Serves: 12
Total Calories: 197
Yield: 15
Allow rolls to warm to room temperature. On a sprayed or floured surface, roll dough into a 12x18-inch rectangle. Spread butter on entire surface. Place apple slices lengthwise down center third of dough. Sprinkle with cinnamon and sugar. Spoon cranberry sauce on cinnamon. Make cuts from filling to dough edges at about 2-inch intervals. Alternating sides, fold strips at an angle across filling. Fold bottom edge towards filling and finish by stretching last strip and tucking under bottom end. Using both hands, lift onto a sprayed cookie sheet. Brush with egg white. Cover with sprayed plastic wrap and let rise for 30 to 45 minutes. Remove wrap and bake 25 - 30 minutes in a 350°F oven. Place on rack and allow to cool slightly before slicing. Mix together icing ingredients. Glaze with thin icing, if desired.
This Cranapple Braid recipe is from the Rhodes Bake-N-Serv Cookbook Cookbook. Download this Cookbook today.
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