Cinnamon Cranberry-Maple Rolls

Light and fluffy Cranberry-Maple Cinnamon Rolls studded with chopped pecans and cranberries all drizzled with a maple brown sugar glaze!

Anytime A cook think of Fall A cook think of gooey yummy satisfying cinnamon rolls. And spiced pumpkin lattes of course.

A cook must admit the past few days have been pretty rough for me {yes this would be the part where A cook insert the own personal venting sesh because this is a blog and we can write whatever we want, right?} Long story short, A cook had the identity stolen which compromised all the bank accounts and social security number…which isn't the greatest timing since This kitchen is currently in the middle of pur

What goes in

• 1 cup fat-free milk
• 2 tablespoons pure maple syrup, or agave nectar
• 2 tablespoons butter
• 1 teaspoon. 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 teaspoons. ground cinnamon
• 1/4 cup dried cranberries
• 1/4 cup chopped pecans, toasted
• 2 tablespoons packed brown sugar
• 1 tablespoon very hot water
• 3/4 cup powdered sugar
• 1/4 teaspoon. maple flavoring
• 1-2 teaspoons. fat-free milk

How it comes together

1. Use a wide bowl, combine warm water and yeast and allow to stand for 10 minutes. Meanwhile, heat milk, maple syrup, butter and salt in a small saucepan over a moderate burner until just warm then hold nearby.
2. Using a stand mixer, add egg and milk mixture to yeast mixture and slowly add in the whole wheat flour. Add as much all-purpose flour as you can, reserving the rest.
3. Turn out dough onto a lightly floured surface. Knead in enough of the remaining flour to make dough moderately soft so that it is smooth and elastic (kneading about 3 to 5 minutes). Shape dough into a ball and place in a lightly greased bowl, turning once to grease surface of dough. Cover with plastic wrap and let rise in a warm place for an hour until doubled in size. Punch down dough and turn out onto a lightly floured surface, cover and let rest for 10 minutes.
4. Meanwhile, lightly grease a 13×9-inch baking pan and hold nearby. In a small bowl, combine brown sugar and cinnamon. Stir in dried cranberries and pecans.
5. Roll dough into a 15×8-inch rectangle. Sprinkle with pecan mixture, leaving one inch unfilled along one of the sides. Starting from the long filled side, roll up rectangle. Pinch dough to seal seam and slice into 15 equal pieces. Arrange pieces, cut sides up, in prepared baking pan. Cover and let rise in a warm place, about 30 minutes, until nearly doubled in size.
6. Preheat oven to 375 degrees F. Bake for 25 to 30 minutes or until golden brown. Meanwhile, in a small bowl combine brown sugar and the hot water, stirring to dissolve brown sugar. Whisk in powdered sugar and maple flavoring. Whisk in enough milk to make drizzling consistency. Once rolls are done, let them cool for about 5 minutes and remove rolls from pan. Drizzle with maple-brown sugar icing and enjoy!