Cranberry Sweet Rolls are made with a sweet yeast dough, a cranberry orange filling and frosted.
Cranberry Sweet Rolls
I made a good basic roll recipe and then filled it with a cranberry orange filling, such a pleasant change from the normal cinnamon rolls I usually make. The cranberries are just a little tart but I like that about them and with the frosting on top of the rolls, they are just wonderful and not overly sweet.
I also figured since we going into the busy holiday season that I would double the dough recipe and freeze half of it. The recipe below is for 1 pan of rolls, double the dough part if you want to freeze some. I thought as long as I am making bread I might as well take advantage and have some dough ready and waiting. When I need rolls the next time, I just have to remember to get the dough out of the freezer and let it thaw. All I need to do then is roll it out, add whatever filling I want, let them raise and finally bake.
The filling is so good and a little on the tart side so you might want to add another tablespoon or two of sugar but I would wait to see after you cook it down before adding it. Also in the dough recipe if you notice I said to add the salt with the flour. Somewhere a long time ago I read the salt can kill the yeast so I do my best to make sure I don’t add it with the liquids. I kind of hate doing it that way because if I forget it my bread doesn’t taste good, one thing bread needs is salt or it will taste flat.
- 1 package yeast
- ¼ cup sugar
- ⅔ cup milk
- 4 tablespoons melted butter
- 1 egg
- 2¼ - 2½ cups flour
- 1 teaspoon salt
- 2 cups cranberries
- ½ cup sugar
- 1 orange - zested and juiced
- ¼ cup water
- 2 cups confectioner's sugar
- 2 tablespoons butter
- 3 - 4 tablespoons water or milk
- ½ teaspoon vanilla
- Add the yeast, sugar and milk to your mixing bowl. Let is set for a few minutes to let the yeast get going. Mix up the egg and add it with the melted butter. Stir it until mixed.
- Then add the flour and salt. Mix until it comes together. Use your dough hook and mix for about 5 minutes until the dough becomes smooth and satiny looking. Cover and let dough raise until doubled. Punch it down and let it raise a second time, this one usually takes about 30 minutes depending on how warm your kitchen is.
- To make the filling, chop the cranberries in a food processor. (You can chop them with a knife but it is not fun as the berries roll.) Add the berries with sugar to a saucepan. Zest the orange and then juice it. Add the zest, juice and water. Bring to a boil and let simmer for about 20 minutes or until the liquid is reduced and mixture is thickened. Cool.
- Roll out the dough on a floured surface into a 12 x 16 rectangle. Spread the cranberries over the top of the dough. Roll the dough up into a cylinder.
- Grease a 12 inch pan. Cut the dough into 1 inch rolls. Place in the pan. Cover and let raise until doubled.
- Mix together the frosting ingredients in a small bowl and set aside.
- Bake at 350 degrees for 20 - 25 minutes. Let set for 5 minutes and turn rolls out of pan onto a wire rack. Flip rolls over and frost while still warm.
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