Cranberry Cinnamon Christmas Tree Rolls

This quick-to-make yeast dough, rolled up with a tangy sweet cranberry and cinnamon filling and shaped like a Christmas tree, is especially festive and delicious!

Rolls
1/4 C sugar
1 pkg. active dry yeast
1/2 C sour cream
1/4 C butter
1 tsp. salt
2 eggs
1-1/2 C whole wheat flour
2 C all-purpose flour

1. Disolve 1 tsp. of the sugar in 1/2 cup lukewarm water. Sprinkle in yeast; let stand for 10 minutes or until frothy.
2. In saucepan, heat sour cream, remaining sugar, butter and salt over low heat until sugar dissolves; let cool.
3. In bowl, beat eggs with sour cream and yeast mixtures; gradually beat in whole wheat flour. beat for 2 minutes or until smooth.
4. With wooden spoon, gradually beat in enough of the all-purpose flour to make soft, slightly sticky dough. On lightly floured surface, knead for 8 to 10 minutes or until smooth and elastic. Place in greased bowl, turning to grease all over. Cover with plastic wrap and let rise in warm draft-free area for 1-1/2 hours or until doubled in bulk.

Filling

2 C cranberries
1-1/4 C packed brown sugar
1 tbsp. cinnamon
1/4 C melted butter
1/4 C corn syrup
3/4 C icing sugar
1 tbsp. milk
cranberries, candied green cherries, slivered

1. Meanwhile, in saucepan, bring cranberries and 1/2 cup water to boil; cover and boil gently for 5 minutes or until thickened. Let cool. Combine remaining brown sugar, pecans and cinnamon.
2. Punch down dough; divide in half. On lightly floured surface, roll out one half to 14×12 inch rectangle. Brush with 1 tbsp. of the butter; spread with half of the filling, leaving 1/2 inch boarder. Sprinkle with half of the pecan mixture. Starting at long side, roll up tightly, pinching seam to seal; brush with 1 tbsp. butter.
3. Using serrated knife, cut 2-inch thick slice from end; reserve. Cut roll into 15 slices. Center smallest slice near top of well-greased foil on large baking sheet. Snugly arrange slices in four more rows, adding one more slice for each row to form tree shape. Center reserved slice lengthwise under tree. Repeat with remaining dough. Cover and let rise for 45 to 50 minutes or until doubled in bulk. Bake in 350F oven for 25 to 30 minutes or until golden.
4. In saucepan, heat corn syrup over low heat. Slide buns and foil onto rack; brush with corn syrup. let cool for 20 minutes. Whisk icing sugar with milk; pipe decoratively over buns. Garnish with cranberries and cherries.
Serve warm.

Makes 32 buns – 2 trees.

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