There’s nothing quite like waking to homemade cinnamon roll

s. They’re truly one of my favorite breakfast items. Soft, fluffy, sweet, and once you get the hang of it - they’re fairly simple to make too! These Skinny Cranberry Cherry Cinnamon Rolls really take the cake, especially around Fall and Winter when cranberries are all the rage.

I based these sweet rolls off of my fave holiday pie, which happens to be a Cranberry Cherry Pie. The mix of cranberries and cherries is hard to beat. It’s sweet with the cherries and also has some tang to it with the natural tartness of cranberries being added.

Honestly, these Skinny Cranberry Cherry Cinnamon Rolls were good enough to stand on their own without any icing. Though if you really wanted, you could dust them with some confectioners’ sugar for good measure.

I served mine with some fresh fruit and berries for a perfect sweet little breakfast that everyone could enjoy.

Skinny Cranberry Cherry Cinnamon Rolls

Homemade big thick fluffy cinnamon rolls with a cranberry cherry filling to make them a little sweet and a little tart! Perfect for Fall or Winter weekend breakfast or brunch.

Prep Time: 2 Hours •
Cook Time: 12 Minutes

The Skinny:
Servings: 16 •
Serving Size: 1 Cinnamon Roll •
Calories: 214 •
Fat: 1 g •
Saturated Fat: 1 g •
Carb: 46 g •
Fiber: 1 g •
Protein: 4 g •
Sugar: 16 g •
Sodium: 97 mg



• 1 C. Hot Water

• 1 Tbsp. Butter

• 1 Whole Large Egg

• 2 Egg Whites

• 1/2 Tsp. Vanilla Extract

• 1/4 C. Sugar

• 1/4 C. Natural Sweetener

• 4 C. Whole Wheat White Flour (Spooned & Leveled Properly)

• 1/2 Tsp. Salt

• 2 1/4 Tsp. Active Dry Yeast (Or 1 Package.)


• 1 (10 Oz.) Can Cherry Pie Filling

• 1 (10 Oz.) Can Whole Berry Cranberry Sauce

• 1 1/2 Tbsp. Corn Starch

• 1 Tsp. Vanilla Extract


Bread Machine: Place the ingredients for the cinnamon rolls into a bread machine in the order listed and set it to the 'dough cycle' setting.

No Bread Machine: If you do not have a bread machine, you can combine the hot water and yeast into a bowl and allow the yeast to activate and foam up. Once the yeast is active you can combine the remaining ingredients in the bowl of a stand mixer with the hook attachment or knead by hand. Spray a large bowl with non-stick cooking spray and place dough inside. Cover with plastic wrap and allow it to sit for an hour until doubled in size.

While the dough is rising, whisk together the 10 Oz. cherry pie filling, 10 Oz. cranberry sauce and 1 Tsp. vanilla for the filling.

After the dough has risen, remove the dough to a lightly floured surface and roll out into a large rectangle.

Spread the cherry pie filling mixture over the top the dough.

Lightly spray two rounded 8 inch cake pans or a 13x9 with non-stick cooking spray and set aside.

Roll the dough into a tight, long, skinny log with the seamside down once done. Cut into 16 equal pieces. THIS WILL BE MESSY. (I had a few smaller end pieces leftover that I stuck where I could in the pans.) I use floss to do this! Yes. Floss.

Place the cinnamon rolls into the prepared pan(s). Cover with plastic wrap or a tea towl and place in a nice warm place to allow them to rise for another 30 minutes.

Preheat oven to 350 degrees F. Once ready, remove the plastic wrap and bake the cinnamon rolls for about 12 minutes.

Once done, remove the cinnamon rolls from the oven and allow to cool slightly before dusting with powdered sugar if desired.

Step-by-Step Photos:

Nutritional Claims: Low Fat • Low Sodium • Low Fat Abs • Low Potassium • Kidney Friendly • Vegetarian • Pescatarian • Peanut Free • Tree Nut Free • Soy Free • Fish Free • Shellfish Free • Pork Free • Red Meat Free • Crustacean Free •Celery Free • Mustard Free • Sesame Free • Lupine Free • Mollusk Free • Alcohol Free • Kosher

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