Fall Fruit Rolls

Fall Fruit Rolls


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Charge into fall with an apple pie spice and cranberry bread roll.

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Serving Size / Yield

12 servings


  • 2 Tbs. sugar
  • 1 Tbs. brown sugar
  • 1 1/2 tsp. apple pie spice
  • 1 -11 oz. can refrigerated breadsticks
  • 2 Tbs. melted butter
  • 1/4 C. dried cranberries
  • 1/4 C. snipped dried apricots
  • 1/4 C. apple jelly, melted

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Preheat the oven to 350 degrees. In a small bowl mix together the sugars and apple pie spice. Remove the breadstick dough from the can, but do not break into breadstick sections. Evenly sprinkle the sugar mixture over the dough. With a sharp knife cut the breadsticks along the perforations to make 12 rolls. Roll each breadstick up tightly in jelly roll fashion to form a spice roll. Reserve any of the sugar and spice mixture that falls out of the rolls. Place the rolls on an ungreased cookie sheet. Brush the tops with the melted butter. Sprinkle the cranberries and apricots over the rolls and press firmly so the fruit will not fall off. Bake for 15-18 minutes, or until golden brown. While the rolls are baking, mix the apple jelly with any of the reserved sugar and spice mixture you may have left. Remove the rolls from the oven, place on a wire rack and brush with the apple jelly mixture. Serve warm, or let cool and serve at room temperature. 

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