Apricot Delight Breakfast Rolls

The long weekend is just days away. Do you have any plans?

Ours will be somewhere along the lines of cleaning the backyard, going over to my parents’ house for Easter brunch, and stuffing our faces with chocolate.

I could fib and say I’ll only have a couple of foiled mini eggs, but I’d be lying. Especially if there are chocolate bunnies involved. No chocolate bunny is safe around me.

White chocolate, milk chocolate, dark chocolate, hollow or solid, I’ll take it all. Actually, anything bunny shaped generally catches my attention.

Random fact: I have a bunny tattooed on my left foot.

My dad’s nickname for me is bunny. It came about when Mom bought me a onesie for my first Easter that had bunny ears and a puffy tail. My Dad was so amused with the outfit that he started calling me bunny and from that moment forward he’s never referred to me as anything but.

So you may be wondering, what’s a bunny’s favorite Easter treat? It’s Easter brunch, of course!

Since I’ll already be filled to the brim with chocolate, I figured I’d go with something a little less sweet, along the same theme as hot cross buns, but light and spring-like. The result? These gluten-free, dairy-free breakfast rolls.

Bunny approved!

Apricot Delight Breakfast Rolls
Recipe type: Gluten free, Dairy free, Corn free
Prep time: 
Cook time: 
Total time: 
Serves: 12
Flaky gluten-free breakfast rolls filled with apricots, currants and raisins.
  • 1 tablespoon active dry yeast
  • 1 teaspoon demerara sugar
  • 1 cups warm non-dairy milk – I used lite unsweetened coconut milk
  • ¾ cup white rice flour
  • ¼ cup sweet rice flour
  • ¼ cup + 2 tablespoon potato starch
  • ¼ cup tapioca starch
  • 1 tablespoon freshly ground flax seed
  • ½ teaspoon himalayan rock salt
  • ½ tablespoon baking powder
  • 1 large egg
  • 2 tablespoon coconut oil, melted + more for oiling
  • 2 tablespoon honey
  • ½ teaspoon coconut water vinegar or apple cider vinegar
  • 1 cup mixed dried fruit: chopped apricots, dried currants and raisins
  1. Combine the yeast, sugar and warmed milk in a small bowl and mix to dissolve the sugar. Let it sit while you prepare the rest of the ingredients. It should start to get foamy and increase in size.
  2. Combine the flours, starches, flax seed, salt and baking powder in the bowl of a food processor or stand mixer and mix for 30 seconds using the dough blade.
  3. Add the yeast mixture, 1 egg, melted coconut oil, honey and vinegar. Mix for 3 minutes. The batter should be similar to cake batter. Stir in dried fruit.
  4. Oil a muffin pan with extra coconut oil and preheat the oven to 375F.
  5. Pour the dough into muffin tins, cover with a clean kitchen towel and place in a warm place to rise. Allow it to sit for about 35 minutes. I just set it on top of my stove while the oven was preheating.
  6. After the dough has risen, bake for 12-15 minutes or until golden brown tops begin to form.
  7. Allow to cool in the pans for 15 minutes before removing and serving!
Serve immediately or allow to cool completely and place in an air-tight container in the fridge or freezer. Will keep in the fridge for up to 7 days. To serve, warm slightly as they harden slightly due to the coconut oil.

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Do you have a nickname?

If not, what’s your favorite Easter recipe?

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Comments | Leave Your Comment

  1. Leanne you post the best recipes!!! I actually didn’t buy any chocolate for easter this year. Sad I know…but I’m just not that much of a chocolate eater. But I do love me some hot cross buns…but trying to locate gluten free ones is pretty tough. Will definitely have a stab at making these lovely rolls

  2. These look yummy. I forgot to buy honey at the store today and now I regret it. Will the calorie count change much if I use regular flour?

    I have no nicknames but I do have an Easter quest: to end marshmallow peep consumption worldwide. Don’t ask why… (it has nothing to do with marshmallows.)

    • I’m sure the calorie count would change, and so would the end result. The flours I used are much different than regular flour, so I’m not sure it would work out… but let me know if you try it! I love your quest, I’ll join with you! I never liked those things. I always traded them with the kids down the street for more chocolate or jelly beans.

  3. I have a turtle tattoo on my wrist, my dad always called me turtle because when I was a baby and they would put me on my stomach my head would bob around like a turtle.

  4. Oh my lord, oh my lord oh my lord…those look so gorgeous! (strange word to describe a food but I call em like I see em!)

    Definitely bookmarked this recipe!

    • I’m sure I have a bunch kicking around, but nothing official! Hmm I have a killer lobster across my ribs, the sunflowers on my chest, music notes behind my ear, a back piece of a wave and music, ‘true self’ on my wrists, ‘just be’ on my neck, my two feet and… oh yes, my stomach says ‘beautiful disaster’. Hmm… I swear it’s not overload, but sounds that way!

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