Cherry Cranberry Pinwheels

1. 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. 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. 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. 4

   Unwrap dough; cut into 1/2-in. slices. Place 2 in. apart on

5. 5

   coated with cooking spray. Bake at 375u00b0 for 10-12 minutes or until bottoms are lightly browned (do not overbake). Remove to wire racks to cool.

* Per serving · 4 servings · Values may vary.