Frosted Cranapple Rolls

Our friend John in Snellville, Georgia, added cranberries to Knobby Apple Bread.  He reported that it was great.  We got to thinking (a-ha!).  What if we did a sweet roll with apples and our special cranberries?  Voila! Frosted Cranapple Rolls!  Scrumptious.  Thanks, John.  We'd like you to try these scrumptious rolls. 

We took a traditional Knobby Apple Bread Mix and made it as you would cinnamon rolls, sprinkling the apples and cranberries on the dough and then rolling it jelly-roll style.  We baked it and frosted it with Lemon Fondant Frosting. 

To Make Frosted Cranapple Rolls

Set the dried apples aside.  Mix the dough according to directions, using only two cups of water.  (Without the apples, the dough will require less water since there will be no apples in the dough to absorb water.)  Place the dough in a greased bowl to rise.  Allow the dough to rise until doubled. 

Melt four tablespoons butter and let it cool until warm.  Sprinkle just a slight bit of flour on a clean countertop.  Pat the dough flat and then roll it with a rolling pin until it is 3/8-inch thick.  Spread the butter on the flattened dough.  Mix 1/4-cup granulated sugar with one teaspoon cinnamon and spread the mixture on the buttered dough.  Spread the apples and one cup dried cranberries on the dough.  Roll the dough up jelly-roll style and cut with a serrated knife into 1 1/2-inch slices.  Place in a prepared pan and let rise until doubled.

Preheat the oven to 350 degrees.  Bake until done, about 20 minutes. Remove the rolls to a wire rack to cool.

While the rolls are still warm, mix the frosting and spread it on the tops.

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