Cranberry Cashew Rolls
The Crazy Richard’s ambassadors decided to do a 5-ingredient fall recipe challenge. I’ll be honest, I struggled a bit at first to figure out what to make, with only having 5-ingredients to work with! Once I figured it out, I tried a few different methods to make them perfect! I normally just throw things together when I bake/cook, so having to actually measure ingredients is a little different for me.
This recipe uses Crazy Richard’s Cashew Butter, but any of their nut butters could be substituted for it. Cashew butter simply seemed more fall-like to me!
Ingredients:
- 5 Rhodes Frozen Dinner Rolls
- Crazy Richard’s Cashew Butter
- Dried Cranberries
- 1/4 Cup Brown Sugar
- 1/4 Tsp Cinnamon
Instructions:
- Follow the instructions on the Rhodes rolls to raise them
- Once rolls have rise, squish (that’s a technical term) them down until they look like mini pizza pies
- Thoroughly mix the brown sugar and cinnamon together.
- Spread the Crazy Richard’s Cashew Butter, leaving about 1/2″ dough around the edges
- Sprinkle cinnamon sugar mixture over the nut butter.
- Pop on the dried cranberries
- Roll dough (see images below)
- Spiral the roll like a cinnamon roll
- Repeat and put all rolls in pan
- Sprinkle remaining cinnamon sugar over the top of the rolls
- Cover the pan and let the rolls rise again
- Once risen, bake at 350 F for 12-15 minutes!
I love the mixture of the Crazy Richard’s Cashew Butter with the cinnamon, sugar, and cranberries. However, you could easily replace the cinnamon, brown sugar, and cranberries for apple butter or pumpkin butter. Just make sure to use your favorite Crazy Richard’s nut butter! Enjoy!
Thank you to Crazy Richard’s for sponsoring this post. You can check out their products at your local Walmart, including their new Wholly Rollies protein balls.