Indulge in these nutrient-dense Cranberry-Maple Cinnamon Rolls, featuring fiber-rich whole wheat flour and antioxidant-packed pecans for a blood-sugar-conscious twist on a classic autumn comfort food.
Ingredients
- 1 cup fat-free milk
- 2 Tbsp pure maple syrup (or agave nectar)
- 2 Tbsp unsalted butter
- 1 tsp sea salt
- 1/4 cup warm water
- 1 package active dry yeast
- 1 egg, lightly beaten (room temperature)
- 1 1/4 cups whole wheat flour
- 2 1/2 cups all-purpose flour
- 1/3 cup packed brown sugar
- 2 tsp ground cinnamon
- 1/4 cup dried cranberries
- 1/4 cup chopped pecans, toasted
Maple-Brown Sugar Icing
- 2 Tbsp packed brown sugar
- 1 Tbsp very hot water
- 3/4 cup powdered sugar
- 1/4 tsp maple flavoring
- 1-2 tsp fat-free milk
Recommended Ingredients:
Organic Whole Wheat Flour: View on Amazon >
*Expert Tip: Using high-quality whole wheat flour increases the complex carbohydrate profile and satiety of your bake.*
Pure Grade A Maple Syrup: View on Amazon >
*Expert Tip: Pure maple syrup provides essential minerals like manganese and zinc compared to processed corn syrups.*
Step-by-Step Instructions
- Activate Yeast: In a large mixing bowl, combine warm water and yeast. Let stand for 10 minutes until frothy.
- Heat Wet Ingredients: In a small saucepan, combine milk, maple syrup, butter, and salt over medium heat. Warm until the butter is just melted, then remove from heat.
- Mix Dough: Using a stand mixer, incorporate the egg and milk mixture into the yeast. Gradually add the whole wheat flour and most of the all-purpose flour.
- Knead: Turn dough onto a floured surface. Knead for 3-5 minutes until the dough is smooth and elastic.
- First Rise: Place dough in a lightly greased bowl, cover with plastic wrap, and let rise in a warm, draft-free area for 60 minutes or until doubled in size.
- Prepare Filling: Punch down the dough and let it rest for 10 minutes. Combine brown sugar, cinnamon, cranberries, and pecans in a small bowl.
- Shape: Roll dough into a 15×8-inch rectangle. Sprinkle evenly with the pecan mixture. Roll tightly from the long side, seal the seam, and slice into 15 equal rolls.
- Second Rise: Place rolls in a greased 13×9-inch pan. Cover and let rise for 30 minutes.
- Bake: Preheat oven to 375°F.
- Glaze: Whisk icing ingredients together until smooth. Drizzle over the warm rolls after they have cooled for 5 minutes.
Kitchen Tech: Use a Stand Mixer with a dough hook attachment to ensure even gluten development without over-working the dough by hand.
Professional Notes
Store baked rolls in an airtight container at room temperature for up to 2 days. To maintain softness, place a small piece of parchment paper between layers.
These rolls are freezer-friendly. Wrap individual un-iced rolls tightly in foil and store in a freezer bag for up to 3 months. Reheat in the oven at 300°F for 10-15 minutes.
