Every Christmas I buy a jar of apricot jam. It is the only jam I buy all year, because why, when I make my own? One of these years, I need to remember to make apricot jam, for rugelach cookies come December. Because every January, I have 3/4 of a jar of apricot jam I don’t really want to put on my toast, because I could have homemade raspberry instead.
This January, I was making cinnamon buns (I use the sticky buns recipe from the Joy of Cooking), and when it got to the step about boiling sugar and a bit of butter together to make the sticky to pour into the pan, I thought… jam is mostly sugar. So I used jam in place of the sugar!
Then I was putting the filling on the rolled-out sheet of dough. I put in raisins, because a cinnamon bun without a raisin is a sad sad thing. I sprinkled cinnamon, and a bit of nutmeg and cardamom as well. Then it hit me: WHY use raisins, when I have dried APRICOTS? So I chopped up some of those too, for extra dried-fruit goodness.
The verdict: They were really good apricot sticky buns. They definitely weren’t cinnamon buns, I would’ve needed to add more cinnamon buns for that. But really, they were like a nice roll you didn’t have to spread jam on because the jam was already there.