Cranberry-Walnut Rolls

rolls with cranberries and walnuts

Photo by Johnny Miller

Makes 12
Prep 20 m
Rise 105 m
Bake 35 m



  1. 1 of 6 Sprinkle sugar over milk. Add yeast and let sit until foamy, about 5 min. Meanwhile, in a large bowl, whisk flour, salt and cinnamon.
  2. 2 of 6 Stir sour cream into yeast mixture, then stir into flour mixture until dough forms.
  3. 3 of 6 Scrape dough onto a lightly floured surface and knead in cranberries and walnuts. Continue to knead until they are well distributed and dough is elastic, about 5 min.
  4. 4 of 6 Place dough in a greased bowl; turn to coat. Cover with plastic wrap and let rise 1 hr, until almost doubled.
  5. 5 of 6 Punch down dough. Coat a 9-inch square pan with nonstick spray. Divide dough into 12 equal pieces. Shape into balls and place in prepared pan. Cover and let rise 45 min.
  6. 6 of 6 Heat oven to 350 degrees . Uncover rolls and bake 20 min. Brush with melted butter and bake 15 min, until rolls sound hollow when tapped. Remove from pan to a rack; cool slightly.

Make it Picky Eater-Proof

  1. 1 of 1 Replace cinnamon with garlic powder. Skip the cranberries and nuts and knead 1/4 cup grated Parmesan into dough instead. Picky Eater-Proof Nutrition Information: 167 kcal cal., 4 g Fat, total (3 g sat. fat), 5 g pro., 26 g carb., 1 g sugar, 1 g fiber, 353 mg sodium

Make it Nut-Free

  1. 1 of 1 Swap in 1/3 cup coarsely chopped salted pumpkin seeds (pepitas) for the walnuts. Nut-Free Nutrition Information: 203 kcal cal., 6 g Fat, total (2 g sat. fat), 6 g pro., 32 g carb., 6 g sugar, 2 g fiber, 325 mg sodium
Nutrition Information for Cranberry-Walnut Rolls
Servings Per Recipe: 12
Per Serving: 1 g fiber, 31 g carb., 2 g sat. fat, 313 mg sodium, 4 g pro., 6 g sugar, 4 g Fat, total, 175 kcal cal.