Cranberry Almond Sweet Rolls Recipe

Cranberry Almond Sweet Rolls Recipe
Cranberry Almond Sweet Rolls Recipe photo by Taste of Home
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Cranberry Almond Sweet Rolls Recipe

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Perfect for brunch or a festive luncheon, these delicious sweet rolls feature tangy cranberries, crunchy almonds and vanilla chips. I don't save them just for special occasions, though. They're fun to serve anytime!
MAKES:
12 servings
TOTAL TIME:
Prep: 35 min. + rising Bake: 20 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 35 min. + rising Bake: 20 min.

Ingredients

  • 1 package (16 ounces) hot roll mix
  • 2 tablespoons sugar
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1 cup warm water (110° to 115°)
  • 2 tablespoons butter or margarine, softened
  • 1 egg, beaten
  • 1 cup finely chopped fresh or frozen cranberries
  • 1 package (11 ounces) vanilla chips, divided
  • 1 cup slivered almonds
  • 1/4 cup confectioners' sugar
  • 1/2 teaspoon lemon juice
  • 3 to 4 teaspoons milk

Directions

In a large bowl, combine the contents of hot roll mix, sugar, cinnamon, ginger and nutmeg; mix well. Stir in water, butter and egg to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Cover and let rest for 5 minutes. Roll into a 15-in. x 10-in. rectangle; sprinkle with cranberries. Set aside 1/2 cup vanilla chips for glaze. Sprinkle almonds and remaining chips over cranberries. Roll up, starting with a long side; pinch edge to seal. Cut into 12 slices; place in a greased 13-in. x 9-in. baking pan. Cover and let rise in a warm place until doubled, about 30 minutes. Bake at 375° for 18-20 minutes or until lightly browned. In a saucepan over low heat, melt reserved vanilla chips. Stir in confectioners' sugar, lemon juice and enough milk to achieve desired consistency. Drizzle over warm rolls. Yield: 1 dozen.
Originally published as Cranberry Almond Sweet Rolls in Country Woman Christmas Annual 1999, p15

Nutritional Facts

1 each: 377 calories, 17g fat (7g saturated fat), 28mg cholesterol, 301mg sodium, 50g carbohydrate (8g sugars, 2g fiber), 8g protein.

  • 1 package (16 ounces) hot roll mix
  • 2 tablespoons sugar
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1 cup warm water (110° to 115°)
  • 2 tablespoons butter or margarine, softened
  • 1 egg, beaten
  • 1 cup finely chopped fresh or frozen cranberries
  • 1 package (11 ounces) vanilla chips, divided
  • 1 cup slivered almonds
  • 1/4 cup confectioners' sugar
  • 1/2 teaspoon lemon juice
  • 3 to 4 teaspoons milk
  1. In a large bowl, combine the contents of hot roll mix, sugar, cinnamon, ginger and nutmeg; mix well. Stir in water, butter and egg to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Cover and let rest for 5 minutes. Roll into a 15-in. x 10-in. rectangle; sprinkle with cranberries. Set aside 1/2 cup vanilla chips for glaze. Sprinkle almonds and remaining chips over cranberries. Roll up, starting with a long side; pinch edge to seal. Cut into 12 slices; place in a greased 13-in. x 9-in. baking pan. Cover and let rise in a warm place until doubled, about 30 minutes. Bake at 375° for 18-20 minutes or until lightly browned. In a saucepan over low heat, melt reserved vanilla chips. Stir in confectioners' sugar, lemon juice and enough milk to achieve desired consistency. Drizzle over warm rolls. Yield: 1 dozen.
Originally published as Cranberry Almond Sweet Rolls in Country Woman Christmas Annual 1999, p15

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