Christmas Cranberry Rolls

• 3-3/4 cups all-purpose flour
• 1/4 cup sugar
• 1 package (1/4 ounce) active dry yeast
• 1 teaspoon salt
• 1-1/4 cups milk
• 1/4 cup vegetable oil
• 1 large egg, room temperature
• 3 tablespoons butter
• 3/4 cup packed brown sugar
• 3 tablespoons corn syrup
• 1 cup fresh cranberries, halved
• 1/2 cup chopped citron or mixed candied fruit
• 1/2 cup chopped pecans
• 2 teaspoons grated lemon zest
• 2/3 cup sugar
• 1 teaspoon ground cinnamon
• 6 tablespoons butter, melted

1. In a large bowl, combine 1-3/4 cups flour, sugar, yeast and salt. In a saucepan, heat milk and oil to 120u0b0-130u0b0. Add to the dry ingredients; mix well. Add egg; beat well. Add enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise until doubled, about 1 hour.
2. Meanwhile, melt butter in a small saucepan; stir in brown sugar and corn syrup. Spread into two greased 9-in. round baking pans; set aside. Combine cranberries, citron, pecans and lemon zest; sprinkle over brown sugar mixture.
3. Punch dough down; turn onto a lightly floured surface. Divide into 30 pieces; roll each piece into a 1-1/2-in. ball. In a small bowl, combine sugar and cinnamon. Place melted butter in another bowl, Roll each ball in butter, then in cinnamon-sugar. Place 15 balls in each pan. Cover and let rise until doubled, about 1 hour. Bake at 375u0b0 for 22-27 minutes or until golden brown. Cool for 5 minutes before inverting onto serving plates.

flour, sugar, active dry yeast, salt, milk, vegetable oil, egg, butter, brown sugar, corn syrup, fresh cranberries, citron, pecans, lemon zest, sugar, ground cinnamon, butter

Taken from www.tasteofhome.com/recipes/christmas-cranberry-rolls/ (may not work)