Cranberry Cobblestone Bread
Fill your kitchen with the sweet smell of fresh baked fruit and cinnamon bread. It's the scent that draws families together on sleepy weekend mornings.
- 1/3 cup dried cranberries
- 2 teaspoons orange zest
- 1/3 cup sugar
- 4 teaspoons ground cinnamon
- 2 packages (11 ounces each) refrigerated dinner rolls
- 4 tablespoons butter or margarine, melted
- 1/2 cup powdered sugar
- 2-3 teaspoons milk
Preheat oven to 375°F. For bread, combine cranberries and orange zest in small bowl; mix lightly. In Small Batter Bowl, combine sugar and cinnamon. Unroll dough; separate into 16 rolls. Using Kitchen Cutters, cut each roll into quarters. Place half of the dough pieces and half of the butter in Classic Batter Bowl; toss gently. Sprinkle with half of the sugar mixture; toss to coat evenly. Place dough pieces in Stoneware Loaf Pan to cover bottom of Pan; sprinkle with half of the cranberry mixture. Repeat layers. Bake 40-45 minutes or until golden brown; cool in Pan 15 minutes. Loosen bread from edges of Pan; remove to Stackable Cooling Rack. For glaze, combine powdered sugar and milk in small bowl; drizzle over warm loaf.
- 12 servings
Nutrients per serving:
Approximately 230 calories and 6 grams of fat per serving
To prevent the crust of the bread from becoming too brown, loosely tent the top of the bread with aluminum foil during the last 20 minutes of baking.
Dried cherries may be substituted for the dried cranberries, if desired.