Apricot sweet rolls – The healthy home cooking

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

Apricots always remind me of my grandmother. One recipe, to be precise, is an apricot croissant that she would make. Simple, but always delicious.

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

These Apricot Sweet Rolls are my pumped up version of their Apricot Crescent Rolls. I used my homemade cinnamon rolls as the base for this recipe because the dough is delicious and not too sweet. If you haven’t tried them, you’re missing out!

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

Filling:

Glaze:

• 3 tablespoons cream cheese (vegan cream cheese)
• ¼ cup butter, softened (or vegan butter, ghee, coconut oil)
• 1 ½ cup powdered sugar (or sugar-free alternatives like Swerve, Lakanto or Keto Sweet)
• 1 teaspoon of vanilla
• pinch of salt
• 1-2 teaspoons of milk (or almond milk) – Depending on how thin you want your icing.

**See recipe card below for detailed instructions**

When you’re craving something sweet for breakfast but don’t want a traditional cinnamon roll. These Sweet Apricot Buns are a recipe everyone will love.

Apricot Sweet Bun

Ingredients

DOUGH

• 1 cup warm milk (or almond milk)

• 2 eggs

• ⅓ cup butter (or vegan butter, ghee, coconut oil)

• 4 cups flour

• 1 teaspoon of salt

• ½ cup white sugar (coconut sugar, palm sugar, or other granulated sugar-free alternative)

• 1 packet of active dry yeast (approx. 2 ¼ tsp)

FILLING

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

GLAZE

• 3 tablespoons cream cheese (vegan cream cheese)

• ¼ cup butter, softened (or vegan butter, ghee, coconut oil)

• 1 ½ cup powdered sugar (or sugar-free alternatives like Swerve, Lakanto, or Keto Sweet)

• 1 teaspoon of vanilla

• pinch of salt

• 1-2 teaspoons milk (or almond milk) – depending on how thin you want your frosting.

instructions

1. Stir yeast into warm milk until dissolved.
2. In a large bowl, mix together the sugar, butter, eggs and salt. Add milk and mix again.
3. Stir flour into your wet ingredients. Gently knead the dough with your hands for 2 minutes. (Dust your hands with flour as the dough will stick)
4. Cover and let rise for 1 hour.
5. Take the dough out of the bowl and place it on a floured surface. Cover and leave to rest for 15 minutes.
6. Roll out the dough into a large rectangular shape.
7. Spread the apricot pie filling evenly over the dough.
8. Roll up the dough, starting on the long side. Cut the dough into 12-15 rolls (I prefer to use dental floss to cut the rolls).
9. Place the rolls in a greased baking pan. Bake at 350 degrees for about 30 minutes or until fluffy and golden brown.
10. While the buns are baking, whisk together the ingredients for the glaze.
11. Remove from the oven and brush with glaze.
12. ENJOY!