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Cranberry-Pecan Cinnamon Rolls
Cranberry-Pecan Cinnamon Rolls
3 Reviews
From: EatingWell Magazine, 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.
- By: Carolyn Malcoun EatingWell Senior Food Editor
Ingredients 12 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 12 servings
Nutrition per serving may change if servings are adjusted.
- 3 tablespoons butter, melted
- ¼ cup packed light brown sugar
- ¼ cup brown rice syrup or light corn syrup
- 1 cup chopped fresh cranberries (see Tips)
- ⅓ cup chopped pecans
- 1½ 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
- ½ teaspoon salt
- ¼ teaspoon baking soda
- 2 tablespoons cold butter, cut into pieces
- 1 cup cold buttermilk
- 2 tablespoons canola oil
Preparation
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Active
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Ready In
- 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 ½ 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.
- Make Ahead Tip: Refrigerate topping (Step 2) and dough (Step 3) in separate containers for up to 1 day.
- Equipment: Muffin tin with 12 ( ½-cup) cups
- Tips: 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.
- Serving size: 1 roll
- Per serving: 220 calories; 10 g fat(4 g sat); 2 g fiber; 31 g carbohydrates; 3 g protein; 32 mcg folate; 14 mg cholesterol; 12 g sugars; 10 g added sugars; 166 IU vitamin A; 1 mg vitamin C; 108 mg calcium; 2 mg iron; 298 mg sodium; 123 mg potassium
- Carbohydrate Servings: 2
- Exchanges: 1 starch, 1 other carbohydrate, 2 fat
Reviews 3
January 01, 2014
By: EatingWell User
Moist and delicious
This is a great recipe for a moist upside-down muffin-like roll. The whole family enjoyed these breakfast treats. I followed the recipe without changes. It was easy with chopped frozen cranberries in my food processor for the topping. I don't understand the negative comments, obviously this is a treat and not everyday food...but it is made healthier than more traditional cinnamon rolls with the addition of the fruit and whole wheat flour.
Pros: Quick, moist, delicious
December 07, 2013
By: EatingWell User
Easy, sweet and delicious
These were super easy to make but not at all like a cinnamon roll. I would say they were more like a muffin. I made them in the Texas muffin tin and they were delicious though very high in calories done that way. These were perfect with a hot cup of tea!
Pros: Easy to make
Cons: Crumbly, not really cinnamon roll
November 16, 2013
By: EatingWell User
Wouldn't Make These Again
I saw this recipe in my latest issue of Eating Well magazine, and they looked delicious in the picture. My husband and I love cranberries so I thought I'd give the recipe a try. I was actually surprised a recipe with corn syrup, sugar, butter and oil was in a magazine that is supposed to have healthy recipes. I wouldn't consider these healthy. They were easy enough to make with the help of a food processor, and they looked just like the picture. However, they didn't taste anything like cinnamon rolls. They weren't nearly as sweet as I was expecting considering the above mentioned unhealthy ingredients. I liked the topping, and I'll probably make it again (minus the corn syrup) to spread on toast or use as a waffle topping, but I won't make the cinnamon rolls again.
Pros: The topping's really good, and the finished product looked just like the picture.
Cons: Didn't seem healthy and tasted more like a biscuit than a cinnamon roll.
