Cranberry Breakfast Rolls

I serve on the Adult Faith Formation team at my church.  One of the areas that has come out of the team is starting small learning communities.  The group of which I was a part last spring and the group I’m helping co-facilitate this fall have both been really rewarding.

Last week, I was in charge of bringing breakfast to our meeting (we meet Sunday mornings at 7 a.m. before mass).  I debated about a few items, but ended up going easy with the process and bringing Cranberry Breakfast Rolls.  They tasted great, and I always love a chance to use this pottery from a former student, Joel Cherrico.  He’s doing some great Cosmic mugs right now, so take a look at them!

Cranberry Breakfast Rolls

Cranberry Breakfast Rolls

1 loaf whole wheat bread dough
1/4 c butter
1/3 c brown sugar
2 handfuls dried cranberries

For icing:
1 c powdered sugar
2-3 Tbsp milk
1 tsp lemon juice

Thaw the whole wheat bread dough.  Once thawed, roll out bread dough into a rectangle.  Spread butter, sprinkle with brown sugar and cranberries.  Roll along the long edge and slice.  Let rise while oven heats to 350 degrees.  Bake for 20-25 minutes.  While cooling, make icing and then drizzle on the breakfast rolls.

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