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Cranberry Cinnamon Christmas Tree Rolls

Canadian.Recipes's picture
  Granulated sugar 1⁄4 Cup (4 tbs)
  Active dry yeast 1 Tablespoon
  Sour cream 1⁄2 Cup (8 tbs)
  Butter 1⁄4 Cup (4 tbs)
  Salt 1 Teaspoon
  Eggs 2
  Whole wheat flour 1⁄2 Cup (8 tbs)
  All purpose flour 2 Cup (32 tbs)
  Cranberries 2 Cup (32 tbs)
  Packed brown sugar 1⁄4 Cup (4 tbs)
  Chopped pecans 1 Cup (16 tbs)
  Cinnamon 1 Tablespoon
  Butter 1⁄4 Cup (4 tbs), melted
  Corn syrup 1⁄4 Cup (4 tbs)
  Icing sugar 3⁄4 Cup (12 tbs)
  Milk 1 Tablespoon
  Cranberries 1 Tablespoon
  Candied green cherries 1 Tablespoon, slivered

Dissolve 1 tsp (5 mL) of the sugar in 1/2 cup (125 mL) lukewarm water.
Sprinkle in yeast; let stand for 10 minutes or until frothy.
In saucepan, heat sour cream, remaining sugar, butter and salt over low heat until sugar dissolves; let cool.
In bowl, beat eggs with sour cream and yeast mixtures; gradually beat in whole wheat flour.
Beat for 2 minutes or until smooth.
With wooden spoon, gradually beat in enough of the all purpose flour to make soft, slightly sticky dough.
On lightly floured surface, knead for 8 to 10 minutes or until smooth and elastic.
Place in greased bowl, turning to grease all over.
Cover with plastic wrap and let rise in warm draft-free area for 1-1/2 hours or until doubled in bulk (or in refrigerator overnight).
FILLING: Meanwhile, in saucepan, bring cranberries and 1/2 cup (125 mL) water to boil; cover and boil gently for 5 minutes.
Stir in 1/4 cup (50 mL) of the brown sugar; reduce heat and simmer, uncovered and stirring occasionally, for 5 minutes or until thickened.
Let cool.
Combine remaining brown sugar, pecans and cinnamon.
Punch down dough; divide in half.
On lightly floured surface, roll out one half to 14 x 12 inch (35 x 30 cm) rectangle.
Brush with 1 tbsp (15 mL) of the butter; spread with half of the filling, leaving 1/2 inch (1 cm) border.
Sprinkle with half of the pecan mixture.
Starting at long side, roll up tightly,ing seam to seal; brush with 1 tbsp (15 mL) of the butter.
Using serrated knife, cut 2 inch (5 cm) thick slice from end; reserve.
Cut roll into 15 slices.
Center smallest slice near top of well greased foil on large baking sheet.
Snugly arrange slices in four more rows, adding one more slice for each row.
Center reserved slice lengthwise under tree.
Repeat with remaining dough.
Cover and let rise for 45 to 50 minutes or until doubled in bulk.
Bake in 350°F (180°C) oven for 25 to 30 minutes or until golden.
In saucepan, heat corn syrup over low heat.
Slide buns and foil onto rack; brush with corn syrup.
Let cool for 20 minutes.
Whisk icing sugar with milk; pipe decoratively over buns.
Garnish with cranberries and cherries.
Serve warm.

Recipe Summary

Snack, Fruit Dessert

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