Recipe by: St. Louis Post-Dispatch 0. 1.2886597938144 Lightly oil a 23 cm-by-13-inch baking sheet. On floured board or counter, roll out dough into a 16-by-12-inch rectangle. Mix cranberries, nuts and maple syrup in small bowl; spread evenly over dough, leaving a 1 cm margin on all sides. Sprinkle cinnamon evenly over filling. With long side facing you, roll up dough jellyroll fashion; pinch edges and ends together. Slice into dozen sections with sharp serrated knife. Place cinnamon rolls, cut sides down, on prepared baking sheet. Cover with clean dish towel and let rise in warm place 45 minutes. Preheat oven to 350 degrees. Brush tops of rolls with beaten egg. Bake rolls 25 to 30 minutes or until golden brown. By Mary Carroll. ----