Rollin’ in the new year strong with these lighter apricot pecan cinnamon rolls! Made with Bonne Maman INTENSE Apricot Fruit Spread, crushed pecans and warm cinnamon spice.
Thanksgiving may be over but we’re still into pecans. Christmas may be over but we’re still on the cinnamon roll train. January is here with all it’s healthy diets so let’s just compromise with these apricot pecan cinnamon rolls. 209 calories and only 3g of sugar in each roll. Does it get better than that though? I think not.
How to make dough from scratch?
I LOVE making dough! Especially dough for cinnamon rolls. It’s like therapy…cheap therapy that is. This recipe is so sooo simple to make too.
Begin with activating the active dry yeast in a cup of warm milk. After about 10-15 minutes, the yeast will foam on top of the milk. Once the yeast is activated, begin by combining the flour and eggs, with the hook or paddle attachment of a stand mixer. Slowly add in the milk mixture and continue beating on low speed. Once the milk is mixed into the dough, slowly add in chunks of softened butter, while the dough is still beating.
Continue kneading the dough for 10-15 minutes on low speed. If the dough is still too sticky, add 1-2 tbsp. of flour. Once it peels itself away from the edge and forms a ball of dough, it is ready for proofing. Cover the dough and allow it to proof until it’s doubled in size, about 45-60 minutes.
How are these apricot pecan cinnamon rolls lower in sugar?
Ok, ok friends. My first thought: why would one even want a cinnamon roll without sugar? I’ll tell you why, because instead of butter and sugar, these rolls are stuffed with Bonne Maman INTENSE Apricot Fruit Spread. This spread is not only delicious, it also has full apricot pieces in it and has 39% less sugar than their regular preserves! Plus it’s made with natural, simple ingredients.
For some added texture, I also added crushed pecans and a bit of warm cinnamon spice. With that, each roll is only 209 calories and 3 grams of sugar.
What kind of frosting to put on apricot pecan cinnamon rolls?
To keep these apricot cinnamon rolls low in sugar I opted for a light cream cheese frosting. I chose to use full-fat cream cheese because it has less sugar than low-fat cream cheese. If you’re worried about calories and sugar, opt for less frosting overall instead of low-fat. Add a little milk to thin it out and 2 tbsp. of maple syrup for sweetness.
I used pure maple syrup instead of something with “low-sugar” because I don’t prefer to use something with artificial ingredients. However, you can substitute honey, molasses, coconut sugar or even stevia if you don’t want maple syrup and still want to keep it somewhat natural.
Can I make apricot pecan cinnamon rolls ahead of time?
YES! You can make these babies ahead of time and cover and refrigerate as soon as you put them into the pan. When you’re ready to bake them, remove them from the fridge and preheat your oven.
Make sure they are fully proofed before baking. If they’re not fluffy , like the middle photo above, allow them to sit covered at room temperature until they’re done proofing.
How long do I bake cinnamon rolls for?
Bake on 350F for 25 minutes. They may seem a little under-baked but just let them sit in the pan for 5-10 minutes. This way they will continue baking while still giving you that nice gooey center.
How to store apricot cinnamon rolls
I always store my baked goods in an airtight container so they don’t dry out. If you’re leaving them out for one day, you can leave them at room temperature but if it’s more than a day, refrigerate them. If you’re not serving right away, leave them unfrosted. It is best to reheat and frost rolls before serving.
If you make these apricot pecan cinnamon rolls make sure to tag me @baranbakery on instagram. I’d love to see what you’re all baking up this new year! As always, have a blessed day and happy baking!
- 3 cup all-purpose flour, spooned and leveled
- 1 cup warm milk
- 1 (7 oz package) Tbsp active dry yeast
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 1/2 cup unsalted butter, softened
- 1/2 tsp salt
- 1 tsp vanilla
- 1 jar of Bonne Maman INTENSE Apricot Fruit Spread
- 1/2 cup pecans, crushed (measure before crushing)
- 2 tsp cinnamon
- 3 oz cream cheese
- 2 Tbsp maple syrup
- 2-3 Tbsp milk
- Place the flour in the bowl of a stand mixer. Heat up the milk until it's warm to the touch but not too hot to touch.
- Add the yeast to the milk and let it activate for 10 minutes.
- Using a hook or paddle attachment and with the mixer on low speed, add the eggs to the flour. While still mixing, slowly pour in the milk mixture.
- Once the dough is combined, continue beating on low-medium speed with the hook attachment while slowly adding chunks of butter, salt, and vanilla. Allow the dough to knead for about 10 minutes and add 1-2 Tbsp of flour if it's too sticky. The dough is done kneading when it peals away from the edge of the bowl and forms one big ball of dough. This may take 10-15 minutes of beating on low speed.
- Allow the dough to proof in a warm environment until it has doubled in size, about one hour.
- Place the dough onto a floured surface and roll it out into a giant rectangle.
- Evenly spread out a jar of Bonne Maman INTENSE Apricot Fruit Spread and top it with crushed pecans and cinnamon.
- Roll the dough into a log and cut about one inch off the ends to make it even. Slice the log into 16 even rolls. Place the rolls into a greased pan about one inch apart and allow them to proof until they become fluffy, about 30 minutes.
- Preheat the oven to 350F (177C) and bake for 25 minutes, rotating halfway for more even baking. Remove the rolls from the oven and allow them to cool for 5-10 minutes.
- Combine the cream cheese with the maple syrup and milk and spread it evenly over the rolls. Serve warm.
- Store apricot pecan cinnamon rolls refrigerated in an airtight container.
Amount Per Serving: Calories: 209Total Fat: 11gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 45mgSodium: 108mgCarbohydrates: 23gFiber: 1gSugar: 3gProtein: 5g