Light and fluffy Cranberry-Maple Cinnamon Rolls studded with chopped pecans and cranberries, finished with a maple brown sugar glaze.

Cranberry-Maple Cinnamon Rolls

These cranberry-maple cinnamon rolls are a cozy, fall-inspired twist on a classic favorite. Soft, slightly sweet dough is rolled around a cinnamon, brown sugar, pecan and cranberry filling, then baked until golden and finished with a maple-brown sugar glaze. The recipe uses a combination of whole wheat and all-purpose flours, a touch of butter, and maple syrup for sweetness, making the rolls feel comforting without being overly indulgent.

On tough days, a batch of warm cinnamon rolls can do wonders for the mood. I made these after a rough week—identity theft, frozen accounts and a car problem all in one stretch—and baking them felt like a small relief. If you need comfort food that still tastes like care and intention, these deliver.

Recipe Details

Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Servings: 15 cinnamon rolls

Ingredients

1 cup fat-free milk
2 Tbsp pure maple syrup (or agave nectar)
2 Tbsp butter
1 tsp salt
1/4 cup warm water
1 package active dry yeast
1 egg, lightly beaten
1 1/4 cups whole wheat flour
2 1/2 cups all-purpose flour
1/3 cup packed brown sugar
2 tsp ground cinnamon
1/4 cup dried cranberries
1/4 cup chopped pecans, toasted

Maple-Brown Sugar Icing

2 Tbsp packed brown sugar
1 Tbsp very hot water
3/4 cup powdered sugar
1/4 tsp maple flavoring
1–2 tsp fat-free milk (to adjust consistency)

Instructions

In a large bowl, combine the warm water and active dry yeast. Let stand for about 10 minutes, until the yeast is foamy.
In a small saucepan over medium heat, warm the fat-free milk, maple syrup, butter and salt until just warm. Remove from heat and set aside.
Using a stand mixer (or by hand), add the beaten egg and the warmed milk mixture to the yeast mixture. Stir in the whole wheat flour, then gradually add as much of the all-purpose flour as you can until a soft dough forms, reserving a bit of flour.
Turn the dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic, about 3–5 minutes.
Shape the dough into a ball and place it in a lightly greased bowl, turning once to coat the surface. Cover with plastic wrap or a towel and let rise in a warm place for about 1 hour, until doubled in size. Punch down the dough and let it rest, covered, for 10 minutes on a lightly floured surface.
While the dough rests, grease a 13×9-inch baking pan. In a small bowl, combine 1/3 cup packed brown sugar with the 2 teaspoons of ground cinnamon, then stir in the dried cranberries and toasted pecans.
Roll the dough into a 15×8-inch rectangle. Sprinkle the pecan- cranberry mixture evenly over the dough, leaving a 1-inch strip along one long edge free of filling. Starting from the long filled side, roll the dough tightly into a log. Pinch the seam to seal and slice the log into 15 equal pieces.
Arrange the slices cut side up in the prepared pan. Cover and let rise in a warm place for about 30 minutes, until nearly doubled in size.
Preheat the oven to 375°F (190°C). Bake the rolls for 25–30 minutes, until golden brown.
While the rolls bake, prepare the maple-brown sugar icing: dissolve 2 tablespoons packed brown sugar in 1 tablespoon very hot water, stirring until the sugar dissolves. Whisk in 3/4 cup powdered sugar and 1/4 teaspoon maple flavoring. Add 1–2 teaspoons of fat-free milk as needed to reach a drizzling consistency.
When the rolls are done, let them cool in the pan for about 5 minutes, then remove them to a wire rack or serve straight from the pan. Drizzle generously with the maple-brown sugar icing and enjoy warm.

Tip: To make the dried cranberries juicier and more flavorful, mix them with a tablespoon of water and microwave for about 30 seconds before adding to the filling. Toasting the pecans briefly in a dry skillet brings out their flavor—watch them carefully so they don’t burn.

Nutrition (Per Roll)

Serving: 1 cinnamon roll
Calories: 180 kcal
Carbohydrates: 33 g
Protein: 5 g
Fat: 4 g
Fiber: 2 g

Nutrition information is automatically calculated and should be used as an approximation.

Make-Ahead and Storage

These rolls are best served warm on the day they are baked. You can store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. To reheat, warm individual rolls in the microwave for 10–20 seconds or reheat the whole pan in a 300°F oven until warmed through. For freezing, wrap cooled rolls tightly and freeze for up to 1 month; thaw overnight in the refrigerator before reheating.

Enjoy these cranberry-maple cinnamon rolls for a special breakfast, brunch or whenever you need a little homemade comfort.