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Cranberry-Pecan Cinnamon Rolls

November/December 2013

Your rating: None Average: 3.1 (21 votes)

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.


Makes: 12 rolls

Serving Size: 1 roll

Active Time:

Total Time:

Equipment: Muffin tin with 12 (1/2-cup) cups

Ingredients

  • 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

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.

Tips & Notes

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

Per serving: 219 calories; 10 g fat (4 g sat, 4 g mono); 14 mg cholesterol; 31 g carbohydrates; 10 g added sugars; 4 g protein; 2 g fiber; 280 mg sodium; 102 mg potassium.

Carbohydrate Servings: 2

Exchanges: 1 starch, 1 other carbohydrate, 2 fat


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Recipe Categories

Ease of Preparation
Easy
Total Time
1 hour or less
Servings
8 or more
Ethnic/Regional
American
Main Ingredient
Vegetarian, other
Preparation/ Technique
Bake
Meal/Course
Breakfast
Brunch
Dessert
Season
Fall
Winter
20 minute dinner recipes
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