Cranberry Rolls

I took a recipe for coffee cake and turned it into cranberry cinnamon rolls! My substitutions were bacon fat for butter, and almond milk for milk. It worked out very well! I also had a lot of dried cranberries so I pulsed them with some walnuts, sugar, cinnamon, and a jigger or two of lemon juice. The filing is wonderful! I would recommend pulling these from the over a little early to get a more gooey texture!

Recipe:
2 packets quick rise yeast
1/3 C sugar
1 Tea. Salt
4 1/2 C flour
1 C almond milk
6 Tb. Bacon fat or lard or Canola shortening
3 large eggs

Mix first 3 ingredients in a bowl. Warm up milk and bacon fat to 120 Degrees - add to flour mixture and blend. Separate one egg yolk and save to brush tops of rolls. Add 2 eggs and 1 egg white and mix - scrape bowl, add remaining flour reserving some for kneading. If using Kitchen Aid throw it all in with the dough attachment and relax! Beat 10 min. and let rest 30min. Prepare your filling. Roll out dough into lard rectangle, spread filling, roll up and cut into 1 inch pieces (or bigger) bake 350 degree oven for about 19 minutes.