Cranberry-Maple Cinnamon Rolls
Ingredients
The dough
-
1
cup
fat-free milk
-
2
Tbsp
pure maple syrup or agave nectar
-
2
Tbsp
butter
-
1
tsp
salt
-
¼
cup
warm water
-
1
package
active dry yeast
-
1
egg, lightly beaten
-
1¼
cups
whole wheat flour
-
2½
cups
all-purpose flour
-
⅓
cup
packed brown sugar
-
2
tsp
ground cinnamon
-
¼
cup
dried cranberries
-
¼
cup
chopped pecans, toasted
Maple-Brown Sugar Icing
-
2
Tbsp
packed brown sugar
-
1
Tbsp
very hot water
-
¾
cup
powdered sugar
-
¼
tsp
maple flavoring
-
1-2
tsp
fat-free milk
Instructions
- Combine warm water and yeast and let it stand for 10 minutes.
- Heat milk, maple syrup, butter, and salt until warm, then set aside.
- Add egg and milk mixture to yeast mixture in a stand mixer and slowly mix in whole wheat flour.
- Add as much all-purpose flour as possible, reserving the rest.
- Knead the dough on a floured surface until soft and elastic, about 3 to 5 minutes.
- Shape the dough into a ball, place it in a greased bowl, cover, and let rise for 1 hour.
- Punch down the dough, let it rest for 10 minutes, and grease a baking pan.
- Mix brown sugar and cinnamon in a bowl, then stir in cranberries and pecans.
- Roll the dough into a rectangle, sprinkle with the pecan mixture, and roll it up tightly.
- Slice the rolled dough into 15 pieces and place cut sides up in the baking pan.
- Cover and let rise for about 30 minutes.
- Preheat the oven to 375°F and bake for 25 to 30 minutes until golden brown.
- Prepare the icing by dissolving brown sugar in hot water, then whisk in powdered sugar and maple flavoring.
- Add milk to achieve drizzling consistency, then drizzle over the rolls after cooling slightly.
Nutrition Facts (estimated)
Servings
15
Calories
180
Total fat
4g
Total carbohydrates
33g
Total protein
5g
Sodium
20mg
Cholesterol
20mg
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