- 1 Swiss bread dough, risen until doubled in volume
- 1/2 dried cranberries
- 1/4 pecans, walnuts or almonds, toasted until golden brown and chopped coarsely
- 1/4 maple syrup
- 1 1/2 teaspoon ground cinnamon
- 1 egg, lightly beaten
Lightly oil 9×13-inch baking sheet. On floured board or counter, roll out dough into 16×12-inch rectangle. Mix cranberries, nuts and maple syrup in small bowl; spread evenly over dough, leaving 1/2-inch margin on all sides. Sprinkle cinnamon evenly over filling. With long side facing you, roll up dough jellyroll fashion; pinch edges and ends together. Slice into 12 sections with sharp serrated knife.
Place cinnamon rolls, cut sides down, on prepared baking sheet. Cover with clean dish towel and let rise in warm place 45 minutes.
Preheat oven to 350°. Brush tops of rolls with beaten egg. Bake rolls 25 to 30 minutes or until golden brown.
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