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.
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 Reviews for Cranberry-Pecan Cinnamon Rolls
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!
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.