[Photographs and original illustrations: Cakespy]

These cinnamon rolls contain whole wheat flour and cranberries, but don't make the mistake of dismissing this recipe as a boring and altogether too-healthy breakfast. Because there's plenty of butter, cinnamon, and sugar to make these Cranberry Sauce Cinnamon Rolls a delicious seasonal indulgence.

The nuttiness of the whole wheat flour works beautifully with the sweet-tart cranberry sauce, which make an appearance in the dough, filling, and glaze. Mellow brown sugar continues to soften that tartness, and helps make the filling nice and gooey. As for the glaze? The cranberry sauce helps make it a pretty light pink, and the taste is unapologetically sweet and perfect. These cinnamon rolls just might become a holiday weekend tradition.

About the author: Jessie Oleson Moore is a writer, illustrator, gallery owner, and cake anthropologist who runs Cakespy, an award-winning dessert website. Her first book came out in October 2011, and her second book came out in May 2013.

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