Don't miss another issue…      Subscribe

100% Whole Wheat Cranberry Cinnamon Rolls

 
100% Whole Wheat Cranberry Cinnamon Rolls
27

Who doesn't like one or two warm cinnamon rolls with your morning coffee or a cup of afternoon tea. These cranberry cinnamon rolls are made with 100% whole wheat flour and freshly made cranberry filling. Ethese delicious treats without guilt.

Yield

12

servings

Prep

25

min

Cook

30

min

Ready

5

hrs

Trans-fat Free, High Fiber, Low Sodium
 

Ingredients

Dough:
1 ¼ cup milk, low-fat
½ cup sugar
2 teaspoons yeast, active dry
instant yeast
4 tablespoons butter
softened
2 large eggs
1 pinch salt
*
4 ½ cups whole-wheat flour
plus 2-4 tablespoons
Filling
16 ounces cranberries
fresh or frozen, 2 pounds
¼ cup honey
1 teaspoon cinnamon
ground
For the glaze
½ cups powdered sugar
2 tablespoons milk
or as needed to desired consistency

Directions

In a mixing bowl mix all of the dough ingredients.

Knead it with your hands for about 8 minutes or use a blender with a dough hook to knead for 3 to 4 minutes until the dough is smooth and elastic.

Form the dough into a ball and transfer it to a lightly oiled bowl covered with plastic wrap or a damp clean kitchen towel.

Let the dough rest for 1½ to 2 hours, or until double in size.

Meanwhile prepare the cranberry filling:

Place the cranberries and honey in a medium sauce pan over medium heat for about 6 minutes, until cranberries have soften and the mixture becomes thick and jam like.

Remove from the heat and set aside.

Once the dough is doubled in size.

Punch the dough down and transfer to a lightly floured work surface.

Roll into a rectangle about 15-inch long, and spread the cranberry filling over the dough, leaving ½-inch boarders all the way along the edges.

Roll the dough into a log, and using a serrated knife cut it into 1-inch pieces.

Place the rolls on a greased and floured a baking pan.

Cover with plastic wrap or kitchen towel and let them rise for another 1½ to 2 hours until double in size again.

Preheat oven to 375℉ (190℃).

Bake rolls for about 30 minutes.

Remove from the oven and let cool for 5 minutes.

Invert the rolls onto the rack and invert them back again onto a platter.

In a small bowl, whisk the powdered sugar with the the milk until the glaze is thick and spreadable or desired consistency.

Drizzle glaze over each roll.

Serve warm or at room temperature.

 

* not incl. in nutrient facts

Add review

 

 

Comments

Nutrition Facts

Serving Size 122g (4.3 oz)
Amount per Serving
Calories 29118% of calories from fat
 % Daily Value *
Total Fat 6g 9%
Saturated Fat 3g 15%
Trans Fat 0g
Cholesterol 47mg 16%
Sodium 54mg 2%
Total Carbohydrate 18g 18%
Dietary Fiber 6g 26%
Sugars g
Protein 17g
Vitamin A 5% Vitamin C 3%
Calcium 6% Iron 12%
* based on a 2,000 calorie diet How is this calculated?

 

Add Photo

Up to 1MB in size, .jpg format

 

Live Feed