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20 minute dinner recipes

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Cranberry-Pecan Cinnamon Rolls

http://www.eatingwell.com/recipes/cranberry_pecan_cinnamon_rolls.html

From EatingWell:  November/December 2013

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.

12 rolls | Active Time: 30 minutes | Total Time: 1 hour

Ingredients

Preparation

  1. Preheat oven to 375°F. Coat a 12-cup muffin tin with cooking spray.
  2. 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.
  3. 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.
  4. 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.

Nutrition

Per serving : 219 Calories; 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