Whole wheat cranberry cinnamon rolls
I love using cranberries for the holidays especially when it comes to baking. This is my first time making these Whole wheat cranberry cinnamon rolls and for sure it will not be my last!
Wow, one week since my last post…
Sorry, but it is the season…and I am quite going crazy with all of the things that need to get done before Christmas day!!
Anyhow, I have been using cranberries lately for a lot of my desserts. I really like the tart of the cranberries mixed in with the sweetness that baking brings with them.
I am lucky enough to be able to get some organic cranberries at the store. A little bit more expensive, but never the less better :-)
For the purpose of taking pictures I used the classic sugar glaze for the cinnamon rolls however you can use maple syrup instead. It is also great with the cinnamon rolls and much better for you!
These rolls will take you a bit longer to make because whole wheat flour has less gluten thus the rising of the dough will take you longer, but be patient. This are a bit denser than the regular counter parts but they are still really really good.
I have actually frozen half of my batch, as I am going to reserved some cinnamon rolls for Christmas morning. I think this would be a nice treat for the kids right before they open their presents.
Cut the roll into little buns and place them on a greased floured 9×13 baking pan for about 2 hours until they rise again. Right picture.
This is how the rolls looked like after baking them for about 30 minutes at 375F.
Cranberry cinamon rolls
Yield: 16 rolls
Total Time: 4 hours
- 1 1/4 cup low fat milk
- 1/2 cup unrefined sugar
- 2 teaspoons instant yeast
- 4 tablespoons butter, softened
- 2 eggs
- Pinch of salt
- 1/2 cup old fashion rolled oats
- 4 1/2 cups whole wheat pastry flour plus 2-4 tablespoons
- 16 oz of fresh organic cranberries
- 1/4 cup honey
- 1 teaspoon cinnamon
For the glaze
- 1/2 cup coconut cream, or cream cheese
- 3 tbsp maple syrup
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, mix the coconut cream and maple syrup. Dollop glaze over each roll and spread. Serve warm or at room temperature.
Nutrition facts calculated based on the recipe giving 16 rolls