Fresh apricots make a delightful filling in these Apricot Sweet Rolls. Think of them as your favorite cinnamon roll, but filled with bright, fruity apricot pieces.
I bought a large box of ripe apricots from the local stand and used them right away. I turned some into homemade apricot jam and used the rest in these sweet rolls. After testing the recipe a few times, the kids declared them a hit.
My first attempt used a cooked apricot filling made with sugar, cornstarch and chopped apricots. When I rolled the dough, the filling oozed out and made a sticky mess. The rolls tasted great, but I lost a lot of filling during shaping.
For batch two I finely chopped the apricots before adding them to the dough. After rolling the dough out, I brushed it with butter, sprinkled sugar, and evenly scattered the small apricot pieces. Rolling the dough was as simple as making cinnamon rolls — neat, easy, and much less messy.
The third batch was an extra batch because I still had a few apricots left and couldn’t resist. I used a tried-and-true cinnamon roll dough, filled it with the finely chopped apricots, and finished with a light sweet glaze. The result is tender, slightly buttery rolls with pockets of fresh apricot flavor.
These apricot sweet rolls are perfect for breakfast or a mid-morning treat. The apricots add a pleasant fruitiness that balances the buttery dough and sweet glaze. If you have ripe apricots, this is a wonderful way to use them.
Other Great Recipes to Try
- Raspberry Scones
- Blackberry French Toast
- Raspberry Sweet Rolls
- Blueberry Lemon Sweet Rolls
If you make these rolls, leave a comment and snap a photo — I’d love to see how they turn out!
Apricot Sweet Rolls
Kathy Berget
Pin Recipe
Ingredients
- 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
Filling
- ¼ cup melted butter
- ½ cup sugar
- 1 cup finely chopped fresh apricots
Glaze
- ½ cup powdered sugar
- 1-2 Tablespoons milk
Instructions
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In a large mixing bowl, combine warmed milk, yeast, and 3 tablespoons sugar. Let sit 5–10 minutes until the yeast is bubbly.
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Add eggs, melted cooled butter, salt, and 2 cups of flour. Mix until combined.
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With the mixer running, add remaining flour 1 cup at a time until the dough comes together; you may not need all the flour.
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Knead the dough for about 10 minutes until smooth and elastic.
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Place the dough in a well-greased bowl and cover.
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Let rise until doubled, about 60–90 minutes.
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Punch the dough down and place it on a lightly floured surface.
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Roll the dough into a 12 x 18-inch rectangle.
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Brush the surface with ¼ cup melted butter, reserving a little for the tops of the rolls.
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Sprinkle ½ cup sugar evenly over the butter, then scatter 1 cup finely chopped apricots across the dough.
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Roll the dough tightly, sealing the seam as you go.
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Cut into 1-inch slices and place the rolls in a buttered baking dish.
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Let the rolls rise for about 30 minutes.
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Bake at 375°F (190°C) for 20–25 minutes, until golden.
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Allow the rolls to cool in the dish for a few minutes.
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Whisk together ½ cup powdered sugar and 1–2 tablespoons milk to make a light glaze, then drizzle it over the cooled rolls.
Nutritional Disclaimer:
Nutritional information is an estimate provided for convenience. For precise values, calculate nutrition using the exact brands and quantities you use.
Nutrition