Cinnamon Rolls W/dried Cranberries and Pecans

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Title: Cinnamon Rolls W/dried Cranberries and Pecans
Categories: Breads
Yield: 12 servings

1 Sue's swiss bread dough
; risen until doubled
In volume (see recipe)
1/2 c Dried cranberries
1/4 c Pecans or walnuts or almonds
; toasted until
Golden brown and chopped
-coarsely
1/4 c Maple syrup
1 1/2 ts Ground cinnamon
1 Egg; lightly beaten

Recipe by: St. Louis Post-Dispatch 3/24/97
Lightly oil a 9-inch-by-13-inch baking sheet. On floured
board or counter, roll out dough into a 16-by-12-inch
rectangle. Mix cranberries, nuts and maple syrup in small
bowl; spread evenly over dough, leaving a 1/2-inch margin
on all sides. Sprinkle cinnamon evenly over filling. With
long side facing you, roll up dough jellyroll fashion;
pinch edges and ends together. Slice into 12 sections with
sharp serrated knife.

Place cinnamon rolls, cut sides down, on prepared baking
sheet. Cover with clean dish towel and let rise in warm
place 45 minutes.

Preheat oven to 350 degrees. Brush tops of rolls with
beaten egg. Bake rolls 25 to 30 minutes or until golden
brown.

Yield: 12 rolls.
By Mary Carroll.

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