Whole Wheat Cranberry Sweet Rolls
Yields: 12 sweet rolls
 
These sweet rolls are perfect for the holiday season! The slightly sweet, slightly tangy fresh cranberry filling pairs perfectly with the tender rolls and drizzle on top. Leftovers will keep for at least 4 days if stored in an airtight container in the refrigerator.
  • for the filling
  • 2 cups (220g) fresh cranberries, chopped
  • 2 tbsp (24g) coconut sugar
  • 2 tsp cornstarch
  • for the dough
  • ¾ cup (180mL) warm nonfat milk (about 100-110°F)
  • ½ tbsp (7g) unsalted butter or coconut oil, melted
  • 2 tbsp (24g) coconut sugar
  • ½ tsp salt
  • 2 ¼ tsp (one ¼-oz package) active dry yeast
  • 2 – 2 ½ cups (240-300g) whole wheat flour
  • for the drizzle
  • 10 tsp confectioners’ style stevia
  • 2 tsp nonfat milk
  1. Lightly coat a 9”-round springform pan or cake pan with nonstick cooking spray. Set aside.
  2. To prepare the filling, toss together the cranberries, sugar, and cornstarch in a medium bowl until thoroughly combined.
  3. To prepare the dough, stir together the milk, butter, sugar, and salt in a large bowl. Sprinkle the yeast on top, and wait 10-15 minutes or until the mixture turns frothy. Mix in 1 ½ cups of flour. If the dough is still wet, continue stirring in flour 2 tablespoons at a time until the dough begins to pull away from the sides of the bowl.
  4. Turn the dough out onto a well-floured surface, and knead for 3-5 minutes or until the dough springs back most of the way when you gently press your index finger into it. Let the dough rest for 10 minutes.
  5. On a clean, well-floured surface, roll the dough out into a 14x10” rectangle. Spread the filling on top of the dough, leaving a 1” border on the two longer sides. Carefully roll up the dough into a log, starting at one long edge and rolling towards the other one. Pinch the ends to seal. If the dough won’t stick together, gently brush the second longer edge with water before pinching to seal.
  6. Slice the log into 12 pieces using dental floss or a sharp serrated knife. Place the rolls into the prepared pan, and cover the pan with a clean towel. Set the pan in a warm, draft-free spot, and let the rolls rise for 30-45 minutes or until doubled in size.
  7. Preheat the oven to 350°F. Bake the cinnamon rolls for 18-22 minutes or until the filling is bubbling and the sides feel firm. Cool in the pan for at least 10 minutes before serving.
  8. While the rolls cool, prepare the drizzle. Stir together the stevia and milk in a small bowl. Transfer the mixture to a zip-topped bag, snip off a small corner, and drizzle on top of the rolls just before serving.
Notes: Brown sugar may be substituted in place of the coconut sugar, but the rolls will no longer be clean-eating friendly.

Regular active dry yeast, quick rise yeast, and bread machine yeast will all work.

Frozen and thawed cranberries may be substituted in place of the fresh.

For more tips on kneading the dough and slicing the cinnamon rolls, watch my video above the recipe.

{clean eating, low fat, low calorie}
Recipe by Amy's Healthy Baking at https://amyshealthybaking.com/blog/2015/11/29/whole-wheat-cranberry-sweet-rolls/