It’s Thanksgiving week, and you have out of town guests. Want to make them feel at home? Treat them to these heavenly cinnamon rolls, loaded with cranberries and pecans—perfect for a holiday brunch.
To cut down on morning prep time, do steps 1-6 the night before, then cover the rolls with plastic wrap and place them in the fridge overnight. In the morning, let them rise in a warm place (you might need to give them a little extra time) and then bake according to instructions. Your guests will enjoy them with a pot of chai or your favorite breakfast tea.
Cranberry Pecan Cinnamon Rolls from Krista Bjorn at Rambling Tart
Makes 12 rolls
Ingredients:
- 1 batch bread dough of your choice
- 1 cup dark muscovado sugar
- 1 cup dried cranberries
- 1 cup pecans, chopped
- 1 teaspoon cinnamon
- 1/2 cup butter, melted
Directions:
- Preheat oven to 375˚
- Line baking tray with baking paper; set aside.
- In medium bowl, mix together muscovado sugar, cranberries, pecans, cinnamon, and melted butter until crumbly. Set aside.
- On lightly floured surface, press or roll dough into a rectangle about ½ inch thick.
- Cover surface with cranberry and nut mixture. Spread to edges.
- At long end, carefully ease edge of dough off the counter and roll into a log, tucking in any bits of fruit and nuts that escape. Seal log along the long side.
- Using a sharp knife or piece of string, cut off rounds and place in baking tray, each round just touching the one next to it.
- Cover cinnamon rolls with dish cloth and leave in warm place 30-40 minutes until risen.
- Place in hot oven and bake 12-15 minutes until tops are golden brown.
- Serve warm (or room temperature) with plenty of salted butter.
