"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Shortcut Cinnamon Rolls Recipe

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This recipe for Shortcut Cinnamon Rolls, by , is from The Schuldt Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Linda Schleker
Added: Wednesday, June 6, 2007


1 26.4 oz. package frozen biscuits
1 6 oz. package dried apricots
All-purpose flour
1/4 c. butter, softened
3/4 c. firmly packed brown sugar
1 tsp. ground cinnamon
1/2 c. chopped pecans, toasted
1 c. powdered sugar
3 tbsp. milk
1/2 tsp. vanilla extract

Arrange frozen biscuits, with sides touching, in 3 rows of 4 biscuits on a lightly floured surface. Let stand 30 to 45 min. or until biscuits are thawed but still cool to the touch.

Pour boiling water to cover over dried apricots, and let stand 10 minutes; drain well. Chop apricots.

Sprinkle thawed biscuits edges together, and pat to form a 10" x 12" rectangle of dough; spread evenly with softened butter. Stir together brown sugar and cinnamon; sprinkle evenly over butter. Sprinkle chopped apricots and pecans over brown sugar.

Roll up, starting at one long end; cut into 12 (1 inch thick) splices. Place rolls into a lightly greased 10 inch skillet or pan or a 9 inch square pan.

Bake at 375 for 35 to 40 minutes or until center rolls are golden brown and done; cool slightly.

Stir together powdered sugar, milk, and vanilla; drizzle evenly over rolls.

Variation: 1 cup raisins in place of apricots

Number Of Servings:
Number Of Servings:
1 dozen rolls




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