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Christmas Cranberry Rolls

Cranberries are one of my family's favorite foods, and this is a much-requested recipe. I've been making these pretty sweet rolls for almost 3 years. —Margery Rice, Bedford, New Hampshire
  • Total Time
    Prep: 40 min. + rising Bake: 25 min.
  • Makes
    2-1/2 dozen


  • 3-3/4 cups all-purpose flour
  • 1/4 cup sugar
  • 1 package (1/4 ounce) active dry yeast
  • 1 teaspoon salt
  • 1-1/4 cups milk
  • 1/4 cup vegetable oil
  • 1 large egg, room temperature
  • 3 tablespoons butter
  • 3/4 cup packed brown sugar
  • 3 tablespoons corn syrup
  • 1 cup fresh cranberries, halved
  • 1/2 cup chopped citron or mixed candied fruit
  • 1/2 cup chopped pecans
  • 2 teaspoons grated lemon zest
  • 2/3 cup sugar
  • 1 teaspoon ground cinnamon
  • 6 tablespoons butter, melted


  • In a large bowl, combine 1-3/4 cups flour, sugar, yeast and salt. In a saucepan, heat milk and oil to 120°-130°. Add to the dry ingredients; mix well. Add egg; beat well. Add enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise until doubled, about 1 hour.
  • Meanwhile, melt butter in a small saucepan; stir in brown sugar and corn syrup. Spread into two greased 9-in. round baking pans; set aside. Combine cranberries, citron, pecans and lemon zest; sprinkle over brown sugar mixture.
  • Punch dough down; turn onto a lightly floured surface. Divide into 30 pieces; roll each piece into a 1-1/2-in. ball. In a small bowl, combine sugar and cinnamon. Place melted butter in another bowl, Roll each ball in butter, then in cinnamon-sugar. Place 15 balls in each pan. Cover and let rise until doubled, about 1 hour. Bake at 375° for 22-27 minutes or until golden brown. Cool for 5 minutes before inverting onto serving plates.

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