Ingredients
1-1/2 cups dried cranberries1 jar (10 ounces) cherry spreadable fruit1/4 cup water1/2 teaspoon ground cinnamonDOUGH:1/4 cup butter, softened1-1/4 cups sugar3 large egg whites, room temperature3 tablespoons canola oil2 tablespoons fat-free milk2 teaspoons vanilla extract1-1/2 teaspoons grated orange zest3-1/3 cups all-purpose flour3/4 teaspoon baking powder1/2 teaspoon ground cinnamon1/8 teaspoon baking soda
Preparation
For filling, combine the first 4 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.
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.
Divide dough in half. On a floured surface, roll 1 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 waxed paper; refrigerate for at least 4 hours.
Unwrap dough; cut into 1/2-in. slices. Place 2 in. apart on greased baking sheets. Bake at 375° for 10-12 minutes or until bottoms are lightly browned (do not overbake). Remove to wire racks to cool.
