Photo: Ryan Benyi; Styling: Gerri Williams for James Reps

Cranberry Rolls

To bring out the flavor of these spiced Cranberry Rolls, serve with cinnamon butter.

All You NOVEMBER 2013

  • Yield: Yields: 24 rolls
  • Prep time: 20 Minutes
  • Stand: 40 Minutes
  • Bake: 20 Minutes
  • Cost Per Serving:$0.28


  • 1 cup half-and-half
  • 1/4 cup sugar
  • 1/2 teaspoon salt
  • 6 tablespoons unsalted butter, cut into pieces
  • 4 cups all-purpose flour
  • 2 1/4-oz. packets rapid-rise yeast
  • 1 teaspoon ground ginger
  • 1 teaspoon cinnamon
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground allspice
  • 1 cup chopped fresh cranberries
  • 2 large eggs, beaten


1. In a pan over medium heat, stir half-and-half, sugar, salt and 4 Tbsp. butter until an instant-read thermometer reads 125ºF. In a bowl, mix flour, yeast and spices. Toss in cranberries. Stir in half-and-half mixture, then eggs, until a ball forms.

2. Turn dough out onto a floured surface; knead until smooth, about 5 minutes. Cover; let rest for 10 minutes. Line 2 baking sheets with parchment; mist with cooking spray. Divide dough into 24 pieces; shape into balls. Place on sheets. Cover and let rise for 30 minutes.

3. Preheat oven to 400ºF. Melt remaining 2 Tbsp. butter; brush onto rolls. Bake until golden, 15 to 20 minutes, switching sheets halfway through. Tap a roll on the bottom; it should sound hollow.

Nutritional Information

Amount per serving
  • Calories: 141
  • Fat: 5g
  • Saturated fat: 3g
  • Protein: 4g
  • Carbohydrate: 20g
  • Fiber: 1g
  • Cholesterol: 29mg
  • Sodium: 59mg

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Cranberry Rolls Recipe