Cinnamon Rolls with Dried Cranberries & Pecans

Maple syrup instead of the usual butter-and-sugar filling gives these cinnamon rolls a rich, caramelized sweetness that pairs beautifully with tart dried cranberries and toasted nuts.

Start with a risen Swiss-style bread dough, roll it out, spread on the maple-cranberry-pecan filling with a dusting of cinnamon, then roll it up tight and slice into 12 rounds.

After a 45-minute rise, a brush of beaten egg goes on top before baking to a deep golden brown.

They’re gorgeous enough for Thanksgiving morning or a holiday brunch spread.

Chef Tips

• Toast the pecans (or walnuts, or almonds) until golden before chopping. Toasting brings out their oils and deepens the nutty flavor dramatically.
• Use a sharp serrated knife to slice the log. A straight blade compresses the dough and squishes the filling out.
• Leave a half-inch margin around the dough edges when spreading the filling. This helps the seam seal cleanly.
• Place the rolls cut-side down with a little space between each. They’ll expand during the rise and bake into each other for soft, pull-apart edges.