RECIPES
RECIPES
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.
Cranberry-Pecan Cinnamon Roll
Preparation time 30 m
Ready In 1 h
Ingredients (Serves 12)
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Ingredients 12 servings
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3 tablespoons butter, melted
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¼ cup packed light brown sugar
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¼ cup brown rice syrup or light corn syrup
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1 cup chopped fresh cranberries (see Tips)
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⅓ cup chopped pecans
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1½ teaspoons ground cinnamon, divided
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1 cup white whole-wheat flour (see Tips)
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1 cup all-purpose flour
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2 tablespoons granulated sugar
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1 tablespoon baking powder
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½ teaspoon salt
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¼ teaspoon baking soda
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2 tablespoons cold butter, cut into pieces
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1 cup cold buttermilk
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2 tablespoons canola oil
Method
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Preheat oven to 190°C. Coat a 12-cup muffin tin with cooking spray.
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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.
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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.
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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.
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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.