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Prep Time: 45 Minutes Cook Time: 20 Minutes |
Ready In: 65 Minutes Servings: 18 |
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âMy boys usually insist I make my cranberry rolls for Christmas morning. These are light and good enough to enjoy any day of the year! Donna Taylor - Portland, Oregon Ingredients:
2 cups king arthur unbleached all-purpose flour |
2 cups cake flour |
1/4 cup sugar |
1 package (1/4 ounce) active dry yeast |
1 teaspoon salt |
1-1/4 cups fat-free milk |
1/2 cup reduced-fat butter, cubed |
2 eggs |
cranberry filling: |
3/4 cup chopped fresh or frozen cranberries |
3/4 cup frozen unsweetened strawberries, thawed and chopped |
1/2 cup sugar |
1/2 cup raisins |
1/3 cup chopped pecans |
2 tablespoons honey |
1-1/2 teaspoons grated orange peel |
glaze: |
1 cup confectioners' sugar |
1 tablespoon reduced-fat butter, melted |
1 tablespoon fat-free half-and-half |
Directions:
1. In a large bowl, combine the flours, sugar, yeast and salt. In a small saucepan, heat milk and butter to 120°-130°. Add to dry ingredients; beat just until moistened. Add eggs; beat until smooth (dough will be very sticky). Cover and refrigerate overnight.
2. In a small saucepan, bring the filling ingredients to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Cool.
3. On a lightly floured surface, roll dough into an 18-in. x 12-in. rectangle. Spread filling over dough to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 18 slices.
4. Place cut side down in two 8-in. square baking dishes coated with cooking spray. Cover and let rise until nearly doubled, about 40 minutes. Bake at 375° for 20-25 minutes or until golden brown.
5. For glaze, in a small bowl, beat the confectionersâ sugar, butter and half-and-half until blended. Spread over warm rolls. Yield: 1-1/2 dozen.
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