MAKEOVER CRANBERRY ROLLS

Makeover Cranberry Rolls image

"My boys usually insist I make my cranberry rolls for Christmas morning." These are light and good enough to enjoy any day of the year! Donna Taylor - Portland, Oregon

Provided by Taste of Home

Time 1h5m

Yield 1-1/2 dozen.

Number Of Ingredients 20

Ingredients

2 cups all-purpose flour
2 cups cake flour
1/4 cup sugar
1 package (1/4 ounce) active dry yeast
1 teaspoon salt
1-1/4 cups fat-free milk
1/2 cup reduced-fat butter, cubed
2 large eggs
CRANBERRY FILLING:
3/4 cup chopped fresh or frozen cranberries
3/4 cup frozen unsweetened strawberries, thawed and chopped
1/2 cup sugar
1/2 cup raisins
1/3 cup chopped pecans
2 tablespoons honey
1-1/2 teaspoons grated orange zest
GLAZE:
1 cup confectioners' sugar
1 tablespoon reduced-fat butter, melted
1 tablespoon fat-free half-and-half

Steps:

In a large bowl, combine the flours, sugar, yeast and salt. In a small saucepan, heat milk and butter to 120°-130°. Add to dry ingredients; beat just until moistened. Add eggs; beat until smooth (dough will be very sticky). Cover and refrigerate overnight., In a small saucepan, bring the filling ingredients to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Cool., On a lightly floured surface, roll dough into an 18x12-in. rectangle. Spread filling over dough to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 18 slices., Place cut side down in two 8-in. square baking dishes coated with cooking spray. Cover and let rise until nearly doubled, about 40 minutes. Bake at 375° for 20-25 minutes or until golden brown., For glaze, in a small bowl, beat the confectioners' sugar, butter and half-and-half until blended. Spread over warm rolls.

Nutrition Facts : Calories 243 calories, Fat 5g fat (2g saturated fat), Cholesterol 31mg cholesterol, Sodium 196mg sodium, Carbohydrate 46g carbohydrate (21g sugars, Fiber 1g fiber), Protein 5g protein.