"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Cranberry Raisin Glazed Breakfast Bread Recipe

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This recipe for Cranberry Raisin Glazed Breakfast Bread, by , is from SMYRNA'S 50th ANNIVERSARY COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Dr. Freema Sweeney
Added: Tuesday, September 8, 2009


/4 cup dried cranberries
1/4 cup raisins
2 teaspoons orange zest
1/3 cup sugar
4 teaspoons ground cinnamon
4 packages refrigerated dinner rolls
4 tablespoons butter, melted
1/3 cup powdered sugar
2-3 teaspoons milk

Preheat oven to 350 degrees.
For bread, combine cranberries,
raisins and orange zest in a small bowl; mix lightly. In a
small mixing bowl combine sugar and cinnamon. Unroll dough
and separate into 16 rolls. Cut each roll into quarters. In
a large bowl place half of the dough pieces and half of the
butter. Toss gently. Sprinkle with half of the sugar mixture
and toss to evenly coat. Place dough pieces in a loaf pan to
cover bottom of pan. Sprinkle half of the berry mixture over
dough. Repeat layers. Bake 40-45 minutes or until golden
brown. Cool in pan 15 minutes. Loosen bread from edges of
pan and remove to a cooling rack. Prepare glaze by combining
powdered sugar and milk in a small bowl. Drizzle glaze over
warm loaf.

Number Of Servings:
Number Of Servings:




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