Cranberry Almond Cinnamon Rolls

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INGREDIENTS

INGREDIENTS

  • DOUGH:
  • 1 16-oz (500 g) package hot roll mix
  • ½ tsp (2 mL) cardamom
  • FILLING:
  • ¼ cup (60 mL) margarine
  • ⅓ cup (75 mL) sugar
  • 1 tsp (5 mL) cinnamon
  • 1 package (170 g) Ocean Spray® Craisins® Dried Cranberries
  • ½ cup (125 mL) sliced almonds
  • GLAZE:
  • ½ cup (125 mL) icing sugar
  • 1 tbsp (15 mL) milk
  • ½ tsp (2 mL) almond extract

DIRECTIONS

DIRECTIONS

Grease a 13 x 9 x 2-in (33x22x5cm) pan.

Prepare dough according to package directions, adding cardamom to dry ingredients. Turn dough out onto a lightly floured surface. Knead dough for 5 minutes; let rest for 5 minutes.

Roll dough into a 10 x 15-in (25 x 40 cm) rectangle on a lightly floured surface. Spread ¼ cup (60 mL) margarine evenly over dough. Combine sugar and cinnamon in a small bowl; sprinkle evenly over dough.

Sprinkle dried cranberries and almonds evenly over dough.

Starting at the 15-in (25 cm) side, tightly roll dough jelly roll style, pressing edges to seal. Cut into 15 slices; place cut-side down in pan. Loosely cover with plastic wrap; let rise in a warm place for 30 minutes. Preheat oven to 375ºF (200°C).

Uncover rolls and bake for 25 minutes or until golden brown. Cool in pan 10 minutes. Combine glaze ingredients in a small mixing bowl. Drizzle rolls with glaze.

Makes 15 rolls.

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