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Since Thanksgiving has so many savory dishes, I am always looking to add a little more sweetness to the meal. I often add dried fruit to the stuffing, so I thought maybe I would try adding it to dinner rolls the next day. It's always fun to change things up a bit.

I did not want the rolls to be overly sweet, so I added a little bit of cinnamon and only a half cup of dried cranberries to my regular dinner rolls recipe. The slight hint of cinnamon and a bite of dried cranberry smothered in butter is the perfect way to round out a meal.

Cinnamon-Cranberry Dinner Rolls

Serves 36 rolls

3 cups all-purpose flour, divided

1/4 cup sugar

1 envelope active dry yeast (1/4 ounce)

1 1/4 teaspoons ground cinnamon

1/2 teaspoon table salt

9 tablespoons butter (6 softened, 3 melted)

2/3 cup warm water (between 110 and 114 F)

1 large egg, room temp

1/2 cup dried cranberries

Coarse sea salt for sprinkling

Combine 1 cup of flour, sugar, yeast, cinnamon and salt in the bowl of a stand mixer fitted with the paddle attachment and mix on low. With the machine still on, add softened butter gradually. Continue to mix for about 2 to 3 minutes until the mixture is the consistency of sand. Add the warm water in a steady stream over one minute's time; scrape down the bowl. Beat in the egg for one minute more.

Remove the paddle attachment and add the dough hook. Slowly add remaining 2 cups of flour on low speed. Dough will form a ball (takes about 2 minutes). Add cranberries. Increase mixer speed to medium and continue to knead for about 5 minutes. Dough should be smooth, elastic and slightly sticky. Cover the bowl and place in a warm spot for 10 minutes.

On a lightly floured surface, divide dough into thirds. Then cut each third into 12 equal pieces and roll into balls. Brush an 11-by-17 rimmed baking sheet with 1 tablespoon of melted butter. Arrange dough balls about 1-inch apart on the prepared pan. Cover with a kitchen towel and let rise until doubled in size, about 1 1/2 hours.

Preheat oven to 400 F. Bake until golden brown, 12 to 15 minutes. Brush with remaining melted butter and sprinkle with coarse salt.

(Cathy Pollak runs her own vineyard and winery in the Willamette Valley of Oregon. She shares her love of food and wine at www.noblepig.com. One for the Table is Amy Ephron's online magazine that specializes in food, politics and love. www.oneforthetable.com.)