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Cranberry-Pecan Cinnamon Rolls


This cranberry-pecan cinnamon roll recipe is a cinch to put together—there's no kneading and no rolling of any dough. These rolls are baked in a muffin tin and are already perfectly portioned, making them great for a morning treat or as part of a brunch menu.

From: EatingWell Magazine, November/December 2013

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)

Fresh Cranberries
Shop Walmart's weekly ad : $1.98 per lb


⅓ cup chopped pecans1
½ teaspoons ground cinnamon, divided

Great Value™ Ground Cinnamon
Shop Walmart's weekly ad : $0.98, 2.5 oz.

1 cup white whole-wheat flour (see Tips)
1 cup all-purpose flour

Great Value All 
Purpose Flour, 32 ozIn Stores Only

2 tablespoons granulated sugar
1 tablespoon baking powder½ teaspoon salt

Great Value Salt, 26 oz
In Stores Only

¼ teaspoon baking soda
2 tablespoons cold butter, cut into pieces
1 cup cold buttermilk
2 tablespoons canola oil

Preparation
Active - 30 m
Ready In - 1 h
  • Preheat oven to 375°F. Coat a 12-cup muffin tin with cooking spray. 
  • 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. 
  • Whisk whole-wheat flour, all-purpose flour, granulated sugar, baking powder, salt, baking soda and the remaining ½ 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. 
  • 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.
  • Make Ahead Tip: Refrigerate topping (Step 2) and dough (Step 3) in separate containers for up to 1 day.Equipment: Muffin tin with 12 ( ½-cup) cups
  • Tips: 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.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 information 
  • Serving size: 1 roll
  • Per serving: 220 calories; 10 g fat(4 g sat); 2 g fiber; 31 g carbohydrates; 3 g protein; 32 mcg folate; 14 mg cholesterol; 12 g sugars; 10 g added sugars; 166 IU vitamin A; 1 mg vitamin C; 108 mg calcium; 2 mg iron; 298 mg sodium; 123 mg potassium
  • Carbohydrate Servings: 2
  • Exchanges: 1 starch, 1 other carbohydrate, 2 fat




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