Apricot Breakfast Rolls Recipe

Name: Apricot Breakfast Rolls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 14 ounce active dry yeast; ½ cup warm water (110-115); 2 cups warm nonfat milk (110-115); 1 teaspoon salt; 1 cup whole wheat flour; 3 12-4 ½ cups all-purpose flour; 14 12 ounces apricot spreradable fruit, divided; ½ teaspoon ground cinnamon; 1 cup confectioners' sugar; ½ teaspoon cold nonfat milk

Servings: persons

14 ounce active dry yeast
½ cup warm water (110-115)
2 cups warm nonfat milk (110-115)
1 teaspoon salt
1 cup whole wheat flour
3 12-4 ½ cups all-purpose flour
14 12 ounces apricot spreradable fruit, divided
½ teaspoon ground cinnamon
1 cup confectioners' sugar
½ teaspoon cold nonfat milk

1
In a mixing bowl, dissolve yeast in warm water.
2
Stir in warm milk, salt, whole wheat flour and 3 cups all purpose flour; beat until smooth.
3
Stir in enough remaining all-purpose flour to form a soft dough.
4
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes.
5
Place in a bowl coated with nonstick cooking spray, turning once to coat top.
6
Cover and let rise in a warm place until doubled, about 1 1/4 hours.
7
Punch down.
8
Turn onto a floured surface; knead 8 times.
9
Cover and let rest for 5 minutes.
10
Roll into an 18-inch square.
11
Spread 1 cup fruit spread to within 1/2-inch of edges; sprinkle with cinnamon.
12
Roll up jelly-roll style; pinch seam to seal.
13
Cut into 12 pieces; place in a 13x9x2-inch baking dish coated with nonstick cooking spray.
14
Cover and let rise until doubled, about 30 minutes.
15
Bake at 350 for 30-35 minutes or until lightly browned.
16
Cool on a wire rack for 30 minutes.
17
For glaze, in a bowl, combine confectioners' sugar, cold milk and remaining fruit spread.
18
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: 14 ounce active dry yeast, ½ cup warm water (110-115), 2 cups warm nonfat milk (110-115), 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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