Apricot Breakfast Rolls Recipe

Name: Apricot Breakfast Rolls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 package (1/4 ounce) active dry yeast; 1/2 cup warm water (110u00b0 to 115u00b0); 2 cups warm fat-free milk (110u00b0 to 115u00b0); 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

Servings: persons

1 package (1/4 ounce) active dry yeast
1/2 cup warm water (110u00b0 to 115u00b0)
2 cups warm fat-free milk (110u00b0 to 115u00b0)
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

1
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.
2
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.
3
Bake at 350u00b0 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.

645

kcal

Calories

Fat

135

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 package (1/4 ounce) active dry yeast, 1/2 cup warm water (110u00b0 to 115u00b0), 2 cups warm fat-free milk (110u00b0 to 115u00b0), 1 teaspoon salt, and more.

Yes, Apricot Breakfast Rolls falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Apricot Breakfast Rolls

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