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. Source: EatingWell Magazine, November/December 2013

Carolyn Malcoun
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F. Coat a 12-cup muffin tin with cooking spray.

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  • 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.

Tips

Make Ahead Tip: Refrigerate topping (Step 2) and dough (Step 3) in separate containers for up to 1 day.

Equipment: Muffin tin with 12 (1/2-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.

Nutrition Facts

220 calories; 9.6 g total fat; 3.5 g saturated fat; 14 mg cholesterol; 298 mg sodium. 123 mg potassium; 31 g carbohydrates; 2.2 g fiber; 12 g sugar; 3.5 g protein; 166 IU vitamin a iu; 1 mg vitamin c; 32 mcg folate; 108 mg calcium; 2 mg iron; 10 mg magnesium; 10 g added sugar;

Reviews (3)

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3 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
01/01/2014
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 Read More
Rating: 4 stars
12/07/2013
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 Read More
Rating: 2 stars
11/16/2013
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. Read More
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