Spicy Cranberry Rolls
|
Amount |
Measure |
Ingredient -- Preparation Method |
|
-------- |
------------ |
-------------------------------- |
|
16 |
ounces |
bread dough -- defrosted |
|
1/4 |
cup |
golden raisins |
|
1/4 |
cup |
dried cranberries |
|
1/4 |
cup |
walnuts -- diced fine |
|
1/4 |
cup |
sweet sherry -- or other sweet white wine |
|
4 |
tablespoons |
butter -- melted |
|
1/4 |
cup |
dark brown sugar -- packed |
|
1 |
teaspoon |
cinnamon |
|
1/2 |
teaspoon |
nutmeg |
|
1/2 |
teaspoon |
ground cloves |
|
1/2 |
teaspoon |
allspice |
|
1/2 |
teaspoon |
ginger |
|
1/2 |
cup |
confectioner's sugar |
|
3 |
teaspoons |
2% low-fat milk |
|
1 |
teaspoon |
orange extract |
|
vegetable oil spray |
Soak cranberries and raisins in sherry for 15 minutes to rehydrate. Roll out bread dough on floured board or cloth into a 12"x8" rectangle. Mix brown sugar and spices together. Drain raisin and cranberry mixture. Mix butter with the sugar mixture. Spread melted butter mixture over the dough evenly. Sprinkle with nuts. Sprinkle with raisins and cranberries. Roll up dough from long side and pinch edges together. Cut into 12 even slices. Spray 9" round pan with spray. Place slices evenly into pan and put in a warm place to rise until doubled. Heat oven to 375°F. Bake for 20 to 25 minutes or until light golden brown.Mix powdered sugar, milk and orange extract together. Drizzle over hot rolls. Makes 12 rolls. |
Per Serving: 227 Calories; 11g Fat (41.8% calories from fat); 3g Protein; 30g Carbohydrate; 1g Dietary Fiber; 10mg Cholesterol; 461mg Sodium. Exchanges: 1 Grain (Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 2 Fat; 1/2 Other Carbohydrates. |