Cranberry Nut Rolls Recipes

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CRANBERRY SWEET ROLLS



Cranberry Sweet Rolls image

Christmas morning will be sweeter than ever when you serve these festive rolls topped with a rich and creamy frosting. They rise nice and high and hold their shape. Plus, the tart cranberry filling is a nice change of pace from cinnamon rolls.-Mrs. Otto (Germaine) Stank, Pound, Wisconsin

Provided by Taste of Home

Time 1h20m

Yield 15 servings.

Number Of Ingredients 20

1-1/4 cups sugar, divided
1/2 cup water
2 cups cranberries
1 teaspoon grated orange zest
2 packages (1/4 ounce each) active dry yeast
1/2 cup warm water (110° to 115°)
1/2 cup butter, softened
1/2 cup whole milk
2 large eggs
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
4-1/2 to 5 cups all-purpose flour
Melted butter
CREAM CHEESE FROSTING:
1 cup confectioners' sugar
3 tablespoons cream cheese, softened
1/4 cup butter, softened
1/2 teaspoon vanilla extract
1/2 teaspoon whole milk

Steps:

  • In a large saucepan, bring 3/4 cup sugar and water to a boil. Add cranberries; return to a boil. Cook, uncovered, until cranberries begin to pop, about 6 minutes. Reduce heat; simmer 15 minutes longer or until thickened, stirring occasionally. Stir in orange zest; cover and chill. , In a large bowl, dissolve yeast in warm water. Add the next six ingredients, the remaining sugar and 3 cups flour; beat until smooth. Add enough remaining flour to form a soft dough. Turn the dough onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl; turn once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Roll into a 15x10-in. rectangle; brush with butter. Spread cranberry filling over dough to within 1 in. of edges. Roll up, jelly roll style, starting at a long side. , Cut into 15 slices; place, cut side down, in a greased 13x9-in. baking pan. Cover and let rise until doubled, about 30 minutes. , Bake at 375° for 25-30 minutes or until golden brown. Cool in pan 5 minutes; remove to a wire rack to cool. , In a small bowl, beat cream cheese frosting ingredients until smooth; spread the frosting over the warm rolls.

Nutrition Facts : Calories 356 calories, Fat 12g fat (7g saturated fat), Cholesterol 60mg cholesterol, Sodium 281mg sodium, Carbohydrate 56g carbohydrate (26g sugars, Fiber 2g fiber), Protein 6g protein.

CRANBERRY-NUT JELLY ROLL



Cranberry-Nut Jelly Roll image

No one will believe a chiffon dessert this pretty, rich and chock-full of cranberries and nuts could be so light. No one! "It's simply delicious," says Rose Mary Liptock in Uniontown, Pennsylvania.

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 12 servings.

Number Of Ingredients 13

4 large eggs, separated
1/2 cup all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
1 cup fresh or frozen cranberries, coarsely chopped
3/4 cup finely chopped pecans
3/4 cup confectioners' sugar
FILLING:
1 package (8 ounces) fat-free cream cheese
2 tablespoons butter, softened
1/2 teaspoon almond extract
1 cup confectioners' sugar

Steps:

  • Let eggs stand at room temperature for 30 minutes. Line a 15x10x1-in. baking pan with waxed paper; coat with cooking spray and set aside. , In a large bowl, beat egg yolks on high speed for 5 minutes or until thick and lemon-colored. Combine the flour, baking powder, baking soda and salt; gradually add to yolk mixture and mix well (batter will be very thick). Fold in cranberries and pecans., In a large bowl with clean beaters, beat egg whites on medium speed until soft peaks form. Gradually beat in confectioner's sugar, 1 tablespoon at a time, on high until stiff peaks form. Gradually fold into batter. Spread evenly into prepared pan. , Bake at 350° for 7-10 minutes or until top springs back when lightly touched. Cool for 5 minutes. Invert cake onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool on a wire rack. , For filling, in a small bowl, combine the cream cheese, butter and extract. Set aside 1-1/2 teaspoons confectioners' sugar. Gradually beat remaining sugar into cream cheese mixture. Unroll cake; spread filling to within 1/2 in. of edges. Roll up again. Sprinkle with reserved confectioners' sugar. Store in the refrigerator.

Nutrition Facts : Calories 203 calories, Fat 9g fat (2g saturated fat), Cholesterol 77mg cholesterol, Sodium 219mg sodium, Carbohydrate 25g carbohydrate (18g sugars, Fiber 1g fiber), Protein 6g protein.

