Apricot-Pecan Cinnamon Rolls

Frozen cookies are a simple dish to make these rolls for breakfast. Save this recipe to your recipe file for the holidays, when you always need quick, mouth-watering brunch treats.
Place the frozen cookies so that the sides touch, in 3 rows of 4 biscuits on a lightly floured surface. Let stand for 30-45 minutes or until the cookies are thawed but cool to the touch.Pour boiling water over the dried apricots to cover them, and let them stand for 10 minutes; strain well. Slice the apricots.Lightly sprinkle the defrosted cookies with flour. Press the edges of the sponge cake together and pat to form a 10-inch x 12-inch rectangle of dough; spread evenly with softened butter. Combine brown sugar and cinnamon; sprinkle evenly with butter. Evenly sprinkle the chopped apricots and pecans with the brown sugar mixture.Roll up, starting at one long end; cut into 12 slices (about 1-inch thick). Place the rolls in a lightly greased 10-inch cast-iron skillet, 10-inch round pan, or 9-inch square pan.Bake at 375 ° C for 35-40 minutes or until the rolls are golden brown and lightly browned; cool slightly.Combine 1 cup powdered sugar, 3 tablespoons milk, and 1/2 teaspoon vanilla; sprinkle evenly over the rolls.Cinnamon and Raisin Rolls: Prepare the apricot, pecan, and cinnamon rolls according to the instructions, replacing 1 cup of golden raisins with 1 pack of dried apricots (6 ounces).Peach and Cinnamon Cream Rolls: Prepare apricot, pecan, and cinnamon rolls as directed, replacing 1/2 (8 oz) pack of softened cream cheese with 1/4 cup of butter, and 1 (6 oz) pack of dried peaches with 1 (6 oz) pack of dried apricots.Cinnamon Rolls, Chocolate Cherry Cream Cheese: Prepare the apricot, pecan, and cinnamon rolls as directed, replacing 1/4 cup butter with 1/2 pack softened cream cheese, 1 pack dried cherries (6 ounces) with 1 pack dried apricots (6 ounces), and 1 cup semisweet chocolate with 1/2 cups of pecans.