In case you are still frantically searching for something to serve on Christmas morning, or for a holiday brunch, these breakfast rolls are just the ticket. Easy to make at the last minute, a beautiful cheery color, and divine flavor. They are a cinch to put together. No yeast dough, no kneading, no rolling of dough. They get baked in muffin tins with all the good cranberry filling on the bottom, and a tender dough that’s a lot like scones on top. After they are baked, turn them upside down on a serving platter, and there you are. A gorgeous color for the holidays, not too sweet, just right with coffee or tea.
My food processor was out and I was chopping cranberries for cranberry relish, and also to make a batch of my Cranberry Liqueur. So while I was on a roll, (pun intended) I continued chopping enough cranberries to quickly make up these cranberry rolls. Because I was also chopping up orange to put in the cranberry relish, I put about 1/4 cup chopped orange in the topping of my rolls too. WOW! Spur-of-the-moment decisions are often the best. Deeelish!
CRANBERRY-PECAN CINNAMON ROLLS
Yield: Makes 12 rolls
- 3 Tbsp. butter, melted
- 1/4 cup light brown sugar, packed
- 1/4 cup brown rice syrup or light corn syrup
- 1 cup chopped fresh cranberries
- OR, 3/4 cup cranberries and 1/4 cup chopped orange, optional
- 1/3 cup chopped pecans
- 1 1/2 tsp. ground cinnamon, divided
- 1 cup white whole wheat flour
- 1 cup all-purpose flour
- 2 Tbsp. granulated sugar
- 1 Tbsp. baking powder
- 1/2 tsp. baking soda
- 2 Tbsp. cold butter, cut into pieces
- 1 cup cold buttermilk
- 2 Tbsp. canola oil
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 the flours, sugar, baking powder, baking soda, salt and remaining 1/2 tsp. cinnamon in a large bowl. Add cold butter and, using two knives or a pastry cutter, cut in the butter until it’s the size of small peas. Pour in 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.
If all the rolls are not eaten when served, they rewarm very well in the microwave.
SOURCE: Slightly adapted from Eating Well