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1
Preheat oven to hot (400 degrees Fahrenheit). Grease and flour a cookie sheet.
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2
Prepare Cranberry Sauce:
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3
Combine cranberries, sugar, orange and cinnamon in saucepan. Bring to boiling. Lower heat; simmer, uncovered, stirring occasionally, 10 - 15 minutes or until berries have popped and mixture is very thick. Cool completely. Remove cinnamon.
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4
Meanwhile, prepare Dough:
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5
Sift together flour, sugar, baking powder and salt in medium-size bowl. Cut in butter with pastry blender until mixture is crumbly. Stir in rind. Gradually stir in milk with fork to form soft dough.
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6
Turn dough out onto lightly floured surface. Roll out into 14 x 11-inch rectangle. Transfer to prepared cookie sheet.
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7
To Fill Roll:
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8
Brush dough with melted butter. Sprinkle with 3 tablespoons sugar and the nuts. Spread dough with cooled Cranberry Sauce, leaving 2-inch border all the way around. With a long side of the dough facing you, fold left and right short sided inward to that ends touch edges of Cranberry Sauce. Beginning with long side, roll up jelly-roll fashion. Gently seal edges with fingers. Turn roll so seam-side is down.
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9
Bake in preheated hot oven (400 degrees Fahrenheit) for 25 - 30 minutes or until golden brown. Carefully transfer to wire rack to cool.
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10
Prepare Garnish:
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11
Combine the cranberries and corn syrup in a small saucepan. Cook over low heat, stirring, util berries just begin to pop, 2 - 3 minutes. Cool.
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12
Transfer rolypoly to serving plate. Garnish with the cranberries, orange slices and mint leaves, if you wish. Serve with heavy cream if you wish.
