Cranberry-Pecan Cinnamon Rolls
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.
- 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
- 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 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 & Notes
- Make Ahead Tip: Refrigerate topping (Step 2) and dough (Step 3) in separate containers for up to 1 day.
- 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.
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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- Total Time
- 1 hour or less
- 8 or more
- Type of Dish
- Baked Goods, quick breads & muffins
- Main Ingredient
- Vegetarian, other
- Preparation/ Technique
- Ease of Preparation
- November/December 2013