Apricot Almond Buns

Apricot almond buns are what happens when cinnamon rolls grow up and learn to dress for company. The yeasted dough rolls around chopped dried apricots, slivered almonds, and brown sugar, then gets sliced and partially cut twice through the side to fan open during the second rise.

That fanning technique is the visual payoff. As the buns proof and bake, the cuts spread to expose the spiraled filling layers, creating a flower-like presentation that looks like it came from a serious bakery. Two thirds through, no further: cut all the way and the buns fall apart on the pan.

Dried apricots over fresh is a deliberate choice. The concentrated sweetness stays put through the bake, and the chewy fruit pockets hold up against the slivered almonds for textural contrast in every bite. The dough itself is a basic enriched yeast dough with eggs and milk, soft enough to roll thin without tearing but sturdy enough to hold the filling.

Pro Tips

• Heat the milk and water to 120°F to 130°F (49°C to 54°C) before adding to the dry ingredients. Cooler liquids slow the rise; hotter liquids kill the yeast outright.
• Toast the slivered almonds for 5 minutes at 350°F (175°C) before scattering on the dough. Untoasted almonds turn rubbery during the bake.
• Roll the dough to a true 14 by 9 inch rectangle for even slicing. Uneven thickness produces buns that bake unevenly.
• Seal the seam well by pressing with your fingers along the long edge. Loose seams cause the rolls to unspiral as they proof.

Variations

• Replace half the apricots with dried cranberries or chopped figs for a more complex fruit profile.
• Brush warm buns with a powdered sugar and orange juice glaze for a brighter, dressier finish.
• Swap slivered almonds for chopped pistachios for a green flash of color and a Middle Eastern feel.