Apricot Breakfast Sweet Rolls

Morning Biscuit Based Quick Bread Roll-Up with Low Sugar Preserves

Jul 17, 2009 Renee Shelton

Commercially prebaked and ready-to-bake breakfast rolls and quick breads may be ready to serve and easy to prepare, but are usually high in saturated fats and sugar.

Ready-make breakfast breads are not only high in fat but also contain a number of additives and preservatives genuinely not needed for both the biscuit itself and the body consuming them. While commercially made quick breads are easy to prepare on a busy morning, a great alternative is to make them at home using a biscuit-based quick bread dough.

Biscuits are an easy item to prepare and contain relatively few ingredients that are often on hand: flour, shortening or butter, salt, milk and sometimes sugar or other ingredients. This recipe is based on that, and the addition of preserves sweetened only with fruit juice and juice concentrates for flavoring. Substitute a favorite flavor of jam for the apricot if desired.

Apricot Breakfast Sweet Rolls

Ingredients:

2 cups all purpose flour
2 Tbsp granulated sugar
4 tsp baking powder
1/2 tsp salt
1/2 cup cold butter, see below for alternatives
3/4 cup milk, plus a little more for sealing
About 2/3 cup apricot 100% fruit spread preserves (sweetened with fruit juice only)
3/4 cup powdered sugar
2 to 3 Tbsp fat free half and half, or as needed for desired consistency
1/4 tsp vanilla extract

Procedure:

Preheat oven to 375 degrees F.
In a large mixing bowl, measure the flour, granulated sugar, baking powder and salt.
Add in the butter and cut in using a pastry blender until the mixture is course and has large crumbs.
Pour in the milk and lightly stir with a fork or mixing spoon until the liquid is absorbed (do not mix into a ball, and there will be parts not mixed into the dough).
Turn out onto a lightly floured counter top or baking area. Knead the dough lightly about 5 to 8 times until a ball is formed and the dough is together.
Using additional flour for sprinking so the dough doesn't stick to the rolling surface, roll the biscuit dough into a rectangle about 10 inches by 16 inches.
Spread the apricot 100% fruit spread or desired preserves on the surface using an offset spatula or other spreader to within about an inch of the rectangle's edge.
Lightly moisten the dough edges with a bit of milk.
Begin to roll up the biscuit dough: starting at the edge furthest from you, start to roll up the dough. Work bringing the roll towards you, keeping the dough even. Moisten the edges again if needed, and lightly pinch to seal the seam.
Stand the breakfast dough roll with the seam end down and cut into 12 even pieces.
Place and evenly space the cut jam biscuit rolls on a baking sheet and bake for about 20 minutes, or until the rolls have lightly browned and are baked through.
While the breakfast rolls are baking, prepare the icing by mixing the powdered sugar with enough fat free half and half to the desired drizzling consistency, and flavoring with a bit of vanilla extract.
Remove the rolls from the oven when done, and place on a serving platter. Let cool for a few minutes and drizzle with the icing.
Serve.

Note: As an alternative to the whole butter in the recipe, you may use a Trans fat free shortening or a no-cholesterol and Trans fat free margarine.

The copyright of the article Apricot Breakfast Sweet Rolls in Healthy Cooking is owned by Renee Shelton. Permission to republish Apricot Breakfast Sweet Rolls in print or online must be granted by the author in writing.