Cranberry Maple Cinnamon Rolls with Brown Butter Glaze

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

When cooler weather arrives I always think of warm, gooey cinnamon rolls — the kind of comfort food that brightens a difficult day. Baking is one of those simple pleasures that calms the mind and fills the house with irresistible aromas. These Cranberry-Maple Cinnamon Rolls combine classic cinnamon-sugar comfort with seasonal flavors: tart dried cranberries, toasted pecans, and maple-sweetened dough and icing. They are made with a mix of whole wheat and all-purpose flour and use very little butter, so they feel a little lighter than traditional rolls while still delivering plenty of indulgence.

Cranberry-Maple Cinnamon Rolls

Summary: Fluffy yeast rolls swirled with a brown sugar-cinnamon, cranberry, and pecan filling, then finished with a maple-brown sugar glaze. These make 15 rolls and are perfect for brunch, a cozy weekend breakfast, or a holiday treat.

Prep Time: 20 mins

Cook Time: 30 mins

Total Time: 50 mins

Servings: 15 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 (reserve some for kneading)
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, as needed for consistency

Instructions

In a large bowl, combine warm water and yeast; let stand 10 minutes until foamy.
Meanwhile, heat the milk, maple syrup, butter, and salt in a small saucepan over medium heat until just warm. Remove from heat and set aside.
Add the lightly beaten egg and the milk mixture to the yeast mixture. Using a stand mixer or mixing by hand, stir in the whole wheat flour, then slowly add as much of the all-purpose flour as you can while forming a workable dough. Reserve the remaining flour.
Turn the dough onto a lightly floured surface. Knead in enough of the reserved flour until the dough is moderately soft, smooth, and elastic — about 3 to 5 minutes. Shape into a ball and place in a lightly greased bowl, turning once to coat. Cover with plastic wrap and let rise in a warm place for about 1 hour, until doubled in size.
Punch down the dough and let it rest on a floured surface, covered, for 10 minutes.
Lightly grease a 13×9-inch baking pan and set aside. In a small bowl, combine 1/3 cup packed brown sugar with 2 teaspoons ground cinnamon. Stir in the dried cranberries and toasted chopped pecans.
Roll the dough into a 15×8-inch rectangle. Sprinkle the pecan–cranberry–sugar mixture evenly over the dough, leaving a 1-inch border along one long side. From the long filled side, tightly roll the dough into a log. Pinch the seam to seal and slice into 15 equal pieces.
Arrange the rolls, 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, or until golden brown.
While the rolls bake, make the maple-brown sugar icing: combine 2 Tbsp packed brown sugar with 1 Tbsp very hot water, stirring until the sugar dissolves. Whisk in 3/4 cup powdered sugar and 1/4 tsp maple flavoring. Add 1–2 tsp 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 and drizzle with the maple-brown sugar icing. Serve warm.

Tips and Notes

If your dried cranberries seem firm, you can plump them before use: toss with a tablespoon or two of water and microwave for about 20–30 seconds, or soak briefly in warm water, then drain. This brings out more flavor and prevents them from drawing moisture from the dough while baking.
To toast pecans: spread them in a single layer on a baking sheet and bake at 350°F (175°C) for 6–8 minutes, or toast in a dry skillet over medium heat for a few minutes until fragrant. Watch closely to avoid burning.
This dough is forgiving — if it feels sticky, add a little more flour a tablespoon at a time; if it feels too dry, add a splash of warm milk.
For a richer variation, swap 1–2 Tbsp of the fat-free milk in the dough for whole milk or add a tablespoon more butter to the filling.

Nutrition (per roll)

Nutrition information is an approximation.

Enjoy these cranberry-maple cinnamon rolls warm with coffee or tea. They make a lovely breakfast centerpiece and are a comforting way to celebrate seasonal flavors without feeling overly indulgent.