Nut and Cranberry Rolls

These fruity and crunchy nut and cranberry rolls are a great alternative to cinnamon rolls. Lovely as snack, dessert or part of the Thanksgiving menu.

I love yeasted baked goods, especially when they are filled with delicious berries and nuts. The layers with different textures and flavours make them quite complex and still these scrolls are easy to prepare. With their soft dough and the sugary filling they are a great comfort food, especially in winter. Imagine you come home from a long walk on a sunny but cold afternoon and then these rolls are waiting for you. There’s really nothing better.

I had a box of frozen cranberries and threw them in because they add some great contrast to the sugary and crunchy filling of these rolls. If you want an alternative to cinnamon rolls, this recipe might just be it.

The dough is made with one third of whole wheat flour, which makes it a bit chewier than it normally would be. And even though I am not a very big fan of chewy baked goods, I thought that in this case it was a perfect match.

Nut and Cranberry Rolls – Some Steps:

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Nut and Cranberry Rolls

A lovely autumnal and slightly different recipe: Sweet yeast dough combined with crunchy almonds and tart cranberries.

Course Dessert

Keyword autumn recipe, berries

Cook Time 40 minutes

Servings 4 rolls

Ingredients

For the rolls

• 200 g all-purpose flour (1 1/2 cups + 2 1/2 Tbsp)
• 100 g whole wheat flour (3/4 cup + 1 Tbsp)
• 180 ml luke warm soymilk (3/4 cup)
• 1 teaspoons instant yeast
• 60 ml vegetable oil (1/4 cup)
• 50 g sugar (1/4 cup)
• 1 teaspoon vanilla extract
• 1 pinch salt

For the filling

• 75 g ground almonds (3/4 cup)
• 50 g sugar (1/4 cup)
• 1 teaspoon cinnamon
• 60 ml vegetable oil (1/4 cup)
• 50 g fresh or frozen cranberries (1/2 cup)

Instructions

To make the rolls

• In a large bowl combine the flours. Add milk and yeast and let sit for five minutes. Add remaining ingredients and knead well for five minutes. I do this straight in the bowl.
• Shape the dough into a ball and cover the bowl with a damp kitchen towel. Let rise in a warm place for 90 minutes or until the dough has doubled in size. (By warm I mean room temperature in a room with the heating on.)

To make the filling

• Combine all ingredients except for the cranberries and mix well. Set aside.

Assembling

• Grease a loaf pan.
• Roll the dough into a rectangle (50 x 30 cm or 19.7 x 11.8 inches). Cut into four strips as shown in the picture below. Sprinkle the filling on top and leave a margin on each side.
• Place about 10 cranberries on top of each strip but make sure they are not all in line, try to place them off-centre to the left and right. That way the scrolls will be easier to roll up and not all cranberries will be crowded in the middle.
• Preheat the oven to 160°C (320°F).
• Place the rolls in the loaf pan, cover with a damp kitchen towel and let rise in a warm place for another 60 minutes.
• Bake for 40 minutes and remove from oven. Let cool completely, remove from pan, and serve.