These cinnamon rolls are made with dried cranberries in lieu of more traditional raisins in the sweet filling, for welcome tartness. Making them requires preparing a yeast dough, but that is a simple process when an electric mixer does the heavy lifting, plus it's great fun to watch the dough rise and then to "punch" it down again. When spreading the filling over the rolled out dough, be sure to leave a border all around to keep the filling from spilling out during the rolling up process. You will also have to reshape the rolls after slicing.
- Warm the milk with a pinch of Moreno sugar.
- Sprinkle the milk with the dry yeast and let stand until foamy, about 5 minutes.
- In a bowl mix the egg with 50 g sugar. Add to the milk mixture.