Christmas Cranberry Rolls Recipes

CRANBERRY CHRISTMAS CANES

Steps:

• In a large bowl, combine the flour, sugar, salt and lemon zest; cut in butter until crumbly. In a small bowl, dissolve yeast in warm water. Add milk and eggs. Stir into flour mixture until blended. Cover and refrigerate overnight., In a saucepan, combine the filling ingredients. Bring to a boil over medium heat, stirring constantly. Cook and stir 5 minutes longer; cool., Punch dough down. Turn onto a lightly floured surface; divide in half. Roll one portion into an 18x15-in. rectangle. Spread filling to within 1/2 in. of edges. Fold one short side to center over filling; repeat with other side, making a 15x6-in. rectangle. Pinch seam to seal. Cut into 15 slices. Twist each slice and form a cane shape. , Place 2 in. apart on greased baking sheets. Repeat with remaining dough and filling. Cover and let rise is a warm place until doubled, about 45 minutes. , Bake at 400° for 12-14 minutes or until golden brown. Remove from pans to wire racks. Meanwhile combine glaze ingredients; drizzle over warm rolls.

CRANBERRY CAKE ROLL

Steps:

• Preheat oven to 350°. Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Meanwhile, line a greased 15x10x1-in. baking pan with waxed paper; grease the paper and set aside., Add vanilla, cream of tartar and salt to egg whites; beat on medium speed until soft peaks form. Gradually beat in sugar, 2 tablespoons at a time, on high until stiff glossy peaks form and sugar is dissolved. Fold in flour, about 1/4 cup at a time., Carefully spread into prepared pan. Bake until cake springs back when lightly touched, 15-20 minutes. Cool for 5 minutes. Turn cake onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack. , For filling, in a large saucepan, combine the cranberries, sugar and 4 Tbsp. water. Bring to a boil. Reduce heat; simmer, uncovered, for 5-6 minutes or until berries pop. Mash berries; strain, reserving juice and discarding pulp. Return juice to the pan and if desired, add chopped candied orange peel, orange liqueur and orange zest. Combine cornstarch and remaining water until smooth; gradually add to cranberry juice mixture. Bring to a boil; cook and stir until thickened, about 2 minutes. Chill., Unroll cake and spread filling to within 1/2 in. of edges. Roll up again. Cover and refrigerate for 1 hour before serving. If desired, top with additional confectioners' sugar, candied orange peel and sugared cranberries. Refrigerate leftovers.

CRANBERRY CINNAMON CHRISTMAS TREE ROLLS

Steps:

• In a large bowl, combine 1-1/2 cups flour, sugar, yeast and salt. In a small saucepan, heat the sour cream, water and butter to 120°-130°; add to dry ingredients. Beat on medium speed for 2 minutes. Add eggs and 1/2 cup flour; beat 2 minutes longer. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about, about 1-1/2 hours. , Meanwhile, in a large saucepan, bring cranberries and water to a boil. Cover and boil gently for 5 minutes. Stir in 1/2 cup brown sugar. Reduce heat; simmer, uncovered, for 5 minutes or until thickened, stirring occasionally. Cool. Combine the pecans, softened butter, cinnamon and remaining brown sugar; set aside. , Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each into a 14x12-in. rectangle. Brush each with 1 tablespoon melted butter. Spread half of the pecan mixture. Roll up, jelly-roll style, starting with a long side; pinch seam to seal. Brush with remaining melted butter. , To form a tree from each log, cut a 2-in. piece from one end for a tree trunk; set aside. Then cut each log into 15 slices. Cover two baking sheets with foil and grease well. Center one slice near the top of each prepared baking sheet. , Arrange slice with sides touching in four more rows, adding one slice for each row, forming a tree. Center the reserved slice lengthwise below the tree for trunk. Cover and let rise until doubled, about 45 minutes. , Bake at 350° for 25-30 minutes or until golden brown. , In a saucepan, heat corn syrup over low heat. Transfer foil with trees onto wire racks; brush with corn syrup. Cool for 20 minutes. , In a small bowl, combine the confectioners' sugar and milk. Fill a small pastry or plastic bag; cut a small hole in corner of bag. Pipe on trees for garlands. Garnish with cranberries and candied cherries.

CRANBERRY YEAST ROLLS

Steps:

• Combine flour, yeast, and pumpkin pie spice in a large mixing bowl.
• Toss cranberries in flour mixture. Set aside.
• Combine half-and-half, sugar, salt and 4 tablespoons of butter in a small sauce pan. Heat over low heat, stirring occasionally, until butter has melted and the contents reach a temperature of 125F.
• Stir half-and-half mixture in with the flour mixture. Stir in eggs until a ball forms.
• Lightly flour a large surface. Knead dough for about 5 minutes, or until smooth.
• Cover and let rest for 10 minutes.
• Line 2 baking sheets with parchment paper.
• Divide dough in half and in half again. Shape 6 balls out of each quarter of dough, making 24 balls total.
• Place the balls on the prepared baking sheets and cover. Let rise for 30 minutes.
• Preheat oven to 400F. Melt remaining 4 tablespoons of butter and brush on top of rolls.
• Bake for 15 minutes, or until golden brown. Brush more butter on top of hot rolls.
• Store rolls in a large plastic bag until ready to serve. Warm in a 350F oven for a few minutes just before serving. Can also be enjoyed at room temperature.

CRANBERRY SWEET ROLLS

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. , 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 at 375° for 25-30 minutes or until golden brown. 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.

CRANBERRY FETA PINWHEELS

Steps:

• In a small bowl, combine the cream cheese, feta cheese and onions. Stir in cranberries. Spread about 1/2 cup mixture over each tortilla and roll up tightly. Wrap with plastic wrap and refrigerate for at least 1 hour. Cut each roll-up into 10 slices.

CRANBERRY AND BRIE CRESCENT RING RECIPE BY TASTY

Steps:

• Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
• Arrange the crescent roll triangles on the prepared baking sheet with the points sticking out, overlapping the bases to form an 8-inch (20 cm) circle.
• Spoon the cranberry sauce onto the bases of the crescent dough triangles and top with the brie wedges. Fold the pointed ends of the dough over the cranberry sauce and brie and tuck underneath to seal.
• Brush the ring with the beaten egg and sprinkle with the flaky salt and thyme.
• Bake for 30 minutes, turning halfway through, or until dark golden brown. Transfer to a platter and serve.
• Enjoy!