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Makeover Cranberry Rolls

“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
  • Total Time
    Prep: 45 min. + chilling Bake: 20 min.
  • Makes
    1-1/2 dozen


  • 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 large eggs
  • 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 zest
  • GLAZE:
  • 1 cup confectioners' sugar
  • 1 tablespoon reduced-fat butter, melted
  • 1 tablespoon fat-free half-and-half


  • 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 18x12-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.
Nutrition Facts
1 each: 243 calories, 5g fat (2g saturated fat), 31mg cholesterol, 196mg sodium, 46g carbohydrate (21g sugars, 1g fiber), 5g protein.

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