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No-Knead Apricot Sweet Rolls for #BreadBakers

No-Knead Apricot Sweet Rolls | Magnolia Days

I stared at the screen hoping for inspiration. The well had seemingly dried up. Nothing was coming to mind. An inkling of an idea would have been fantastic. Only thing left to do was to put it aside and tackle something else on the to-do list. Then while cutting the grass, the ideas started flowing. Later in the day I sorted through all those ideas. Soon after the plan to make No-Knead Apricot Sweet Rolls was put into motion.

Sweet or savory was part of the sorting process. It had been a while since I used Bubbles (my sourdough starter). I pondered some type of Mediterranean roll. Something like a cinnamon roll but savory with olives, sundried tomatoes, and onions as the filling. That led me to thinking about a calzone. I pulled out my trusty bread cookbook and searched for a guide. The whole savory idea was thrown out the window the moment I spotted apricot.

No-Knead Apricot Sweet Rolls | Magnolia Days

I went to the kitchen to make my grocery list. I discovered I already had everything to make the rolls. How often does that happen? Rarely. Not having to go to the grocery store was a bonus. I could get started on the rolls first thing in the morning. Sure enough, I was stirring dough bright and early the next day. Note the stirring part. There isn’t any kneading involved. Just stir, let it chill, roll out the pieces, spread filling, pinch to seal, and roll up the filled dough.

A note about the dough: It is the softest and stickiest yeast dough I’ve ever handled. I seriously doubted it would hold together. I had to generously flour the work surface and rolling pin to get it rolled out. Even with all the additional flour the ends pinch together easily. The dough stays rolled up on the pan without the pieces touching each other.

No-Knead Apricot Sweet Rolls | Magnolia Days

How are the apricot sweet rolls? Well, here’s the scoop. They had cooled and it was time for me to take photos. I got to the point where I needed to cut one to show the filling inside. I cut it in half and there was only a small amount of filling showing. I cut a thin slice off the edge to reveal more filling. Of course I had to sample the thin slice. It was all over. One of those halves was gone in seconds. The other half was gone the moment I finished taking photos.

So really, how are the rolls? They are buttery, light, and airy. They are like croissants without the flakiness aspect. You get a pop of apricot in almost every bite. The thin glaze on top is all these delicate rolls need. A heavier glaze or frosting would take away the lightness of them.

No-Knead Apricot Sweet Rolls | Magnolia Days

Stuffed or filled is this month’s Bread Bakers theme. It was declared by our host Jenni of Pastry Chef Online. At first I was stumped on what to bake. Then I wound up with filled rolls I would stuff into my face in seconds. Scroll down to find a list of breads baked for the theme. Click on each one to get to the recipe. Also take a look at Apricot Buttermilk Coffee Cake and Apricot Fizz for more recipes with the lovely fruit.

No-Knead Apricot Sweet Rolls | Magnolia Days
5 from 3 votes
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No-Knead Apricot Sweet Rolls

These Apricot Sweet Rolls are buttery, light, and airy. They are no-knead homemade yeast rolls with a delightful apricot filling and sweet glaze on top.
Course Bread
Cuisine American
Prep Time 4 hours 32 minutes
Cook Time 10 minutes
Total Time 4 hours 42 minutes
Servings 12 rolls
Author Renee

Ingredients

For the dough:

  • 1 package instant yeast 1/4 ounce
  • 1/2 cup warm water 110°-115°F
  • 2 cups all-purpose flour
  • 1 1/2 tablespoons sugar
  • 1/4 teaspoon salt
  • 1/2 cup cold unsalted butter diced
  • 1/4 cup whole milk
  • 2 egg yolks

For the filling:

  • 2/3 cup apricot preserves
  • 1/3 cup fine dried bread crumbs not panko

For the glaze:

  • 1 cup confectioners sugar
  • 2 tablespoons milk
  • 1/2 teaspoon vanilla extract

Instructions

For the dough:

  1. Dissolve yeast in warm water and let stand for 5 minutes. Grease a baking sheet (half-sheet size pan).
  2. Whisk together flour, sugar, and salt in a medium bowl. Cut in butter using a pastry blender until it is the consistency of cornmeal.
  3. Use a fork to beat the egg yolks into the milk. Gradually stir in milk/egg mixture and yeast to flour mixture to make a soft dough.
  4. Cover bowl with plastic wrap and chill dough for 4 hours.
  5. Prepare filling as soon as you place the dough in the fridge to chill. Stir together preserves and bread crumbs in a small bowl.
  6. On a lightly floured surface, roll dough into a 12-inch log. The dough will be soft and sticky. Cut dough into 12 equal pieces.
  7. Roll each piece into an 8- X 3-inch rectangle on a floured surface. Flour the rolling pin to keep it from sticking to the dough.
  8. Spread 1 tablespoon of filling down the center of each piece.
  9. Pull sides of dough to center and pinch edges and ends to seal. Roll up loosely and place it on its side on the baking sheet. Press down to flatten to a 3- or 4-inch diameter circle.
  10. Repeat with the remaining pieces placing them about 2 inches apart on the baking sheet.
  11. Cover rolls with a kitchen towel and let rise in a warm place until almost doubled, about 1 hour.
  12. Preheat oven to 350°F while rolls are rising.
  13. Bake rolls for 15 to 18 minutes, until golden brown. Transfer rolls from baking sheet to a wire rack.
  14. Drizzle glaze over warm rolls.

For the glaze:

  1. Stir together confectioners sugar, milk, and vanilla in a small bowl until combined.

Recipe Notes

These Apricot Sweet Rolls are buttery, light, and airy. They are no-knead homemade yeast rolls with a delightful apricot filling and sweet glaze on top.

Recipe adapted from one in the Red Star Centennial Bread Sampler cookbook (no longer in print).

It’s time to stuff some dough. Take a look at these stuffed or filled bread recipes by talented bakers from all over the world:

Sweet Breads

Savory Breads

Bread BakersWhat is Bread Bakers? It’s a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our Bread Bakers Pinterest Board. Links are also updated after each event on the Bread Bakers home page.

How is the monthly theme determined? We take turns hosting each month and choosing the theme/ingredient.

Would you like to join in the fun? If you are a food blogger, send an email with your blog name and url to Stacy at [email protected].

Recipe Rating




LaWanda

Friday 31st of July 2015

I was wanting to make a different cinnamon roll and Voila! here it is! I'm going to try these today!

[email protected] Baking in Pyjamas

Friday 22nd of May 2015

I'm not usually a fan of apricots but these rolls are calling to me. They look lovely and buttery, yum!!

Sarah

Sunday 17th of May 2015

Do you deliver?? I love the looks of this!

Mireille

Thursday 14th of May 2015

your photos are so bright it puts a smile on my face. It feels like they are taken in a garden on the most gorgeous of spring days...and the recipe looks fab too!

shilpi

Thursday 14th of May 2015

Looks so light, airy and delicious....