Chewy, tart dried cranberries + crunchy walnuts wrapped up in a cinnamon sugar coated, fluffy dough, baked to perfection then coated in the most incredibly easy nutty brown butter maple glaze. Oh my goodness! These things are SO ADDICTIVE!


4c ap flour
2 1/4t yeast
2t sugar
1t salt
2T butter, cut into 4 chunks
1 1/3c warm milk (NOT hot at all)

2T super soft butter
1 1/2T cinnamon
2 T sugar
1/4t nutmeg
3/4c dried cranberries
3/4c walnuts, chopped

1/2c (1 stick) butter
1/2c maple syrup


Stir flour, yeast, sugar and salt together in the bowl of a stand mixer. Toss in the butter then pour in the milk. Turn your mixer on 2 and let it all come together. Once all the flour is incorporated, allow to knead for 5 minutes. Dump into a lightly buttered or oiled bowl, cover and allow to rise for 1-2 hours, until doubled in size. Flour a rolling pin and your surface and roll the dough out to a roughly 18×12 rectangle. Spread the surface with the super soft butter, leaving about 1″ along one of the long sides. In a small bowl, mix together the cinnamon, sugar and nutmeg, sprinkle generously over the butter then evenly distribute the cranberries and walnuts over that. Carefully roll it up into a log so that you can use the blank end to sort of pinch and seal it up. Roll it over so that the seam is underneath it then cut into 12 rounds. Place each round in a buttered 9×13 baking dish. Cover with a tea towel and allow to rise for 45 minutes. Preheat oven to 375°F. Bake for 25-28 minutes.

Melt a stick of butter in a large skillet, let it cook for 5-8 minutes until browned. Turn off the heat then pour in the maple syrup, give it a gentle stir to incorporate, it will bubble up a lot, give it about 15 seconds then pour into a glass measuring cup then pour over the baked cinnarolls. You can skip the measuring cup, it just helps improve my aim and I like to hit every square inch!


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