Make-Ahead Cranberry Pecan Cinnamon Rolls

It’s Thanksgiving week, and you have out of town guests. Want to make them feel at home? Treat them to these heavenly cinnamon rolls, loaded with cranberries and pecans—perfect for a holiday brunch.

To cut down on morning prep time, do steps 1-6 the night before, then cover the rolls with plastic wrap and place them in the fridge overnight. In the morning, let them rise in a warm place (you might need to give them a little extra time) and then bake according to instructions. Your guests will enjoy them with a pot of chai or your favorite breakfast tea.

Cranberry Pecan Cinnamon Rolls from Krista Bjorn at Rambling Tart

Makes 12 rolls

Ingredients:

• 1 batch bread dough of your choice
• 1 cup dark muscovado sugar
• 1 cup dried cranberries
• 1 cup pecans, chopped
• 1 teaspoon cinnamon
• 1/2 cup butter, melted

Directions:

1. Preheat oven to 375˚
2. Line baking tray with baking paper; set aside.
3. In medium bowl, mix together muscovado sugar, cranberries, pecans, cinnamon, and melted butter until crumbly. Set aside.
4. On lightly floured surface, press or roll dough into a rectangle about ½ inch thick.
5. Cover surface with cranberry and nut mixture. Spread to edges.
6. At long end, carefully ease edge of dough off the counter and roll into a log, tucking in any bits of fruit and nuts that escape. Seal log along the long side.
7. Using a sharp knife or piece of string, cut off rounds and place in baking tray, each round just touching the one next to it.
8. Cover cinnamon rolls with dish cloth and leave in warm place 30-40 minutes until risen.
9. Place in hot oven and bake 12-15 minutes until tops are golden brown.
10. Serve warm (or room temperature) with plenty of salted butter.

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