Makeover Cranberry Rolls Recipe

Makeover Cranberry Rolls Recipe photo by Taste of Home

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“My boys usually insist I make my cranberry rolls for Christmas morning." These are light and good enough to enjoy any day of the year! Donna Taylor - Portland, Oregon

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Healthy

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Makeover Cranberry Rolls Recipe

Prep: 45 min. + chilling Bake: 20 min.

Yield: 18 Servings

45 20 65

Ingredients

2 cups all-purpose flour
2 cups cake flour
1/4 cup sugar
1 package (1/4 ounce) active dry yeast
1 teaspoon salt
1-1/4 cups fat-free milk
1/2 cup reduced-fat butter, cubed
2 eggs
CRANBERRY FILLING:
3/4 cup chopped fresh or frozen cranberries
3/4 cup frozen unsweetened strawberries, thawed and chopped
1/2 cup sugar
1/2 cup raisins
1/3 cup chopped pecans
2 tablespoons honey
1-1/2 teaspoons grated orange peel
GLAZE:
1 cup confectioners' sugar
1 tablespoon reduced-fat butter, melted
1 tablespoon fat-free half-and-half

Directions

In a large bowl, combine the flours, sugar, yeast and salt. In a small saucepan, heat milk and butter to 120°-130°. Add to dry ingredients; beat just until moistened. Add eggs; beat until smooth (dough will be very sticky). Cover and refrigerate overnight.
In a small saucepan, bring the filling ingredients to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Cool.
On a lightly floured surface, roll dough into an 18-in. x 12-in. rectangle. Spread filling over dough to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 18 slices.
Place cut side down in two 8-in. square baking dishes coated with cooking spray. Cover and let rise until nearly doubled, about 40 minutes. Bake at 375° for 20-25 minutes or until golden brown.
For glaze, in a small bowl, beat the confectioners’ sugar, butter and half-and-half until blended. Spread over warm rolls. Yield: 1-1/2 dozen.

Editor's Note: This recipe was tested with Land O'Lakes light stick butter.

Nutritional Facts 1 roll equals 243 calories, 5 g fat (2 g saturated fat), 31 mg cholesterol, 196 mg sodium, 46 g carbohydrate, 1 g fiber, 5 g protein.

Originally published as Makeover Cranberry Rolls in Healthy Cooking October/November 2008, p20

Big Batch Baked Goods

We enjoy homemade baked goods for breakfast, but I don’t have time to bake each morning before school. So I devote 1 day a month to making large batches of cinnamon rolls, doughnuts, cream cheese rolls and muffins. I place them in heavy-duty resealable plastic bags labeled with the date. (They freeze for about 2 months.) On busy mornings, it’s a snap to pop a few in the microwave to warm. The kids love the fresh-baked flavor. —Lori T., New London, Texas