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Apricot and Almond Sticky Rolls

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These simple sticky rolls make a great breakfast or dessert! Switch out the apricot with your favorite fruit and the almonds to pecans.

Apricot and Almond Sticky Rolls Ingredients:

Biscuits:

Filling:

  • 1/2 cup dried apricots (no sugar added), chopped in small pieces
  • 1/3 cup chopped almond slivers
  • 3/4 teaspoon ground cinnamon
  • 1 tablespoon sugar
  • 2 tablespoons Kalona SuperNatural Unsalted Butter

Topping:

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  • Nonstick spray
  • 1/2 cup brown sugar
  • 1/4 cup almond butter
  • 1/4 cup agave nectar
  • 3/4 teaspoon vanilla extract

Directions

Preheat oven to 375°F. Spray 9 or 10 inch cake pan with non stick spray. Mix flours, oats and baking powder together. Cut diced butter in with a fork and break up with your fingers. Add apple sauce, salt and buttermilk and toss with a fork. Roll out dough into a rectangle 1/4 inch thick. Melt butter and brush the dough with melted butter. Sprinkle on dried apricots and almond slices. In a small bowl, mix the cinnamon and sugar, then sprinkle over top.

Starting left edge, roll the dough tightly, jelly roll style. Cut roll in 1 to 1-1/2 inch pieces. Place rolls in cake pan and bake for 20-25 minutes in oven. In a small sauce pan, mix all the topping ingredients until melted and smooth. When rolls are finished baking, remove the pan and invert on top of a plate. Pour warm topping mixture over rolls.

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sticky rolls

Apricot and Almond Sticky Rolls

  • Author: Kalona SuperNatural
Print Recipe

Ingredients

Scale

Biscuits:

Filling:

  • 1/2 cup dried apricots (no sugar added), chopped in small pieces
  • 1/3 cup chopped almond slivers
  • 3/4 teaspoon ground cinnamon
  • 1 tablespoon sugar
  • 2 tablespoons Kalona SuperNatural Unsalted Butter

Topping:

  • Nonstick spray
  • 1/2 cup brown sugar
  • 1/4 cup almond butter
  • 1/4 cup agave nectar
  • 3/4 teaspoon vanilla extract

Instructions

Preheat oven to 375°F. Spray 9 or 10 inch cake pan with non stick spray. Mix flours, oats and baking powder together. Cut diced butter in with a fork and break up with your fingers. Add apple sauce, salt and buttermilk and toss with a fork. Roll out dough into a rectangle 1/4 inch thick. Melt butter and brush the dough with melted butter. Sprinkle on dried apricots and almond slices. In a small bowl, mix the cinnamon and sugar, then sprinkle over top.

Starting left edge, roll the dough tightly, jelly roll style. Cut roll in 1 to 1-1/2 inch pieces. Place rolls in cake pan and bake for 20-25 minutes in oven. In a small sauce pan, mix all the topping ingredients until melted and smooth. When rolls are finished baking, remove the pan and invert on top of a plate. Pour warm topping mixture over rolls.

  • Category: breakfast
  • Cuisine: American