Cranberry cinamon rolls
If you have approximately 45 minutes to spend in the kitchen, Cranberry cinamon rolls might be a great lacto ovo vegetarian recipe to try. For 50 cents per serving, you get a hor d'oeuvre that serves 16. One portion of this dish contains around 6g of protein, 5g of fat, and a total of 232 calories. A mixture of butter, cinnamon, confectioners' sugar, and a handful of other ingredients are all it takes to make this recipe so scrumptious. 23 people found this recipe to be flavorful and satisfying. It is brought to you by Eat Good 4 Life. With a spoonacular score of 53%, this dish is solid. Users who liked this recipe also liked Cranberry Rolls, Cranberry sausage rolls, and Apple Cranberry Rolls.
Servings: 16
Ingredients:
4 tablespoons butter, softened
1 teaspoon cinnamon
1/2 cups confectioners' sugar, you can also just use maple syrup instead. A much better option that we like.
16 oz of fresh organic cranberries
2 eggs
1/4 cup honey
2 teaspoons instant yeast
3 tablespoons low fat milk, enough to make a spreadable icing
4 1/2 cups whole wheat pastry flour plus 2-4 tablespoons
1/2 cup old fashion rolled oats
Pinch of salt
1/2 cup unrefined sugar
Equipment:
plastic wrap
mixing bowl
sauce pan
serrated knife
baking paper
kitchen towels
baking pan
oven
whisk
bowl
Cooking instruction summary:
In a mixing bowl mix all of the dough ingredients. Knead it with your hands 2 to 3 minutes. Form the dough into a ball and transfer it to a lightly buttered bowl covered with plastic wrap. Let it stand for to 2 hours until double in bulk.On the mean time prepare the cranberry filling. Place cranberries and honey in a sauce pan over medium heat for about 5-7 minutes, until cranberries have soften.Deflate the dough and transfer to a lightly greased work surface. Roll and pat it into a rectangle and spread the cranberry filling over the dough, like in the pictures.Roll the dough into a log, and using a serrated knife cut it into pieces. Place the buns on a greased and floured a baking pan (or parchment paper) spacing them evenly making sure they won't touch each other. Cover with plastic wrap or kitchen towel and let them rise for another 2 hours.Preheat oven to 375F. Bake buns for 25-35 minutes. Remove them from the oven and after 5 minutes invert the rolls onto the rack and invert them back again onto a platter.In a small bowl, whisk the confectioners’ sugar with the the milk until the glaze is thick and spreadable. Dollop glaze over each roll and spread. Serve warm or at room temperature. You can also use maple syrup in place of the the sugar glaze for a healthier option.
Step by step:
1. In a mixing bowl mix all of the dough ingredients. Knead it with your hands 2 to 3 minutes. Form the dough into a ball and transfer it to a lightly buttered bowl covered with plastic wrap.
2. Let it stand for to 2 hours until double in bulk.On the mean time prepare the cranberry filling.
3. Place cranberries and honey in a sauce pan over medium heat for about 5-7 minutes, until cranberries have soften.Deflate the dough and transfer to a lightly greased work surface.
4. Roll and pat it into a rectangle and spread the cranberry filling over the dough, like in the pictures.
5. Roll the dough into a log, and using a serrated knife cut it into pieces.
6. Place the buns on a greased and floured a baking pan (or parchment paper) spacing them evenly making sure they won't touch each other. Cover with plastic wrap or kitchen towel and let them rise for another 2 hours.Preheat oven to 375F.
7. Bake buns for 25-35 minutes.
8. Remove them from the oven and after 5 minutes invert the rolls onto the rack and invert them back again onto a platter.In a small bowl, whisk the confectioners’ sugar with the the milk until the glaze is thick and spreadable. Dollop glaze over each roll and spread.
9. Serve warm or at room temperature. You can also use maple syrup in place of the the sugar glaze for a healthier option.
Nutrition Information:
covered percent of daily need
