Festive Cranberry Cinnamon Pecan Braided Rolls: filled with sweet-tart cranberries along with cinnamon and pecans. These rolls are super delicious, easy and made using frozen biscuit dough.
Cranberry Cinnamon Pecan Braided Rolls | Cranberry Cinnamon Rolls
These luscious and delicious braided rolls are a gourmet twist on into your favorite ‘Cinnamon Rolls’.
Cranberry Cinnamon Pecan Braided Rolls makes for a PERFECT Christmas Morning breakfast or brunch menu.
My family and friends are a HUGE fan of ‘Cinnamon Rolls’ and ‘Sticky Toffee Buns’, so for this Christmas.
I’m combining the two favorite recipes and creating these braided rolls for a delicious breakfast.
Also, these rolls are way lighter than both the original recipes as I’m swapping the cream cheese frosting with a light sugar drizzle (cinnamon roll).
And swapping the caramelized sugar coating (sticky buns). So you can definitely have an extra or two this holiday season 🙂
Who doesn’t love such delicious-crowd pleaser recipes for a busy Holiday Season ….. and definitely ‘Anytime dessert too’.
It combines flaky biscuit dough cans (very easily available in any local store) along with basic household ingredients and turns it into this aromatic, mouth-watering treat that’s very hard to resist.
And not to mention the kitchen smelling like heaven while this bakes and the BEST part …. you can prepare them 2 days in advance!!
Just bake, pop them in Ziploc bags and keep in the fridge for later use.
When you’re ready to serve them, simply microwave them for few seconds, drizzle some sugar glaze and serve immediately.
Now, I’m filling these Festive Cranberry Cinnamon Pecan Braided Rolls with frozen cranberries but you can even use dried cranberries.
Just soak the dried cranberries in hot water for 10 minutes for them to plump up a little, then squeeze and remove any excess water.
Tap them in a dry cloth and use as per recipe.
Tricks for Making these rolls:
1) The dough needs to be thawed in the fridge as we still want it cold. (warm dough would be a mess).
2) You don’t want any water in the cranberries, pat them dry before using in roll. (excess water will make the rolls mushy).
3) Roll the dough into very tight long longs to create braids. The loosely rolled dough will result in filling popping out when cut to create braids.
4) If you need to rest the dough in between, keep it in the fridge as you always want cold dough for the rolls.
I couldn’t resist gobbling few of these ‘Festive Cranberry Cinnamon Pecan Braided Rolls’ this weekend for a girl meet at our place and I served it with some hot cocoa.
So, this Christmas, treat your loved ones with these delicious and super easy rolls along with these other options:
As always, I Looove when you try my recipes and send me pictures & feedback.
You can tag my recipes tried by you using #easycookingwithmolly on any of the social media below:
- 1 Can Fluffy Buttermilk Biscuit Dough - thawed
- 2 Tbsp Milk
- 1/4 Tsp Melted Butter
For the Filling:
- 1/4 Cup Frozen Cranberries - thawed
- 1/4 Cup Chopped Pecans - thinly chopped
- 1/4 Cup Brown Sugar
- 1 Tsp Cinnamon
- 2 Tbsp Butter - melt in microwave
For the Glaze:
- 1/2 Cup Powdered Sugar
- 1/2 Tsp Vanilla
- 1 Tsp Milk
- Preheat oven to 190 degrees C .
- Lightly spray a baking sheet.
- In a bowl, chop each thawed cranberry into 4 pieces.
- Mix the cinnamon and sugar in a bowl, set aside.
- In a small bowl, mix milk and melted butter, keep aside.
- Open the biscuit can and take out each dough ball (8 in number).
- On a floured surface, roll dough into about a 12" x 10" or until your dough is just a little more than 1/4" thick.
- Spread melted butter all over the dough leaving a little space at the upper and lower edges
- Evenly sprinkle the cinnamon mixture over the melted butter.
- Sprinkle few thawed cranberry and chopped pecans on top
- Starting from a long side, roll the dough tightly to form a long log kind of shape.
- Now using a knife, cut the dough log in the middle (exposing the filling on each side.
- Braid the cut dough into any shape (I made rolls).
- Similarly, fill and braid each biscuit dough and place the braided rolls on the baking tray.
- Brush each dough with a milk-butter mix and sprinkle some brown sugar on top.
- Bake for about 13-15 minutes or until lightly golden.
- Prepare your glaze by whisking the powdered sugar, vanilla and milk until you have a thick drizzling consistency.
- Drizzle or spread over the entire top of hot, fresh from the oven rolls.
- Serve immediately.
Amount Per Serving: Calories: 104Total Fat: 6gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 8mgSodium: 28mgCarbohydrates: 14gFiber: 1gSugar: 13gProtein: 1g