Cranberry-pecan Cinnamon Rolls is a modern British recipe for a classic Christmas or New Year treat of cinnamon rolls with a cranberry, pecan and syrup filling/topping. The full recipe is presented here and I hope you enjoy this classic British version of: Cranberry-pecan Cinnamon Rolls.
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These cinnamon-pecan rolls are so easy to put together and they make a great alternative treat for the Christmas season. They go equally well with a cup of tea or coffee or a glass of mulled wine. Excellent for greeting family members or carollers! Basically, they’re modified muffins. For extra Christmas flavour you can mix in 2 tbsp mincemeat into the muffin mix. These also go well with savoury food, so you can also serve at lunchtime with leftover Christmas or Thanksgiving turkey. As a substitute for pecans, walnuts or even hazelnuts work well in this recipe.
Combine the melted butter, brown sugar, golden syrup, cranberries, pecan nuts and 1 tsp cinnamon in a small bowl.
Grease the 12 muffin wells (I used 2 x 6 well silicone muffin tins) with oil or butter and divide the cranberry mixture between the wells (about 1 tbsp each) spreading the mixture over the base.
Sift together the flours, baking powder, salt, baking soda and the remaining ½ tsp cinnamon into a mixing bowl then whisk in the sugar. Add the cold butter and using your fingertips (or two knives) crumble or cut the butter into the other ingredients until the mixture is the size of small peas. Drizzle with the buttermilk and oil them mix together until just combined (do not over work or the muffins will be tough).
Spoon the batter over the cranberry mix, adding about 2 tbsp for each well. Arrange the muffin tins on a baking tray then transfer to an oven pre-heated to 190°C (170°C Fan, 375°F, Gas Mark ??). Bake until lightly browned around the edges (about 10 minutes). After this time run a knife around the edges of each case to loosen. Place a serving tray over the cakes and invert the rolls onto it. Spoon any topping left onto the pan on top of the cakes.
