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Cranberry Cobblestone Bread

chef.tim.lee's picture
Ingredients
For bread
  Dried cranberries 1⁄3 Cup (5.33 tbs)
  Orange zest 2 Teaspoon
  Sugar 1⁄3 Cup (5.33 tbs)
  Ground cinnamon 4 Teaspoon
  Refrigerated dinner rolls 22 Ounce (2 Packages, 11 Ounces Each)
  Butter/Margarine 4 Tablespoon, melted
For glaze
  Powdered sugar 1⁄2 Cup (8 tbs)
  Milk 3 Teaspoon
Directions

GETTING READY
1. Preheat the oven to 375°F.
2. Lightly grease a stoneware loaf pan with oil

MAKING
3. In a small mixing bowl, mix cranberries and orange zest.
4. On a lightly floured surface unroll dough and cut into 16 rolls.
5. Cut each roll into quarters.
6. In a large mixing bowl, toss the quarters in butter, sugar and cinnamon until all pieces are evenly coated.
7. Arrange half the dough pieces on the bottom of greased pan;
8. Top with half of the cranberry mixture.
9. Repeat layering with remaining dough pieces and cranberry mixture.
10. Bake in the preheated oven for 40 to 45 minutes until golden brown
11. Remove from oven and allow cooling in pan for 15 minutes.
12. Carefully loosen sides with spatula and transfer to cooling rack.

SERVING
13. Prepare glaze by stirring powdered sugar and milk
14. Drizzle the glaze over warm loaf.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
European
Course: 
Snack
Method: 
Baked
Dish: 
Bread
Restriction: 
Vegetarian
Ingredient: 
Cranberry
Interest: 
Gourmet, Healthy
Preparation Time: 
15 Minutes
Cook Time: 
45 Minutes
Ready In: 
60 Minutes
Servings: 
6

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