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.

Ingredients 12 servings

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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


  • Active

  • Ready In

  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 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.
  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.
  • 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 or Store it in the freezer.

Nutrition information

  • 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
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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
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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
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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.
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