Fruit Filled Cinnamon Rolls Recipe

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Use your favorite dried fruit to fill these easy-to-prepare breakfast rolls. Raisins, craisins, dried apricots, dried apples, and dried blueberries could all be used to give these cinnamon rolls a special flavor. Search our site for more breakfast recipe ideas.
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Servings:
Update Servings
Ingredients
  • ROLLS:
  • 3/4 cup cottage cheese
  • 1/3 cup sugar
  • 1/3 cup buttermilk
  • 6 tablespoons unsalted butter, melted
  • 1 1/2 teaspoons almond or vanilla extract
  • 2 cups flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup dried craisins - or favorite dried fruit
  • 1/2 cup dried apricots - or favorite dried fruit
  • 2/3 cup packed brown sugar
  • 1/2 cup white sugar
  • 1 1/4 teaspoons ground cinnamon
  • 1/2 teaspoon ground cloves
  • GLAZE:
  • 2/3 cup confectioners' sugar
  • 3 teaspoons buttermilk
  • 1 teaspoon almond or vanilla extract
Container: 9 inch square or round baking pan
Directions
PREP
15 mins
COOK
30 mins
READY IN
45 mins
  • Preheat oven to 400°.
  • Grease baking pan.
  • Place the dried fruit in a small bowl and pour boiling water over it until covered. Set aside.
  • In a food processor, add the cottage cheese, sugar, buttermilk, 4 tablespoons of melted butter, and almonds. Process until smooth.
  • Add the flour, baking powder, baking soda, and salt. Pulse the food processor until the dough clumps together similar to biscuit dough (8-10 pulses). The dough should be sticky.
  • Turn out the dough onto a floured surface and knead gently 4 to 5 times or until the dough is smooth. Do not overwork.
  • Using a rolling pin, roll out the dough to make a 12 x 15 rectangle.
  • Brush the surface with 2 tablespoons of melted butter.
  • Combine the sugar, cinnamon, and cloves. Sprinkle the mixture over the dough; then pat into the dough.
  • Drain the fruit and pat dry with paper towels.
  • Distribute the fruit over the sugared dough.
  • Starting on the long edge of the dough, roll it up in jelly roll fashion.
  • Pinch the edge to seal, leaving both ends open.
  • Cut the dough into 12 equal sized rolls.
  • With the cut side up (spiral design facing up), place the rolls in the baking pan.
  • Bake on the middle rack for 25 to 30 minutes or until golden brown.
  • Remove the rolls from pan one at a time and place onto a wire rack that is positioned over waxed paper.
  • Combine the glaze ingredients in a small mixing bowl, blending the ingredients together until smooth and thick.
  • Adjust the consistency with a few drops of buttermilk if needed.
  • Drizzle the glaze over the rolls, allowing the glaze to drip off the edges. The waxed paper will catch any excess.
  • Serve warm or at room temperature.
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