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Cranberry cherry rolls

By September 12, 2013No Comments

I adapted a recipe from King Arthur and did a practice run on a recipe I hope to make over Thanksgiving weekend. But yeast bread rolls and buns can be a bit tricky and since I often can’t refrain from tweaking a recipe, it helps to make it once first  and to follow the recipe as close as possible.Cranberry cherry rolls

Dough with fillingHeaded to the ovenCrannie Cherry rollOnce I figure out how to retain formatting of a Word document, I will add my variation of this recipe. I also elected to freeze one of the pans. I will take it out and rise it in the morning to see if the recipe can be paused and held for a later baking.

Cranberry Cherry buns

Makes 2 9-inch round pans

Do not preheat oven

Adapted from Cranberry Sticky buns @ King Arthur Flour


1 bag fresh/frozen cranberries

¼ c sugar

14 c water

¼ c dried tart cherries

1 tsp vanilla

1 stick butter room temperature

1 c+ pecans or walnuts

Cook in a covered sauce pan over medium low heat until whole berries pop. Uncover and reduce heat, simmering until sauce thickens. Remove from heat. Stir in the dried cherries and vanilla and let cool to room temperature.


2 eggs, room temp

Warm water to make 2 cups

2 Tbsp sugar

1 Tbsp yeast

2 Tbsp butter or light oil

½ dry nonfat milk powder

2 c whole wheat flour

1 Tbsp salt

3 c all purpose flour

Crack eggs into a 2 c glass measuring cup. Add warm water to the 2 c line. Pout into mixer and beat until thoroughly mixed. Add sugar and yeast and let proof for 10 minutes. Add oil and the whole wheat flour. Mix with the paddle. Swicth to dough hook and add 3 c white flour. Mix until to pulls away from sides. Add spoonfuls of white flour until dough is tack but formed.  Removed to a large well oiled bowl. Cover and let rise until double (about 90 min to 2 hours).

Dump dough out onto a floured counter. Roll to a 12 x 24 rectangle. Spread with the butter, leaving a 2 inch margin on the far long side. Spread the cranberry mixture on top of the butter, sprinkle with the nuts and then roll up the dough like a jelly roll. Pull the far side of bare 2 inches of dough toward you and pinch it closed.

Butter and SUGAR two 9 inch round pans. With a dough scraper, cut the jelly roll into 1½  inch sections and transfer to the round pans. Each pan will have at least 7 rolls. Cover the two pans and let rise 45 minutes.  Uncover and place the pans in a COLD over. Set temp to 450F and bake for 15 minutes. Turn heat down to 325F and bake another 25-30 minutes. Remove from oven and drizzle with powdered sugar glaze.

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