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Whole Wheat Cranberry Sweet Roll

Soft and fluffy sweet rolls made from 100% whole wheat bread flour and homemade cranberry jam.
Prep Time 3 hrs
Cook Time 15 mins
Course Dessert
Cuisine French
Servings 4 people
Calories 250 kcal


  • Sunbeam bread machine
  • Desktop Toast Oven
  • Rolling pin
  • Measuring cups


  • 2.5 cup Great River Organic Whole Wheat Bread Flour
  • 2.5 tbsp unsalted butter
  • 1 cup milk
  • 1 egg for the dough
  • 1/4 cup brown sugar
  • 1/2 tsp salt
  • 1 tsp dry yeast
  • 1 cup cranberry sauce (homemade)


Bread dough

  • In the pan of bread machine, add liquids (milk, egg), sugar and salt, then flour, and finally yeast on top of flour
  • Turn on the "Dough" program ( program #8 in my machine)
  • Knead for 10 minutes
  • Cut butter into small pieces and add them into the bread machine while it is kneading
  • Check the dough when the program completes; dough should be doubled in size, soft and slightly sticky when I touch it

Shaping and Rolling

  • On a floured board, roll out the dough. Punch out air. Divide it into 6 balls. Let rest for 10 minutes being covered.
  • Roll each ball out into 4 in X 8 in, spread cranberry sauce onto it with 0.5 inch blank area on one end, and roll it up. Seal both end and the edge by pressing them tightly.
  • Brush the baking pan with oil. Set rolls on it, cover them, and let rise for 1 - 1.5 hours.


  • Preheat oven to 350 F.
  • Gently brush egg wash on top. Cut 3 slits using a sharp knife.
  • Bake for 15 min until top is golden.
  • Cool the sweet roll on rack. Seal them in air-tight containers after they completely cooled down.


  • Rolls stay soft and fresh at room temperature for 2-3 days.
  • After that, they can be frozen to keep fresh. Toast them before serving.
Keyword Pastry, sweet roll