This cranberry-pecan cinnamon roll recipe is a cinch to put together—there’s no kneading and no rolling of any dough. These rolls are baked in a muffin tin and are already perfectly portioned, making them great for a morning treat or as part of a brunch menu.
Active Time: 30 minutes |
Total Time: 1 hour
3 tablespoons butter, melted
1/4 cup packed light brown sugar
1/4 cup brown rice syrup or light corn syrup
1 cup chopped fresh cranberries (see Tips)
1/3 cup chopped pecans
1 1/2 teaspoons ground cinnamon, divided
1 cup white whole-wheat flour (see Tips)
1 cup all-purpose flour
2 tablespoons granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
2 tablespoons cold butter, cut into pieces
1 cup cold buttermilk
2 tablespoons canola oil
Preheat oven to 375°F. Coat a 12-cup muffin tin with cooking spray.
Combine melted butter, brown sugar, brown rice syrup (or corn syrup), cranberries, pecans and 1 teaspoon cinnamon in a small bowl. Divide among the muffin cups, spreading about 1 tablespoon in the bottom of each.
Whisk whole-wheat flour, all-purpose flour, granulated sugar, baking powder, salt, baking soda and the remaining 1/2 teaspoon cinnamon in a large bowl. Add cold butter and, using two knives (or your fingertips), cut (or crumble) the butter until it’s the size of small peas. Drizzle with buttermilk and oil; stir just until combined. Spoon the batter on top of the cranberry mixture, using about 2 tablespoons for each.
Bake rolls until lightly brown around the edges, 18 to 20 minutes. Cool in the pan for 10 minutes, then run a knife around the edges of each to loosen. Place a large serving tray over the pan and invert the rolls onto it. Spoon any topping left in the pan onto the rolls. Serve warm.
Per serving :
10 g Fat;
4 g Sat;
4 g Mono;
14 mg Cholesterol;
31 g Carbohydrates;
4 g Protein;
2 g Fiber;
280 mg Sodium;
102 mg Potassium
2 Carbohydrate Serving
Exchanges: 1 starch, 1 other carbohydrate, 2 fat
Tips & Notes
Make Ahead Tip: Refrigerate topping (Step 2) and dough (Step 3) in separate containers for up to 1 day.
To make quick work of chopping cranberries, place whole berries in a food processor and pulse a few times until the berries are coarsely chopped.
White whole-wheat flour, made from a special variety of white wheat, is light in color and flavor but has the same nutritional properties as regular whole-wheat flour. It is available at large supermarkets and natural-foods stores and online at bobsredmill.com or kingarthurflour.com. Store it in the freezer.