Cherry Cranberry Pinwheels

• 1-1/2 cups dried cranberries
• 1 jar (10 ounces) cherry spreadable fruit
• 1/4 cup water
• 1/2 teaspoon ground cinnamon
• 1/4 cup butter, softened
• 1-1/4 cups sugar
• 3 large egg whites
• 3 tablespoons canola oil
• 2 tablespoons fat-free milk
• 2 teaspoons vanilla extract
• 1-1/2 teaspoons grated orange zest
• 3-1/3 cups all-purpose flour
• 3/4 teaspoon baking powder
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon baking soda

1. 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.
2. For dough, in a large bowl, beat butter and sugar for 2 minutes or until crumbly. Beat in the egg whites, oil, milk, vanilla and orange zest. Combine the flour, baking powder, cinnamon and baking soda; gradually add to sugar mixture and mix well.
3. Divide dough in half. On a floured surface, roll one portion of dough into a 14x9-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; refrigerate for at least 4 hours.
4. Unwrap dough; cut into 1/2-in. slices. Place 2 in. apart on
5. coated with cooking spray. Bake at 375u0b0 for 10-12 minutes or until bottoms are lightly browned (do not overbake). Remove to wire racks to cool.

cranberries, fruit, water, ground cinnamon, butter, sugar, egg whites, canola oil, milk, vanilla, orange zest, flour, baking powder, ground cinnamon, baking soda

Taken from www.tasteofhome.com/recipes/cherry-cranberry-pinwheels/ (may not work)