CRANBERRY SWEET ROLLS
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
Time 1h20m
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. , 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.
Nutrition Facts : Calories 356 calories, Fat 12g fat (7g saturated fat), Cholesterol 60mg cholesterol, Sodium 281mg sodium, Carbohydrate 56g carbohydrate (26g sugars, Fiber 2g fiber), Protein 6g protein.
CRANBERRY CAKE ROLL
This low-fat angel food cake roll is a guilt-free indulgence, which is much-appreciated during the Christmas season. -Paige Kowolewski, Topton, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 12 servings.
Number Of Ingredients 15
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.
Nutrition Facts : Calories 196 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 91mg sodium, Carbohydrate 46g carbohydrate (36g sugars, Fiber 1g fiber), Protein 3g protein.
APPLE CRANBERRY FILLED WALNUT CAKE ROLL
Provided by Food Network
Categories dessert
Time 1h30m
Yield 8 to 10 servings
Number Of Ingredients 20
Steps:
- Preheat oven to 375 degrees F. Grease a jellyroll pan, line with waxed paper, and grease the paper.
- Combine apples, cranberry sauce, sugar, water, apple juice, lemon juice, cinnamon, and nutmeg in a non-reactive heavy-bottomed saucepan. Cook over medium heat, stirring until mixture thickens, about 6 minutes. Set aside to cool.
- For cake, sift together flour, baking powder, and salt on a piece of waxed paper, set aside. Beat eggs in medium bowl for 2 minutes. Gradually beat in sugar until thick and pale, about 5 minutes. Stir in water and vanilla. Fold in flour mixture and ground walnuts.
- Pour into the prepared pan spreading evenly. Bake for 12 minutes.
- Loosen cake around the edges with a knife. Invert the pan onto a clean towel dusted with powdered sugar. Remove from the pan. Carefully peel away waxed paper. Starting at short end, roll cake and towel together. Cool on a wire rack about 30 minutes.
- When cake is cool, unroll carefully. Spread roll evenly with prepared fruit filling, leaving a 2-inch border along the short side, which will be the outside seam. Reroll the cake from short end, using towel as an aid. Place roll, seam side down, on serving platter.
- Whip together frosting ingredients. Place into a pastry bag fitted with a star tip. Pipe whipped frosting around edges and on top of cake roll.
CRANBERRY CAKE ROLLS
A sponge cake rolled up with a cranberry, orange and pecan filling, then topped with Reddi-wip.
Provided by Reddi-wip
Categories Trusted Brands: Recipes and Tips Reddi-wip®
Time 1h30m
Yield 20
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F. Spray 2 (15x10x1-inch) baking pans with baking spray. Line with parchment paper; spray with additional baking spray. Set aside. Sprinkle 2 clean kitchen towels with 1/4 cup each confectioners' sugar; set aside.
- Beat cake mix, eggs and water in large bowl with electric mixer on low speed 30 seconds or until well blended. Beat on medium speed 2 minutes. Pour evenly into prepared pans.
- Bake 12 to 15 minutes or until wooden pick inserted in centers comes out clean. Run knife or small spatula around rims of pans to loosen cakes. Immediately invert each cake onto a prepared towel; remove pan. Carefully peel off paper. Starting at one of the short sides, roll up each cake and towel to form 2 separate rolls. Cool completely on wire racks.
- Meanwhile, combine cranberries and granulated sugar in medium saucepan; cook over medium heat 10 minutes or until juice of cranberries is released and sugar is dissolved, stirring occasionally. Stir in pecans. Cool completely.
- Unroll cakes. Spread 1/2 cup marmalade evenly over each cake to within 1 inch of edges; top evenly with cranberry mixture. Re-roll cakes, using towels as guide. Trim ends of each cake. Cut each cake into 10 slices. Top each slice with a serving of Reddi-wip. Serve immediately.
Nutrition Facts : Calories 286.8 calories, Carbohydrate 44.2 g, Cholesterol 47.8 mg, Fat 12.5 g, Fiber 2 g, Protein 3.1 g, SaturatedFat 3.2 g, Sodium 161 mg, Sugar 33.7 g
CRANBERRY-NUT JELLY ROLL
No one will believe a chiffon dessert this pretty, rich and chock-full of cranberries and nuts could be so light. No one! "It's simply delicious," says Rose Mary Liptock in Uniontown, Pennsylvania.
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 12 servings.
Number Of Ingredients 13
Steps:
- Let eggs stand at room temperature for 30 minutes. Line a 15x10x1-in. baking pan with waxed paper; coat with cooking spray and set aside. , In a large bowl, beat egg yolks on high speed for 5 minutes or until thick and lemon-colored. Combine the flour, baking powder, baking soda and salt; gradually add to yolk mixture and mix well (batter will be very thick). Fold in cranberries and pecans., In a large bowl with clean beaters, beat egg whites on medium speed until soft peaks form. Gradually beat in confectioner's sugar, 1 tablespoon at a time, on high until stiff peaks form. Gradually fold into batter. Spread evenly into prepared pan. , Bake at 350° for 7-10 minutes or until top springs back when lightly touched. Cool for 5 minutes. Invert 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 on a wire rack. , For filling, in a small bowl, combine the cream cheese, butter and extract. Set aside 1-1/2 teaspoons confectioners' sugar. Gradually beat remaining sugar into cream cheese mixture. Unroll cake; spread filling to within 1/2 in. of edges. Roll up again. Sprinkle with reserved confectioners' sugar. Store in the refrigerator.
