Craanberry Sweet Rolls 2

Whole Wheat Cranberry Rolls

While there can be no real substitute for cinnamon rolls, these are a healthy alternative to sate your craving. Instead of using just straight sugar for the filling, the insides feature a cranberry-coconut sugar combo that is bright red with bold flavor. Paired with a chewy, homemade whole wheat bread dough, the dessert isn’t finished until it has been garnished with a coconut sugar glaze. If I had to live in a world without refined sugar (*gasp!*) this would be a very respectable dessert option.

AuthorCarley KnutsenDifficultyIntermediate

Filling
 2 cups Fresh Chopped Cranberries (I used frozen berries and added an extra tsp of cornstarch to compensate)
 2 tbsp Coconut Sugar
 2 tsp Cornstarch
Dough
 ¾ cup Nonfat Milk (warm)
 ½ tbsp Melted Unsalted Butter (or coconut oil)
 2 tbsp Coconut Sugar
 ½ tsp Salt
 1 1/4 oz Package (or 2 1/4 tsp) Active Dry Yeast
 2-2 1/2 cups Whole Wheat Flour (divided)
Drizzle
 3 tbsp Confectioners' Sugar (or non-sugar substitute)
 2 tsp Nonfat Milk

Filling
1

In a small bowl, combine the cranberries, sugar, and cornstarch and stir until well combined. Set aside.

Dough
2

Stir together the milk, butter, sugar, and salt in a large bowl. Sprinkle yeast on top, and wait 10-15 minutes or until the mixture turns frothy. Mix in 1 ½ cups of flour. If the dough is still wet, continue adding flour 2 tablespoons at a time until the dough begins to pull away from the sides of the bowl. Turn the dough out onto a well floured surface and knead for 3-5 minutes, or until the dough springs back most of the way when you gently press your finger into it. Let the dough rest for 10 minutes.

Prep
3

On a clean, well floured surface, roll the dough into a 14 x 10 inch rectangle. Spread the filling on top of the dough, leaving a 1 inch border on the two long sides. Carefully roll the dough into a log, starting at one long side and rolling into the other. Pinch the 1 inch border edges together to seal. If the dough won't bond, brush one side with a little water and pinch the dough together again. Slice the log into 12 pieces with a serrated knife. (Cut the whole log in half, then each half into thirds, and cut each third in half again.) Place the rolls into a greased 8 inch springform pan and cover with a clean towel. Set the pan in a warm place where it won't be disturbed and let the rolls rise for 30-45 minutes, or until doubled in size.

Bake
4

Preheat the oven to 350 degrees. Bake the rolls for 18-22 minutes or until the filling is bubbling and the sides feel firm. Cool in the pan before drizzling. If you can't wait, let the rolls cool for at least 10 minutes before serving.

Drizzle
5

Stir the sugar and milk together in a small bowl. Pour the glaze into a plastic bag and cut a corner of the bag. Drizzle over the rolls just before serving.

Ingredients

Filling
 2 cups Fresh Chopped Cranberries (I used frozen berries and added an extra tsp of cornstarch to compensate)
 2 tbsp Coconut Sugar
 2 tsp Cornstarch
Dough
 ¾ cup Nonfat Milk (warm)
 ½ tbsp Melted Unsalted Butter (or coconut oil)
 2 tbsp Coconut Sugar
 ½ tsp Salt
 1 1/4 oz Package (or 2 1/4 tsp) Active Dry Yeast
 2-2 1/2 cups Whole Wheat Flour (divided)
Drizzle
 3 tbsp Confectioners' Sugar (or non-sugar substitute)
 2 tsp Nonfat Milk

Directions

Filling
1

In a small bowl, combine the cranberries, sugar, and cornstarch and stir until well combined. Set aside.

Dough
2

Stir together the milk, butter, sugar, and salt in a large bowl. Sprinkle yeast on top, and wait 10-15 minutes or until the mixture turns frothy. Mix in 1 ½ cups of flour. If the dough is still wet, continue adding flour 2 tablespoons at a time until the dough begins to pull away from the sides of the bowl. Turn the dough out onto a well floured surface and knead for 3-5 minutes, or until the dough springs back most of the way when you gently press your finger into it. Let the dough rest for 10 minutes.

Prep
3

On a clean, well floured surface, roll the dough into a 14 x 10 inch rectangle. Spread the filling on top of the dough, leaving a 1 inch border on the two long sides. Carefully roll the dough into a log, starting at one long side and rolling into the other. Pinch the 1 inch border edges together to seal. If the dough won't bond, brush one side with a little water and pinch the dough together again. Slice the log into 12 pieces with a serrated knife. (Cut the whole log in half, then each half into thirds, and cut each third in half again.) Place the rolls into a greased 8 inch springform pan and cover with a clean towel. Set the pan in a warm place where it won't be disturbed and let the rolls rise for 30-45 minutes, or until doubled in size.

Bake
4

Preheat the oven to 350 degrees. Bake the rolls for 18-22 minutes or until the filling is bubbling and the sides feel firm. Cool in the pan before drizzling. If you can't wait, let the rolls cool for at least 10 minutes before serving.

Drizzle
5

Stir the sugar and milk together in a small bowl. Pour the glaze into a plastic bag and cut a corner of the bag. Drizzle over the rolls just before serving.

Whole Wheat Cranberry Rolls

Thanks to Amy’s Healthy Baking for the recipe!

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