Apricot and Almond Sticky Rolls

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:

• 1 1/2 cups all purpose flour
• 1/2 cup whole wheat flour
• 1/2 cup quick oats
• 2 1/2 teaspoons baking powder
• 1/2 stick Kalona SuperNatural Unsalted Butter, diced
• 1/2 cup apple sauce
• 3/4 teaspoon salt
• 3/4 cup Kalona SuperNatural Reduced Fat 2% Cultured Buttermilk

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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