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Cinnamon Rolls with Dried Cranberries and Pecans



Low in Saturated Fat, Trans-fat Free, Very low in sodium, Low Sodium


1 x bread dough
swiss style, risen until doubled in volume
½ cup cranberries
¼ cup pecans
or walnuts, or almonds, toasted until golden brown and chopped coarsely
¼ cup maple syrup
1 ½ teaspoons cinnamon
1 each eggs
lightly beaten


Lightly oil a 9-inch-by-13-inch baking sheet.

On floured board or counter, roll out dough into a 16-by-12-inch rectangle.

Mix cranberries, nuts and maple syrup in small bowl; spread evenly over dough, leaving a ½-inch margin on all sides.

Sprinkle cinnamon evenly over filling.

With long side facing you, roll up dough jellyroll fashion; pinch edges and ends together.

Slice into 12 sections with sharp serrated knife.

Place cinnamon rolls, cut sides down, on prepared baking sheet.

Cover with clean dish towel and let rise in warm place 45 minutes.

Preheat oven to 350℉ (180℃).

Brush tops of rolls with beaten egg.

Bake rolls 25 to 30 minutes or until golden brown.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 52g (1.8 oz)
Amount per Serving
Calories 12344% of calories from fat
 % Daily Value *
Total Fat 6g 9%
Saturated Fat 1g 4%
Trans Fat 0g
Cholesterol 47mg 16%
Sodium 18mg 1%
Total Carbohydrate 6g 6%
Dietary Fiber 2g 7%
Sugars g
Protein 4g
Vitamin A 1% Vitamin C 4%
Calcium 3% Iron 5%
* based on a 2,000 calorie diet How is this calculated?


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