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Cranberry Almond Sweet Rolls

Perfect for brunch or a festive luncheon, these delicious sweet rolls feature tangy cranberries, crunchy almonds and vanilla chips. I don't save them just for special occasions, though. They're fun to serve anytime!
  • Total Time
    Prep: 35 min. + rising Bake: 20 min.
  • Makes
    1 dozen


  • 1 package (16 ounces) hot roll mix
  • 2 tablespoons sugar
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1 cup warm water (110° to 115°)
  • 1 large egg, lightly beaten
  • 2 tablespoons butter, softened
  • 1 cup finely chopped fresh or frozen cranberries
  • 1 package (11 ounces) white baking chips, divided
  • 1 cup slivered almonds
  • 1/4 cup confectioners' sugar
  • 1/2 teaspoon lemon juice
  • 3 to 4 teaspoons 2% milk


  • In a large bowl, combine the contents of the hot roll mix and yeast packet with the sugar, cinnamon, ginger and nutmeg. Stir in the warm water, egg and butter to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Cover and let rest for 5 minutes.
  • Roll into a 15x10-in. rectangle; sprinkle with cranberries. Set aside 1/2 cup vanilla chips for glaze. Sprinkle almonds and remaining chips over cranberries.
  • Roll up, starting with a long side; pinch edge to seal. Cut into 12 slices; place in a greased 13x9-in. baking pan. Cover and let rise in a warm place until doubled, about 30 minutes.
  • Bake at 375° for 18-20 minutes or until lightly browned. Remove from pan to a wire rack.
  • In a microwave-safe bowl, melt reserved vanilla chips; stir until smooth. Stir in the confectioners' sugar, lemon juice and enough milk to achieve desired consistency. Drizzle over warm rolls.
Nutrition Facts
1 each: 377 calories, 17g fat (7g saturated fat), 28mg cholesterol, 301mg sodium, 50g carbohydrate (8g sugars, 2g fiber), 8g protein.
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