Breaking News: Thanksgiving is tomorrow. That means that Christmas is in four weeks. Where has 2016 gone and why were my parents right when they said to enjoy being young because time only moves more quickly the older you get?
Okay, enough with the complaining, because let's face it, from now until the end of the year is absolutely the most wonderful time of the year. The weather. The clothes. The family. The music. The friends. The food! There is very little that you could say about this next month and a half that would put me in a bad mood. I love everything about Thanksgiving and Christmas!
Growing up my mom would make my siblings and me sticky pecan buns, not often, but she made them none-the-less. The amazing thing about her recipe is that it is incredibly versatile. The dough can be used for so many other delicious treats. For example, these cranberry pecan cinnamon rolls. Really, with just a little tweak here and there, you can have a brand new breakfast item to share with loved ones. My favorite part of this recipe has to be the cranberries - they add just a nice and welcome balance to the sweetness of the dough and filling.
Whether you make this recipe the day after Thanksgiving, or perhaps on Christmas morning, leave a comment below and let me know what think!
| Cranberry Pecan Cinnamon Rolls |
1/2 cup sugar
1/2 cup canola oil
2 teaspoons salt
1 1/2 cups milk, scalded
2 packages yeast
6 cups flour
1/4 cup butter, melted
1/2 cup brown sugar
1 cup (115fresh cranberries
1/2 tablespoon Frontier Co-op Cinnamon
Glaze & Topping
1 cup confectioners' sugar
2 tbsp. maple syrup
1 tsp. Frontier Co-op Vanilla Extract
½ tbsp. almond milk
dried cranberries, coarsely chopped
pecans, coarsely chopped
- Pour scalded milk over sugar, oil, and salt in a large mixing bowl. Mix.
- In a separate bowl, beat eggs and then add to milk, sugar, oil and salt mixture.
- Dissolve yeast in 1/4 cup warm water.
- Add 6 cups of flour to the above mixture. Finally add yeast. Mix together.
- Knead dough on bread board until non-sticky to touch.
- Let dough rise for about an hour, until dough has doubled in size. Punch dough down and let rise again.
- While dough is rising, prepare filling - In a food processor, pulse the whole cranberries until they’re ground to a coarse rubble, but not fully pureed. You’ll need to scrape the machine down once or twice. Melt butter and stir in brown sugar, cinnamon and cranberries.
- On a lightly floured surface, roll out the dough into a thin rectangle. Brush with filling mixture.
- Starting at one end, tightly roll up the dough and situate seam side down. Then with a serrated knife or a string of floss, cut the dough into 1.5 - 2 inch sections and position in your 8x8 dish with the glaze layer on the bottom. You should have about 10 rolls. Cover with plastic warp and set on top of the oven to let it briefly rise again while you preheat the oven to 350 degrees F.
- Once the oven is hope, bake at 375 degrees F for 25-30 minutes or until light brown on top.
- For glaze, coarsely chop dried cranberries and pecans. Set aside.
- In a small bowl, whisk all ingredients except for the cranberries. Spoon the glaze on top of the warm cinnamon rolls and sprinkle with the chopped cranberries and pecans. Serve immediately or within 4 hours to preserve freshness.