Nutrition Facts : Calories 203 calories, Fat 9g fat (2g saturated fat), Cholesterol 77mg cholesterol, Sodium 219mg sodium, Carbohydrate 25g carbohydrate (18g sugars, Fiber 1g fiber), Protein 6g protein.
CRANBERRY PARKER HOUSE ROLLS
Here's a delightful, tangy twist on the fluffy breadbasket staple; cranberry butter is brushed between two layers of dough then baked until golden. They're fun, they're unexpected, they're delicious. (Bonus: they can be made ahead and frozen up to two weeks before.)
Provided by Melissa Clark
Categories breads, side dish
Time 1h
Yield 24 rolls
Number Of Ingredients 11
Steps:
- Use an electric mixer, fitted with dough hook if possible, or a paddle. In mixer's bowl, combine yeast with 1/4 cup tepid water and a pinch of sugar. Stir until yeast dissolves; let stand until mixture gets foamy, about 10 minutes.
- Add milk, eggs and remaining 3 tablespoons sugar. Mix on a low speed until mixture is combined.
- Add flour 1/2 cup at a time, mixing for several seconds after each addition. Sprinkle in the salt and mix until dough comes together in a ball, 3 to 5 minutes. With mixer running at a medium speed, add cubes of butter one at a time. Mix until butter is completely incorporated, and dough is glossy and comes away from sides of bowl, about 5 minutes.
- Spray a bowl with nonstick cooking spray. Form dough into a loose ball and place it in bowl. Lightly spray plastic wrap and cover dough loosely with it. Allow dough to rest at room temperature for 2 1/2 hours, or until it has doubled in size.
- While dough is rising, make cranberry butter. Place cranberries in a medium saucepan over a low heat. Add 1/2 cup water and sprinkle in the sugar. Simmer, stirring occasionally, for 30 minutes or until berries are mushy and water evaporates. Transfer to a bowl to cool.
- Place softened butter in bowl of an electric mixer and beat on a low speed with paddle attachment. Add cranberries and beat until well combined. Keep butter covered with plastic wrap at room temperature until ready to use.
- Lightly spray 2 (12-cup) muffin tins with nonstick cooking spray. When dough has doubled in size, turn it out onto a lightly floured surface and divide into 8 equal pieces. Roll each eighth into a 6-inch-long cylinder. Set one aside and cover remaining 7 cylinders with plastic wrap to prevent drying while you work.
- Cut first cylinder into 6 equal round pieces about 1 inch thick. Roll each piece of dough into a ball and flatten with your hands into a 2 1/2-inch round. Spread a generous amount of cranberry butter (about 2 teaspoons) on the face of each round and place each in a muffin cup, butter side up. Repeat this process with second cylinder of dough, this time placing the rounds butter side down on top of rounds in tin. Using your thumb, gently press center of each roll, making an indentation in middle. Place a dot of cranberry butter in each indentation. Repeat with remaining dough. Loosely cover muffin tins with plastic wrap.
- Allow rolls to rise until tops are puffed up to edge of muffin tin, about 30 minutes. Meanwhile, preheat oven to 350 degrees. Uncover and bake rolls until golden brown, about 22 to 28 minutes, or until golden brown on top. Turn rolls out of muffin tins. Serve warm with additional cranberry butter on the side.
Nutrition Facts : @context http, Calories 335, UnsaturatedFat 7 grams, Carbohydrate 33 grams, Fat 21 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 13 grams, Sodium 220 milligrams, Sugar 11 grams, TransFat 1 gram
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4.3/5 (9)Category DessertsCuisine AmericanEstimated Reading Time 5 mins
- Preheat oven to 350 degrees and line a baking sheet (that has walled edges) with parchment paper and spray paper with a non stick spray.
- In a medium bowl, beat eggs on high for about 4-5 minutes, until they are thick and pale yellow.
- To make your cranberry syrup, combine cranberries, sugar, and water in a small saucepan over medium-high heat.
- In a large bowl, beat together cream cheese, powdered sugar, cranberry syrup, and one spoonful of the leftover cranberries from the strainer until smooth.
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Cuisine AmericanTotal Time 1 hr 30 minsCategory DessertCalories 321 per serving
- Preheat oven to 350°F. Spray 2 (15x10x1-inch) baking pans with baking spray. Line with parchment paper; spray with additional baking spray. Set aside. Sprinkle 2 clean kitchen towels with 1/4 cup each confectioners’ sugar; set aside.
- Beat cake mix, eggs and water in large bowl with electric mixer on low speed 30 seconds or until well blended. Beat on medium speed 2 minutes. Pour evenly into prepared pans.
- Bake 12 to 15 minutes or until wooden pick inserted in centers comes out clean. Run knife or small spatula around rims of pans to loosen cakes. Immediately invert each cake onto a prepared towel; remove pan. Carefully peel off paper. Starting at one of the short sides, roll up each cake and towel to form 2 separate rolls. Cool completely on wire racks.
- Meanwhile, combine cranberries and granulated sugar in medium saucepan; cook over medium heat 10 minutes or until juice of cranberries is released and sugar is dissolved, stirring occasionally. Stir in pecans. Cool completely.
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