Shortcut to Amazing Cinnamon Rolls

By jeknudson

To prepare individual rolls place one slice in each of 12 lightly graesed 3-inch muffin cups. Bake at 375* for 20-25 minutes or until golden brown. Cool slightly and remove from pan.

Ingredients

• 1 (26.4 oz.) Package frozen biscuits
• 1 (6 oz.) package dried apricots
• All-purpose flour
• 1/4 cup butter, softened
• 3/4 cup firmly packed brown sugar
• 1 tsp. ground cinnamon
• 1/2 cup choppped pecans, toasted
• 1 cup powdered sugar
• 3 Tbsp. milk
• 1/2 tsp. vanilla extract

Details

Servings 1

Preparation

Step 1

1. Arrange frozen biscuits, with sides touching, in 3 rows of 4 biscuits on a lightly floured surface. Let stand 30-45 minutes or until thawed but still cool to the touch.

2. Pour boiling water to cover apricots and let stand for 10 minutes. Drain welll and chop apricots.

3. Sprinkle thawed biscuits lightly with flour. Press biscuit edges together and pat to form 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.

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 (or other pan).

5. Bake at 375* for 35-40 minutes or until center rolls are golden brown and done; cool slightly.

6. Stir together 1 cup powdered sugar, 3 Tbsp. milk and 1/2 tsp. vanilla; drizzle evenly over rolls.

Cinnamon raisin rolls: substitute 1 cup raisins for apricots.

Peaches-and-cream rolls: substitute 1/2 8oz package of softened cream cheese for 1/4 butter and 1 6oz package dried peaches for apricots.

Chocolate-Cherry-cream cheese rolls: substitute 1/2 8oz package of softened cream cheese for 1/4 butter, 1 6oz package dried cherries for apricots and 1 cup semisweet chocolate morsels for 1/2 cup pecans..