1/1 Photo of Cinnamon Rolls Made With Frozen Biscuits
1 hr 10 mins
mary winecoff's Note:
This recipe was in the Southern Living Magazine and it looked very easy. It uses frozen biscuits that are defrosted to make the dough. Be sure to check out the cinnamon-raisin roll version posted at the end of this recipe.
My Private Note
Units: US | Metric
- 1Arrange frozen biscuits, with sides touching, in 3 rows of 4 biscuits on a lightly floured surface.
- 2Let stand 30 to 45 minutes or until biscuits are thawed but still cool to the touch.
- 3Pour boiling water to cover over dried apricots, and let stand 10 minutes; drain well.
- 4Chop apricots.
- 5Sprinkle thawed biscuits lightly with flour.
- 6Press biscuit edges together and pat to form a 10 x 12 inch rectangle of dough; spread evenly with softened butter.
- 7Stir together brown sugar and cinnamon; sprinkle evenly over butter.
- 8Sprinkle chopped apricots and pecans evenly over brown sugar mixture.
- 9Roll up, starting at one long end; cut into 12 (about 1 inch think) slices.
- 10Place rolls into a lightly greased 10 inch cast iron skillet or a 10 inch round Pan or a 9 inch square pan.
- 11Bake at 375F for 35 to 40 minutes or until center rolls are golden and done.
- 12Stir together 1 cup powdered sugar, 3 Tablespoons milk, and 1/2 teaspoon vanilla; drizzle evenly over rolls.
- 13Cinnamon-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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Nutritional Facts for Cinnamon Rolls Made With Frozen Biscuits
Serving Size: 1 (114 g)
Servings Per Recipe: 12
- Amount Per Serving
- % Daily Value
- Calories 397.9
- Calories from Fat 142
- Total Fat 15.8 g
- Saturated Fat 5.0 g
- Cholesterol 11.3 mg
- Sodium 667.7 mg
- Total Carbohydrate 60.9 g
- Dietary Fiber 2.0 g
- Sugars 35.9 g
- Protein 5.2 g