100% Whole Wheat Cranberry Cinnamon Rolls
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 servingsPrep
25 minCook
30 minReady
5 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Dough: | |||
| 296 | ml |
milk, low-fat
|
|
| 118 | ml |
sugar
|
|
| 1E+1 | ml |
yeast, active dry
instant yeast |
|
| 6E+1 | ml |
butter
softened |
|
| 2 | large |
eggs
|
|
| 1 | pinch |
salt
|
*
|
| 1.1 | l |
whole-wheat flour
plus 2-4 tablespoons |
|
| Filling | |||
| 462.4 | ml/g |
cranberries
fresh or frozen, 2 pounds |
|
| 59 | ml |
honey
|
|
| 5 | ml |
cinnamon
ground |
|
| For the glaze | |||
| 118 | ml |
powdered sugar
|
|
| 3E+1 | ml |
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.
