CRANBERRY SWEET ROLLS RECIPES
CRANBERRY SWEET ROLLS RECIPE: HOW TO MAKE IT
Christmas morning will be sweeter than ever when you serve these festive rolls topped with a rich and creamy frosting. They rise nice and high and hold their shape. Plus, the tart cranberry filling is a nice change of pace from cinnamon rolls.—Mrs. Otto (Germaine) Stank, Pound, Wisconsin
Provided by Taste of Home
Total Time 01 hours 20 minutes
Prep Time 55 minutes
Cook Time 25 minutes
Yield 15 servings.
Number Of Ingredients 20
Steps:
- In a large saucepan, bring 3/4 cup sugar and water to a boil. Add cranberries; return to a boil. Cook, uncovered, until cranberries begin to pop, about 6 minutes. Reduce heat; simmer 15 minutes longer or until thickened, stirring occasionally. Stir in orange zest; cover and chill. , In a large bowl, dissolve yeast in warm water. Add the next six ingredients, the remaining sugar and 3 cups flour; beat until smooth. Add enough remaining flour to form a soft dough. Turn the dough onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl; turn once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Preheat oven to 375°., Punch dough down. Roll into a 15x10-in. rectangle; brush with butter. Spread cranberry filling over dough to within 1 in. of edges. Roll up, jelly roll style, starting at a long side. , Cut into 15 slices; place, cut side down, in a greased 13x9-in. baking pan. Cover and let rise until doubled, about 30 minutes. , Bake until golden brown, 25-30 minutes. Cool in pan 5 minutes; remove to a wire rack to cool. , In a small bowl, beat cream cheese frosting ingredients until smooth; spread the frosting over the warm rolls.
Nutrition Facts : Calories 356 calories, FatContent 12g fat (7g saturated fat), CholesterolContent 60mg cholesterol, SodiumContent 281mg sodium, CarbohydrateContent 56g carbohydrate (26g sugars, FiberContent 2g fiber), ProteinContent 6g protein.
CRANBERRY SWIRL SWEET ROLLS RECIPE | LAND O’LAKES
Steps:
- Combine 2 1/2 cups flour, sugar, yeast and salt in bowl.
- Place 3/4 cup butter, milk and water into 1-quart saucepan. Cook over medium-low heat until very warm (120ºF-130ºF).
- Add milk mixture and egg to flour mixture. Beat at medium speed, scraping bowl often, until smooth. Stir in enough remaining flour to make dough easy to handle.
- Turn dough onto lightly floured surface; knead about 5 minutes or until smooth and elastic. Place into greased bowl; turn, greased-side up. Cover; let rise in warm place 60-90 minutes or until double in size and indentation remains when dough is touched.
- Punch down dough. Roll dough into 18x14-inch rectangle on lightly floured surface. Spread cranberry sauce evenly over dough to within 1/2 inch of edge. Roll up, beginning with 18-inch side; seal seam well.
- Cut into 12 (1 1/2-inch) rolls with serrated knife. Place rolls into greased 13x9-inch baking pan. Cover; let rise about 30 minutes or until double in size.
- Heat oven to 375ºF. Bake 30-35 minutes or until golden brown.
- Combine all glaze ingredients in bowl; drizzle over rolls.
Nutrition Facts : Calories 450 calories, FatContent 16 grams, SaturatedFatContent grams, TransfatContent grams, CholesterolContent 55 milligrams, SodiumContent 340 milligrams, CarbohydrateContent 70 grams, FiberContent 2 grams, SugarContent grams, ProteinContent 7 grams
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