Description
A recipe for Cranberry Glazed Cinnamon Rolls

Ingredients

• 1/4 cup plus 2 tablespoons butter or margarine, softened, divided
  
• 1 1/2 cups hazelnuts, toasted, skin removed, 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

Preparation
Preheat oven to 350°F.

Heat 1/4 cup butter or margarine in 13- x 9- x 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 1/4 cup sugar and 1 teaspoon cinnamon in small bowl; set aside.

Roll bread dough into 12- x 10-inch rectangle on lightly floured surface. Spread remaining 2 tablespoons butter or margarine over dough, leaving 1/2-inch edge. Arrange pears and cranberries on buttered dough. Sprinkle cinnamon-sugar mixture and remaining 1/2 cup hazelnuts over fruit.

Start at long edge of dough and roll into 12-inch long cylinder; pinch dough to seal. Cut into 12, 1-inch slices and place on mixture in pan. Cover with damp cloth and proof in warm place until doubled in size, about 1 hour.

Bake 25 to 30 minutes until golden brown and roll sounds hollow when tapped. Immediately invert onto heat-proof plate.

Nutrition
Nutritional Analysis per Serving: Calories 380 (37% Calories from Fat), 6g Protein, 57g Carbohydrate, 4g Fiber, 16g Fat, 4g Sat. Fat, 15mg Cholesterol, 270mg Sodium

Serves
Makes 12 cinnamon rolls

Variations
no information available