These Gluten-Free Cranberry Pecan Breakfast Rolls will impress family and friends. Perfect for your holiday breakfast or brunch!
Author:Regan Jones, RDN
Yield:1 dozen rolls 1x
1 (19-ounce) bag Pamela’s gluten free bread mix & flour blend (be sure to purchase bread mix with yeast packet included)
1/3 cupcanola oil
1/2 cupchopped pecans
1/4 cupbutter, melted
1 cupdried cranberries
1/4 cupbrown sugar
1 teaspoonground cinnamon
Pinch of nutmeg
Dash of salt
2 cupspowdered sugar
3 tablespoonsmilk, at room temperature
1 tablespoonorange juice, at room temperature
1 tablespoonwarm water (as needed)
Combine contents of bread dough mix (flour and yeast) in a stand mixer equipped with whisk or paddle attachment (do not use bread dough hook).
Combine 2 eggs and 1/3 cup canola oil; add enough warm water to measure 2 cups. Add to dry ingredients in mixer. Beat on medium for 3 minutes. Scrape dough down sides of bowl; cover and let rise in a warm area free from drafts for 1 hour.
Preheat oven to 200 degrees F.
Using greased hands and a 1/4 cup measure coated with cooking spray, portion dough out and shape into balls (Dough will be wet and sticky. Keep hands greased using cooking spray). Arrange rolls in an 8- x 8-inch baking pan coated with cooking spray. Cover with plastic wrap.
Turn off oven. Let rolls rise in turned-off oven for 30 minutes. Remove pan from oven; discard plastic wrap.
Preheat oven to 350 degrees F.
Combine pecans, butter, cranberries, brown sugar, cinnamon and nutmeg. Sprinkle mixture over dough in pan.
Bake rolls for 20 to 25 minutes or until golden brown. Remove from oven and let cool slightly.
Meanwhile, stir together powdered sugar, milk, orange juice and warm water, if needed. Drizzle over warm rolls. Best when served the same day.