make the rolls ahead of time, prepare them according to the recipe and then freeze them unbaked. When you're ready to serve, thaw the rolls overnight in the refrigerator and then bake them according to the recipe.
  • These rolls are best served warm, but they can also be enjoyed at room temperature.

Conclusion:

Apricot breakfast rolls are a delicious and easy-to-make breakfast treat. They're perfect for a special occasion or a lazy weekend morning. With their sweet apricot filling and flaky crust, these rolls are sure to be a hit with everyone who tries them.

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