CHERRY CRANBERRY PINWHEELS RECIPE

Cherry Cranberry Pinwheels Recipe image

Provided by @MakeItYours

Number Of Ingredients 16

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1-1/2 cups dried cranberries
1 jar (10 ounces) cherry spreadable fruit
1/4 cup water
1/2 teaspoon ground cinnamon
DOUGH:
1/4 cup butter, softened
1-1/4 cups sugar
3 large egg whites
3 tablespoons canola oil
2 tablespoons fat-free milk
2 teaspoons vanilla extract
1-1/2 teaspoons grated orange zest
3-1/3 cups all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/8 teaspoon baking soda

Steps:

For filling, combine the first four ingredients in a small saucepan. Cook and stir over medium heat for 8 minutes or until liquid is absorbed and cranberries are softened. Remove from the heat; cool slightly. Transfer to a blender; cover and process until smooth. Transfer to a bowl; cover and refrigerate until chilled.
For dough, in a large bowl, beat butter and sugar for 2 minutes or until crumbly. Beat in the egg whites, oil, milk, vanilla and orange zest. Combine the flour, baking powder, cinnamon and baking soda; gradually add to sugar mixture and mix well.
Divide dough in half. On a floured surface, roll one portion of dough into a 14x9-in. rectangle. Spread with half of the filling. Roll up jelly-roll style, starting with a long side. Repeat with remaining dough and filling. Wrap each roll in plastic; refrigerate for at least 4 hours.
Unwrap dough; cut into 1/2-in. slices. Place 2 in. apart on baking sheets coated with cooking spray. Bake at 375° for 10-12 minutes or until bottoms are lightly browned (do not overbake). Remove to wire racks to cool.
Yield: 4-1/2 to 5 dozen.
Originally published as Cherry Cranberry Pinwheels in Light & Tasty
October/November 2006, p37
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