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© Meredith Corporation. All rights reserved. Used with permission.
To prepare rolls: Stir together 2 1/4 cups flour and the yeast in a large mixing bowl. Heat and stir milk, 1/3 cup butter, granulated sugar and salt in a saucepan over medium heat just until warm (120-130°F) and butter almost melts. Add milk mixture to dry mixture along with eggs. Beat with an electric mixer on low speed for 30 seconds, scraping bowl. Beat on high speed for 3 minutes. Stir in as much of the flour remaining from the 4 3/4 to 5 1/4 cups as you can.
Turn the dough out onto a lightly floured surface. Knead in enough of the flour remaining from the 4 3/4 to 5 1/4 cups to make a moderately soft dough that is smooth and elastic (3 to 5 minutes total). Shape into a ball. Place in a greased bowl, turning once to grease surface of dough. Cover; let rise in a warm place until double in size (about 1 hour).
Punch dough down. Turn out onto a lightly floured surface. Divide in half. Cover; let rest for 10 minutes.
Lightly grease two baking sheets. Roll each half of dough into a 12-by-8-inch rectangle.
To prepare filling: Combine brown sugar, flour and apple pie spice. Using a pastry blender, cut in butter until crumbly. Stir in dried apricots. Sprinkle filling over dough rectangles; top with pecans. Roll up each rectangle, jelly-roll style, starting from the long side. Seal seams. Slice each roll into 12 pieces. Place, cut-sides down, on prepared baking sheets.
Cover the dough loosely with plastic wrap, leaving room for rolls to rise. Let rise in a warm place until nearly double in size, about 30 minutes. Remove plastic wrap.
Preheat oven to 375°F. Break any surface bubbles on the dough with a greased toothpick. Brush with some of the half-and-half (or cream).
Bake for 20 to 25 minutes or until light brown. If necessary, cover rolls loosely with foil for the last 5 to 10 minutes of baking to prevent overbrowning. Remove from oven.
Brush again with half-and-half (or cream). Cool for 1 minute. Carefully invert rolls onto wire rack. Cool slightly. Invert again onto a serving platter.
Meanwhile, prepare maple glaze: Heat butter in a small saucepan over medium-low heat for 7 to 10 minutes or until light brown; remove from heat. Stir in confectioners’ sugar and syrup. If needed, stir in milk to reach drizzling consistency. Drizzle over rolls; serve warm.