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Laura Hilton's Shortcut Cinnamon Rolls

Award winning author, Laura Hilton, her husband, Steve, and their five children make their home in Horseshoe Bend, Arkansas. She is a pastor’s wife, a stay-at-home mom and home-schools three of her children. Her two oldest children are homeschool graduates and are in college. Laura is also a breast cancer survivor.


Her publishing credits include three books in the Amish of Seymour series from Whitaker House: Patchwork Dreams, A Harvest of Hearts, and Promised to Another. The Amish of Webster County series, Healing Love. Surrendered Love and Awakened Love. A nonAmish book The Appalachian Ballad Quilt will release November 2014 from Abingdon Press. She is contracted for another three book Amish series with Whitaker House, The Amish of Jamesport, releasing in April 2014, September 2014, and April 2015. Laura is a member of American Christian Fiction Writers. Laura is a professional book reviewer for the Christian market, with over a thousand book reviews published at various online review sites. Learn more about Laura and her books HERE.

Laura's Newest Book Release: Awakened Love

Katie Detweiler grew up Amish, never knowing she was adopted as an infant. Now an adult, her new job as cook at an Amish bed and breakfast doesn’t bring about the euphoria she hoped for. Just as she’s getting her menu perfected, the Englisch family and severely ill sister she never knew existed enter her life and strain her Amish relationships. Plus, Katie suddenly has two different men vying for her attention—one Amish, one Englisch—and she wonders if one of them could be the man of her dreams. But when her Englisch sister’s health worsens, Katie must find a way to balance her heart, her job, and her faith while risking her own life for the sister she never knew. Buy the book HERE.

Laura's Recipe for Shortcut Cinnamon Rolls

Biscuits
1 (26.4 oz) package frozen biscuits
1 (6oz) package dried apricots (or peaches or cherries)
flour - for "kneading"
1/4 cup softened butter (or 8oz cream cheese)
3/4 cup brown sugar
1 teaspoon cinnamon
1/2 cup chopped pecans (or 1 cup chocolate chips)

Glaze
1 cup powdered sugar
3 tablespoons milk
1/2 teaspoon vanilla

1.) Arrange frozen biscuits onto flour surface - sides touching - 
into 3 rows of 4 biscuits. Let thaw for 30-45 minutes (they should 
be thawed but still cool to the touch). 

2.) Pour boiling water over dried fruit pieces to cover. Let stand 
10 minutes. Chop fruit and set aside.

3.) Sprinkle biscuits with flour and with hands press edges 
together. Spread butter (or cream cheese) evenly over the dough. 
Stir together sugar and cinnamon and sprinkle over the butter or 
cream cheese. Next sprinkle with fruit and nuts or chocolate chips.

4.) Roll into a log and cut into 12 slices. Place in a 10" round or 
9" square pan - the rolls will be touching. Bake at 370 degrees for 
35-40 minutes. Or if you prefer individual rolls place each slice 
into a muffin cup and bake at 375 degrees for 20-25 minutes.

To make glaze : mix together powdered sugar, milk and vanilla. 
Drizzle over rolls.