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© Meredith Corporation. All rights reserved. Used with permission.
In a small saucepan, heat and stir milk, maple syrup, butter and salt just until warm (110°F to 115°F) and butter almost melts; set aside. In a large bowl, combine the warm water and yeast; let stand for 10 minutes. Add egg and milk mixture to yeast mixture. Stir in whole-wheat flour. Stir in as much of the all-purpose flour as you can.
Turn out dough on a lightly floured surface. Knead in enough of the remaining all-purpose flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes total). Shape dough into a ball. Place in a lightly greased bowl, turning once to grease surface. Cover and let rise in a warm place until double in size (about 1 hour). Punch down dough. Turn out on a lightly floured surface. Cover; let rest for 10 minutes.
Meanwhile, lightly grease a 13-by-9-inch baking pan; set aside. In a small bowl, combine brown sugar and cinnamon. Stir in dried cranberries and pecans.
Roll dough into a 15-by-8-inch rectangle. Sprinkle with pecan mixture, leaving 1 inch unfilled along one of the long sides. Starting from the long filled side, roll up rectangle. Pinch dough to seal seam; slice into 15 equal pieces. Arrange pieces, cut sides up, in prepared baking pan. Cover and let rise in a warm place until nearly double in size (about 30 minutes).
Preheat oven to 375°F. Bake for 25 to 30 minutes or until golden brown. Cool in pan on a wire rack for 5 minutes. Remove rolls from pan. Serve warm.