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.

Here you can see some of the other rolls I have made in the past:

Dark chocolate and hazelnut cinnamon rolls
Whole grain cinnamon rolls

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.

Enjoy!!


Whole wheat cranberry cinnamon rollsWhole wheat cranberry cinnamon rolls

This is how the dough looks like before and after the first rising. It took about 2 hours, maybe a tiny bit longer.
Whole wheat cranberry cinnamon rollsWhole wheat cranberry cinnamon rolls

After the dough rises roll out the dough in a greased surface and spread the cranberry filling over it. Roll it through, making sure you don’t do it tightly.
Whole wheat cranberry cinnamon rollsWhole wheat cranberry cinnamon rolls

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.

Whole wheat cranberry cinnamon rollsWhole wheat cranberry cinnamon rolls

This is how the rolls looked like after baking them for about 30 minutes at 375F.

Whole wheat cranberry cinnamon rolls
These cinnamon cranberry rolls are out of this world. I hope you get to try them soon!! and remember, you can use maple syrup in place of the sugar glaze for the rolls

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Cranberry cinamon rolls

Yield: 16 rolls

Total Time: 4 hours

Ingredients:

Filling

  • 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

Directions:

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

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10 comments

  1. Recipe method shows adding of pumpkin but there is no pumpkin in the ingredients list???

  2. Anonymous,
    sorry. I experimented with pumpkin puree once. Instead of putting the olive oil I put pumpkin and I forgot to change it in the method section. You can still use pumpkin if you prefer rather than the oil although I did not like the texture of the muffins. If you would still want to use the pumpkin I would do just 1/4 cup of pumpkin and 1/4 cup of olive oil, that way the texture would be much better. Thanks for noticing the error :-)

  3. Te he conocido por un comentario que has dejado en otro blog, de momento lo poquito que he visto de tu blog me encanta…estos muffins los haré.
    Te seguiré de cerca…
    muaksi

  4. He llegado hasta aquí, creo que es tu primera entrada del blog.
    Me ha gustado muchisimo todo lo que he visto ; ) las recetas, las fotos… todo, incluso voy a practicar un poco mi ingles absolutamente olvidado.

    Tengo muy poco tiempo para los blogs y me da muchisima pena no estar al día de las publicaciones.
    Con permiso me hago seguidora.

    besinos

  5. I just made these for breakfast but changed a few things. I love orange cranberry muffins, so I used the zest of 4 oranges and substituted all of the milk with orange juice. They were great! I also don’t have whole wheat pastry flour and so I used regular whole wheat flour and they were still nice and fluffy. And I used 1/2 cup honey instead of sugar. I’ll be making them often! This is definitely the yummiest healthy muffin I’ve had (and I have had lots)! Thanks for the recipe :)

  6. Hamande,

    thanks for the kind comment. That substitution its even better than the original, even more healthy now :-)

    Thank you

  7. Hi, This may seem healthy but one muffin is 8 points plus on Weight watchers. I think it is all the sugar since the carbohydrate count is so high. Any suggestions for keeping the sugar lower? Do you think using half the sugar would ruin the muffin?

    Thank you

  8. Debra,

    the muffins are rather big. I bake them on the larger baking liners. The batter will give you a large amount of regular size muffins.

    I would suggest to half the batter, hence the sugar will also be half ;-) and bake them in the regular muffin liners. You could also reduce the sugar by 1/4 cup if you prefer ;-)

  9. Hi i would like to make these tomorrow. i do not like the taste of baking soda, can i use baking powder instead? Thank you

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