Fruity Breakfast Rolls

10 Mar

If you want a wonderful breakfast roll, this is the recipe.  It takes a bit of time to prepare, but they are certainly worth the effort.  You can click on any picture to enlarge it.

Dough Ingredients:

2 cups flour plus 1 1/2 – 2 additional cups flours

3/4 cups of milk

2 tablespoons of margarine or butter

1 package of yeast

2 tablespoons sugar

1/2 teaspoon salt

2 eggs


Put the first two cups of flour and the package of yeast in a large mixing bowl.

Add the two tablespoons of sugar and 1/2 teaspoon of salt to the bowl.  Mix them all together.

In a microwaveable measuring cup, measure the 3/4 cup of milk and 2 tablespoons of margarine or butter.

Microwave just to melt the margarine.  It should be cooled to about 100 – 104 degrees.

When it cools, add it to the bowl of dry ingredients.

Mix slightly and then add the two eggs.

Mix this all thoroughly together.

Then you can begin adding the additional flour.  Start with about a cup.

Mix it and then pour the next bit of flour onto a clean surface and turn the dough into it.  Mix the flour in by kneading.  You want to mix it enough that the dough is no longer sticky, but you still want it to remain soft.

Make the dough into a ball and lightly oil.  Set it in a bowl, cover it, and let it rise until about doubled in size.

This will take about an hour and fifteen minutes.

While you are waiting for the dough to rise, prepare the filling.

Filling Ingredients

soft margarine or butter

1/4 cup light brown sugar

1 teaspoon cinnamon

1/3 cup chopped dried raisins

1/3 cup chopped dried dates

1/3 cup chopped dried apricots


Set your margarine or butter out to soften if necessary.  Chop 1/3 cup of golden (or dark) raisins, 1/3 cup of dates, and 1/3 cup of apricots and place them in a small bowl.

Add the brown sugar and cinnamon and mix it all together.

Set this aside.  Once the dough has risen to double, gently punch it down and flatten it on a clean floured surface.

Roll the dough into a long rectangle with a depth of about 1/4 inch for the dough.  It will be about 12 x 9 inches.

Spread the dough with the softened margarine or butter.

Spread the fruit and brown sugar combination evenly over the dough.  Then roll the dough.

Score the long roll so that you will be making nine even sections of dough.

Cut the log into individual rolls.

Place each one into a sprayed round cake pan.

Cover and let the rolls rise for about 45 minutes.

Preheat the oven to 375*, and bake the rolls for 25 minutes.

Let the rolls cool for about ten minutes then turn them out onto a plate.  I immediately turned them onto a second plate so they were right side up again.

While they finish cooling, mix the glaze.

Glaze Ingredients

1 generous cup powdered sugar

1/2 teaspoon vanilla

2 slight tablespoons water


Place the powdered sugar and vanilla in a small bowl.

Add the water and mix.

When the rolls have cooled, drizzle the glaze over the top of the rolls.

Finally, time to pull them apart and enjoy!

This really has become one of my favorite recipes.

This is linked to Verde Farm’s Farm Friend Friday.

Be sure to visit tomorrow, as I will be announcing a giveaway!


24 Responses to “Fruity Breakfast Rolls”

  1. Amy at Verde Farm March 10, 2011 at 5:18 pm #

    Oh my goodness–I could eat that entire pan. I’m dieting and these could NOT look better. Yummy 🙂
    Thanks for linking to FFF!

    • Teresa March 10, 2011 at 6:16 pm #

      Oops. I don’t have any good diet roll recipes! At least these are so good, you’ll enjoy every moment of breaking the diet!

  2. Sharon March 10, 2011 at 5:22 pm #

    They look really good Teresa! MMmmm! Where do you find the time?

    • Teresa March 10, 2011 at 6:16 pm #

      I actually made these a while ago when the kids were going to come and make wine. That way I couldn’t eat them all myself!

  3. Happier Than A Pig in Mud March 10, 2011 at 5:45 pm #

    Wishin’ I had these for breakfast tomorrow:@)

    • Teresa March 10, 2011 at 6:17 pm #

      They are the perfect breakfast treat! With a big cup of coffee!

  4. Buttons March 10, 2011 at 6:05 pm #

    Thank you this is going to be great. B

    • Teresa March 10, 2011 at 6:17 pm #

      Enjoy! I do think this is one of my best creations.

  5. Michaele March 10, 2011 at 7:47 pm #

    These don’t have any carbs right? I love the recipe!!

    • Teresa March 10, 2011 at 8:09 pm #

      Carbs? What are carbs? 🙂

  6. liesl March 10, 2011 at 9:55 pm #

    Teresa,those buns look divine!!

  7. Feral Female March 11, 2011 at 12:43 pm #

    Hi Teresa! Thanks for stopping in and visiting my blog! Oh those look delicious!

    • Teresa March 11, 2011 at 1:16 pm #

      It is my pleasure! Thanks for stopping.

  8. JP March 11, 2011 at 2:08 pm #

    All the carbs jumped out during the baking process because it was HOT in that oven! And I know there’s no fat in them either…:)JP

    • Teresa March 11, 2011 at 5:00 pm #

      You’ve gotten it exactly right! 😉

  9. Sandy March 11, 2011 at 5:28 pm #

    oh my gosh I will be right over with coffee!

    • Teresa March 11, 2011 at 5:55 pm #

      You bring the coffee and I’ll make the buns!

  10. Farmer March 11, 2011 at 6:45 pm #

    Oh yummy!
    I love how orange your eggs are!
    PS thanks for stopping by my blog,this Farm Friend Friday is great 🙂 Glad I found you.

    • Teresa March 11, 2011 at 7:06 pm #

      The eggs come from my chickens that get to eat all kinds of wonderful things to give them that lovely color. Thanks for stopping by.

  11. JoyceAnn March 12, 2011 at 1:24 pm #

    Yummo , they look soooo good !

    • Teresa March 12, 2011 at 1:35 pm #

      I didn’t have any problems getting the kids to help eat them. They were a hit.

  12. Mimi Foxmorton March 14, 2011 at 1:42 pm #


    At this time of year I’m always reminded of what we called Jesus Buns……
    hot cross buns with those bits of candied whatever in them. They were really awful but we looked forward to them every Easter just the same.

    • Teresa March 14, 2011 at 3:26 pm #

      These are so not awful! I’ve never heard of the Jesus Buns–must be the Easter version of fruitcake.

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