Cranberry-Pecan Cinnamon Rolls

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.

Cranberry-Pecan Cinnamon Rolls

Photo by


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    rolls


Ingredients

  • 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)

  • cup chopped pecans

  • 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

Directions

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: 1. 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. 2. 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

Facebook Conversations