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1
Arrange frozen biscuits, with sides touching, in 3 rows of 4 biscuits on a lightly floured surface. Let stand 30 to 45 minutes or until biscuits are thawed but still cool to the touch.
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2
Pour boiling water to cover over dried apricots, and let stand 10 minutes; drain well. Chop apricots.
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3
Sprinkle thawed biscuits lightly with flour. Press biscuit edges together, and pat to form a 10- x 12-inch rectangle of dough; spread evenly with softened butter. Stir together brown sugar and cinnamon; sprinkle evenly over butter. Sprinkle chopped apricots and pecans evenly over brown sugar mixture.
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4
Roll up, starting at one long end; cut into 12 (about 1-inch-thick) slices. Place rolls into a lightly greased 10-inch cast-iron skillet, 10-inch round pan, or 9-inch square pan.
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5
Bake at 375u00b0 for 35 to 40 minutes or until center rolls are golden brown and done; cool slightly.
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6
Stir together 1 cup powdered sugar, 3 Tbsp. milk, and 1/2 tsp. vanilla; drizzle evenly over rolls.
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7
Cinnamon-Raisin Rolls: Prepare Apricot-Pecan Cinnamon Rolls as directed, substituting 1 cup golden raisins for 1 (6-oz.) package dried apricots.
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8
Peaches-and-Cream Cinnamon Rolls: Prepare Apricot-Pecan Cinnamon Rolls as directed, substituting 1/2 (8-oz.) package softened cream cheese for 1/4 cup butter and 1 (6-oz.) package dried peaches for 1 (6-oz.) package dried apricots.
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9
Chocolate-Cherry-Cream Cheese Cinnamon Rolls: Prepare Apricot-Pecan Cinnamon Rolls as directed, substituting 1/2 (8-oz.) package softened cream cheese for 1/4 cup butter, 1 (6-oz.) package dried cherries for 1 (6-oz.) package dried apricots, and 1 cup semisweet chocolate morsels for 1/2 cup pecans.
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10
To prepare individual rolls, prepare as directed; place one slice in each of 12 lightly greased 3-inch muffin cups. Bake at 375u00b0 for 20 to 25 minutes or until golden brown. Cool slightly, and remove from pan.
