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Coconut-Apricot Sweet Rolls Recipe

You’ll appreciate the fact that this recipe makes a big batch of yummy yeast rolls. I bake as directed, then put half in the freezer. When thawed and reheated, they taste just as good as the day they were made!—Candice Scholl, West Sunbury, Pennsylvania

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Coconut-Apricot Sweet Rolls Recipe

Prep: 50 min. + rising Bake: 20 min.

Yield: 30 Servings

50 20 70

Ingredients

2 packages (1/4 ounce each) active dry yeast
1 teaspoon sugar
2-1/2 cups warm water (110° to 115°), divided
1 package yellow cake mix (regular size)
1-1/2 cups whole wheat flour
1/2 cup canola oil
2 eggs
1 teaspoon vanilla extract
3/4 teaspoon salt
4-1/2 to 5 cups all-purpose flour
FILLING:
2 cups dried apricots, chopped
1 cup water
2 cups packed brown sugar
1 cup finely chopped walnuts
1 cup flaked coconut
2 tablespoons all-purpose flour
2 tablespoons ground cinnamon
1/2 cup butter, melted
4 tablespoons honey, divided
GLAZE:
2-1/2 cups confectioners' sugar
3 tablespoons milk
3 tablespoons butter, melted
1-1/4 teaspoons vanilla extract
Flaked coconut, toasted

Directions

In a large bowl, dissolve yeast and sugar in 1 cup warm water; let stand for 5 minutes. Add the dry cake mix, whole wheat flour, oil, eggs, vanilla, salt and remaining water. Beat until smooth. Stir in enough all-purpose flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
In a large saucepan, bring apricots and water to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until apricots are tender. Drain. In a bowl, combine the apricots, brown sugar, walnuts, coconut, flour and cinnamon; set aside.
Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each half into an 18-in. x 12-in. rectangle. Brush melted butter to within 1/2 in. of edges; sprinkle with apricot mixture. Drizzle each with 1 tablespoon honey. Roll up jelly-roll style, starting with a long side; pinch seams to seal.
Cut each into 15 rolls. Place cut side up in two greased 13-in. x 9-in. baking pans and one 9-in. square baking pan. Drizzle with remaining honey. Cover and let rise in a warm place until doubled, about 30 minutes.
Bake at 350° for 20-25 minutes or until golden brown. Combine the confectioners' sugar, milk, butter and vanilla; drizzle over rolls. Sprinkle with coconut. Serve warm. Yield: 2-1/2 dozen.

Nutritional Facts 1 sweet roll (calculated without toasted coconut) equals 408 calories, 13 g fat (5 g saturated fat), 25 mg cholesterol, 221 mg sodium, 69 g carbohydrate, 3 g fiber, 5 g protein.

Originally published as Coconut-Apricot Sweet Rolls in Taste of Home's Holiday & Celebrations Cookbook Annual 2010, p42