For filling, combine the first four ingredients in a small saucepan. Cook and stir over medium heat for 8 minutes or until liquid is absorbed and cranberries are softened. Remove from the heat; cool slightly. Transfer to a blender; cover and process until smooth. Transfer to a bowl; cover and refrigerate until chilled.
For dough, in a large mixing bowl, beat butter and sugar for 2 minutes or until crumbly. Add egg whites, oil, milk, vanilla and orange peel; mix well.
Combine the flour, baking powder, cinnamon and baking soda; gradually add to sugar mixture.
Divide dough in half. On a floured surface, roll one portion of dough into a 14-in. x 9-in. rectangle. Spread with half of the filling. Roll up jelly-roll style, starting with a long side. Repeat with remaining dough and filling. Wrap each roll in plastic wrap; refrigerate for at least 4 hours.
Unwrap dough; cut into 1/2-in. slices. Place 2 in. apart on baking sheets coated with cooking spray. Bake at 375° for 10-12 minutes or until bottoms are lightly browned (do not overbake). Remove to wire racks to cool.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (24g)|
|Recipe Makes: 56 Servings|
|Calories from Fat: 26 (45%)|
|Amt Per Serving||% DV|
|Total Fat 2.8g||4 %|
|Saturated Fat 0.9g||5 %|
|Monounsaturated Fat 1.3g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 3.3mg||1 %|
|Sodium 1353.2mg||47 %|
|Potassium 15.6mg||0 %|
|Total Carbohydrate 7.1g||2 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 6.8g|
|Protein 1g||1 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 58
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