Monday, October 31, 2016
Cranberry Pecan Breakfast Twirls - NEW RECIPE!
Today I'm debuting my new recipe for Cranberry Pecan Breakfast Twirls as my guest post for Honeyville...just in time for you to add to your holiday breakfast menus. Cranberries are my favorite fall fruit flavor. I began by making my easy recipe for sugar free Cranberry Orange Coconut Sauce (I omitted the coconut for these rolls but you could leave it in if you prefer). They turned out amazing! I made a Cinnamon Vanilla Glaze (soft frosting) to top half of them with because I actually like them "as is". They go great with a big mug of coffee. They are so very easy to make. To experiment a bit, I placed the sliced unbaked rolls in a round cake pan to bake together like cinnamon rolls (where they spread and touch each other as they bake). I also placed some rolls in a muffin tin and baked them as individual rolls where you get a nice golden brown crust on all the edges, much like traditional pecan twirls. They bake taller and more uniform when baked individually in muffin cups. So, depending on which way you prefer them, you can decide what type of pan to use. To get to the recipe for these beauties, please click here: Cranberry Pecan Breakfast Twirls.