Apricot Sweet Rolls

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These Apricot Sweet Rolls are perfect for breakfast, weekend brunch, or holidays. Soft, fluffy and overflowing with sweet apricot filling. 

Apricots always remind me of my grandmother. One recipe to be specific is an apricot crescent roll she would make. Simple but delicious every time.

It’s one of those nostalgic things that makes me miss her, but glad I have the memories of.

These Apricot Sweet Rolls are my pumped up version of her apricot crescent rolls. I used my Homemade Cinnamon Rolls for the base of this recipe because the dough is perfectly delicious and not overly sweet. If you haven't tried them, you're missing out! They are a must make around Christmas time.

And just like the cinnamon roll recipe, I have DAIRY FREE and/or REFINED-SUGAR FREE alternatives for you.

WHAT INGREDIENTS DO I NEED?

Dough:

• 1 cup warm milk (or almond milk)
• 2 eggs
• ⅓ cup butter (or vegan butter, ghee, coconut oil)
• 4 cups flour
• 1 teaspoon salt
• ½ cup white sugar (coconut sugar, palm sugar, or any granulated sugar-free alternative)
• 1 packet active dry yeast (approx. 2 ¼ tsp)

Filling:

• apricot pie filling (I used Solo brand, but there are great alternatives, like sugar free apricot preserves or jam)

Frosting:

• 3 tablespoon cream cheese (vegan cream cheese)
• ¼ cup butter, softened (or vegan butter, ghee, coconut oil)
• 1 ½ cup confectioners sugar (or sugar free alternatives such as Swerve, Lakanto, or Keto Sweet)
• 1 teaspoon vanilla
• dash of salt
• 1-2 teaspoon milk (or almond milk) - depending on how thin you would like your frosting.

**You can find detailed directions in the recipe card below**

If you are craving something sweet for breakfast, but don't want a traditional cinnamon roll. These Apricot Sweet Rolls is a recipe everyone will love.

Apricot Sweet Rolls

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Ingredients

DOUGH

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• 1 cup warm milk (or almond milk)
• 2 eggs
• ⅓ cup butter (or vegan butter, ghee, coconut oil)
• 4 cups flour
• 1 teaspoon salt
• ½ cup white sugar (coconut sugar, palm sugar, or any granulated sugar-free alternative)
• 1 packet active dry yeast (approx. 2 ¼ tsp)

FILLING

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• 6-8 oz apricot pie filling (or sugar free preserves)

FROSTING

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• 3 tablespoon cream cheese (vegan cream cheese)
• ¼ cup butter, softened (or vegan butter, ghee, coconut oil)
• 1 ½ cup confectioners sugar (or sugar free alternatives such as Swerve, Lakanto, or Keto Sweet)
• 1 teaspoon vanilla
• dash of salt
• 1-2 teaspoon milk (or almond milk) - depending on how thin you would like your frosting.

Instructions

1. Whisk yeast into the warm milk until dissolved.
2. In a large bowl, mix together sugar, butter, eggs & salt. Add milk and mix again.
3. Stir in flour to your wet ingredients. Using your hands, gently knead the dough for 2 minutes. (dust your hands with flour for this, since the dough will be sticky)
4. Cover and let rise for 1 hour.
5. Remove dough from the bowl and place on a floured surface. Cover and let rest for 15 minutes.
6. Roll dough out into a large rectangular shape.
7. Spread the apricot pie filling evenly over the dough.
8. Roll the dough up, starting on the long side. Cut the dough into 12-15 rolls (I prefer to use floss to slice the rolls).
9. Place the rolls in a greased baking pan. Bake at 350 degrees for approximately 30 minutes, or until fluffy and golden brown.
10. While the rolls are baking, beat together frosting ingredients.
11. Remove rolls from oven and top with frosting.
12. ENJOY!