CRANBERRY-NUT ROLLS



Cranberry-Nut Rolls image

I found this on Epicurious and just had to bring it home. It's a yeast roll that is very suitable to the holiday season but as it used dried cranberries you can easily enjoy it at any time of the year. The fact that it's low fat, low cal, healthy and low cholesterol doesn't hurt any! Prep time includes all rising time

Provided by Annacia

Categories     < 4 Hours

Time 3h15m

Yield 12 rolls

Number Of Ingredients 12

1 cup coarsely chopped walnuts
3 1/2 cups bread flour (or more if needed)
1 tablespoon packed golden brown sugar
1 1/2 teaspoons fast-rising active dry yeast
1 1/2 teaspoons salt
1 1/2 cups 2% low-fat milk (can use whole or skim as you prefer)
2 tablespoons vegetable oil, plus additional for coating bowl
1 large egg
1 cup dried sweetened cranberries
nonstick vegetable oil cooking spray
1 large egg, beaten to blend (for glaze)
raw sugar

Steps:

  • Stir nuts in dry skillet over medium heat until toasted, about 5 minutes. Cool.
  • Mix 3 1/2 cups bread flour and next 3 ingredients in bowl of heavy-duty stand mixer fitted with paddle attachment.
  • Warm milk in small saucepan over low heat until instant-read thermometer inserted into milk registers 95°F
  • Add oil; remove from heat.
  • Add milk mixture and 1 egg to flour mixture.
  • Mix on low speed until wet coarse ball forms, about 1 minute.
  • Add nuts and cranberries.
  • Replace paddle attachment on mixer with dough hook and mix dough on low speed until smooth, elastic, and slightly tacky, adding more flour by tablespoonfuls as needed, about 4 minutes.
  • Transfer dough to floured surface; knead 2 minutes.
  • Lightly oil large bowl, shape dough into ball; place in prepared bowl, turning to coat with oil.
  • Cover with plastic wrap; let dough rise at room temperature until almost doubled in volume, 1 3/4 to 2 hours.
  • Line large rimmed baking sheet with parchment paper.
  • Transfer dough to unfloured surface; divide into 12 equal pieces.
  • Using cupped hand, roll and rotate 1 dough piece firmly on work surface until dough piece pops up into cupped hand as smooth round ball, about 6 rotations (This will make dough ball as smooth as possible; if necessary, wipe work surface with damp paper towel to help create traction) and repeat with remaining dough pieces.
  • Transfer rolls to prepared baking sheet, spacing apart.
  • Spray rolls with nonstick spray.
  • Cover loosely with plastic wrap; let rise at room temperature until 1 1/2 times original size, about 1 1/2 hours.
  • Brush rolls with egg glaze; sprinkle with raw sugar.
  • Let rise 15 minutes longer.
  • Meanwhile, position rack in center of oven and preheat to 425°F
  • Place rolls in oven; reduce oven temperature to 400°F and bake 7 minutes. Rotate baking sheet; bake rolls until golden and slightly firm to touch, about 8 minutes longer.
  • Cool completely on rack.
  • DO AHEAD:
  • Wrap in foil, then enclose in resealable plastic bag and freeze up to 2 weeks. Thaw rolls at room temperature. If desired, rewarm rolls wrapped in foil in 350°F oven about 10 minutes.
  • * Also called turbinado or demerara sugar; available at most supermarkets.

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2009-09-09 Add oil; remove from heat. Add milk mixture and 1 egg to flour mixture. Mix on low speed until wet coarse ball forms, about 1 minute. Add …
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  • Mix 3 1/2 cups bread flour and next 3 ingredients in bowl of heavy-duty stand mixer fitted with paddle attachment. Warm milk in small saucepan over low heat until instant-read thermometer inserted into milk registers 95°F. Add oil; remove from heat. Add milk mixture and 1 egg to flour mixture. Mix on low speed until wet coarse ball forms, about 1 minute. Add nuts and cranberries. Replace paddle attachment on mixer with dough hook. Mix dough on low speed until smooth, elastic, and slightly tacky, adding more flour by tablespoonfuls as needed, about 4 minutes. Transfer dough to floured surface; knead 2 minutes.
  • Lightly oil large bowl. Shape dough into ball; place in prepared bowl, turning to coat with oil. Cover with plastic wrap; let dough rise at room temperature until almost doubled in volume, 1 3/4 to 2 hours.
  • Line large rimmed baking sheet with parchment paper. Transfer dough to unfloured surface; divide into 12 equal pieces. Using cupped hand, roll and rotate 1 dough piece firmly on work surface until dough piece pops up into cupped hand as smooth round ball, about 6 rotations. (This will make dough ball as smooth as possible; if necessary, wipe work surface with damp paper towel to help create traction.) Repeat with remaining dough pieces.


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