Cappers Farmer

Cranberry Glazed Cinnamon Roll Recipe

12 rolls SERVINGS


  • 1/4 cup plus 2 tablespoons butter OR margarine, softened, divided
  • 1 1/2 cups hazelnuts, toasted, skins removed and chopped, divided
  • 1 1/4 cups sugar, divided
  • 1/2 cup cranberry juice cocktail
  • 2 teaspoons ground cinnamon, divided
  • 1 loaf frozen bread dough, thawed
  • 2 pears, peeled, cored, diced
  • 1 cup sweetened dried cranberries


  • Heat oven to 350°F.
  • Heat 1/4 cup butter or margarine in a 13-by-9-by-2-inch pan in oven until melted. Remove from oven.
  • Stir in 1 cup hazelnuts, 1 cup sugar, cranberry juice and 1 teaspoon cinnamon until blended; set aside.
  • Mix remaining sugar and remaining cinnamon together in a small bowl; set aside.
  • Roll bread dough into a 12-by-10-inch rectangle on a lightly floured surface. Spread remaining butter over dough, leaving a 1/2-inch edge. Arrange pears and cranberries on buttered dough. Sprinkle cinnamon-sugar mixture and remaining hazelnuts over fruit.
  • Start at the long edge of dough and roll into a 12-inch-long cylinder; pinch dough to seal. Cut into 12 1-inch slices and place on mixture in pan. Cover with a damp cloth and set in a warm place until doubled in size, about 1 hour.
  • Bake for 25 to 30 minutes, or until rolls are golden brown and sound hollow when tapped. Immediately invert onto a heat-proof plate.This recipe originally ran in the March 2006 edition of Heart of the Home.
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    • Published on May 16, 2018
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