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-ORANGE CINNAMON ROLLS
Provided by Food Network Kitchen
Categories dessert
Time 3h15m
Yield 12 Cinnamon Rolls
Number Of Ingredients 19
Steps:
- Make the dough: Heat the water to 100 degrees F in a bowl in the microwave. (It should feel warm but not too hot.) Sprinkle the yeast and 1/4 teaspoon granulated sugar over the top and stir to dissolve. Let stand until foamy, about 5 minutes.
- Meanwhile, whisk the flour, milk powder, salt and the remaining 2 tablespoons granulated sugar in a large bowl and make a well in the center. Whisk the melted butter and egg yolks into the yeast mixture, then pour into the well and stir with a wooden spoon until the dough comes together into a shaggy ball.
- Turn the dough out onto a lightly floured surface, dust with more flour and knead, adding more flour as needed, until smooth but still slightly sticky, 2 to 3 minutes. Transfer the dough to a buttered bowl, turning to coat. Cover with plastic wrap and let rise in a warm place until doubled in size, 1 to 1 1/2 hours.
- Make the filling: Mix the granulated sugar, brown sugar, dried cranberries and cinnamon in a small bowl. Turn out the dough onto a lightly floured surface, pat and roll out into a 10-by-18-inch rectangle. Mix the orange zest into the butter, then spread over the dough, leaving a 1-inch border on one long side. Sprinkle with the cinnamon sugar and lightly press into the butter. Brush the clean edge with water, then tightly roll up the dough into a log, starting with a long side and rolling toward the clean edge; pinch the seam to seal.
- Butter a 9-by-13-inch baking dish and lightly sprinkle with granulated sugar. Slice the dough log into 12 pieces and arrange cut-side up in the dish. Cover with plastic wrap and let sit at room temperature until doubled in size, about 1 hour, or you can refrigerate overnight, then in the morning let stand at room temperature 2 hours before baking.
- Preheat the oven to 350 degrees F. Uncover the rolls and bake until golden brown, 25 to 30 minutes. Let cool at least 15 minutes in the baking dish.
- Meanwhile, make the icing: Beat the cream cheese and butter with a mixer on medium speed until smooth. Add the confectioners' sugar and vanilla and beat until combined. Beat in the cranberry sauce. Spread a thin layer on the warm cinnamon rolls; serve with the remaining icing.
CRANBERRY ORANGE ROLLS
A different take on sticky cinnamon rolls! I like to frost these cranberry buns with a simple vanilla glaze, but feel free to use any kind of icing you like!
Provided by Kim
Categories Bread Yeast Bread Recipes
Time 2h45m
Yield 15
Number Of Ingredients 23
Steps:
- Mix warm milk, sugar, and yeast together in a small bowl until dissolved. Set aside and allow yeast to proof until foamy.
- Whisk eggs and cooled melted butter together in a bowl and set aside.
- Whisk 2 cups all-purpose flour, whole wheat flour, sugar, and salt together in a large bowl. Pour yeast mixture into flour mixture and stir gently to combine. Mix in egg mixture and continue to stir until a sticky dough forms.
- Turn out onto a lightly floured surface and knead in remaining 1/2 cup all-purpose flour a little at a time until dough is no longer sticky. Continue kneading until dough is smooth and elastic, 8 to 10 minutes, using additional flour if necessary. Place dough into a greased bowl and turn to coat. Cover and place in a warm, draft-free area. Allow dough to rise until doubled in size, 1 to 2 hours.
- Meanwhile, combine cranberries, brown sugar, orange juice, orange zest, cornstarch, vanilla extract, cinnamon, cloves, nutmeg, and salt in a saucepan. Cook over medium heat, stirring constantly, until mixture begins to bubble and thicken slightly, about 5 minutes. Remove from heat and allow filling to cool to room temperature.
- Line a 9x13-inch baking pan and a 6-inch cake pan with parchment paper and lightly grease both pans.
- Turn risen dough out onto a lightly floured surface. Roll out into a rectangle approximately 21x14 inches. Place cranberry filling on the dough leaving a 1/2-inch border on all sides. Roll dough up starting at a long side. Pinch ends to seal dough and lay seam-side down on a cutting board. Use a very sharp or serrated knife to cut into 15 rolls, each about 1 1/4-inch thick. Place rolls cut-side up in the prepared pans, 12 in the baking pan and 3 in the cake pan.
- Loosely cover pans and allow rolls to rise until doubled in size, 30 to 45 minutes.
- Preheat the oven to 350 degrees F (175 degrees C).
- Bake in the preheated oven until buns are golden brown on top, 22 to 27 minutes. Allow to cool in the pans for several minutes before transferring to a serving plate.
- Whisk confectioners' sugar, heavy cream, vanilla extract, and salt together in a bowl until smooth. Add more cream to thin or more sugar to thicken, if needed. Pour glaze over slightly warm rolls before serving.
Nutrition Facts : Calories 298.3 calories, Carbohydrate 55.1 g, Cholesterol 41 mg, Fat 6.7 g, Fiber 3.1 g, Protein 5.7 g, SaturatedFat 3.8 g, Sodium 226.9 mg, Sugar 27.8 g
RHUBARB CRANBERRY ROLL UPS
Quick and easy recipe that looks like it took a lot more effort. Very pretty colouring and excellent balance of tartness and sweetness. Serve warm with ice cream or whipped cream.
Provided by jowolf2
Categories Desserts Crisps and Crumbles Recipes Rhubarb Crisps and Crumbles Recipes
Time 1h
Yield 9
Number Of Ingredients 15
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Generously grease a 9x9-inch baking dish.
- Bring 1 cup of sugar with the cranberry juice and water to a boil in a saucepan and let boil for 1 minute, stirring constantly. Remove the cranberry juice mixture from the heat and set aside.
- Sprinkle 3 cups of coarsely-chopped rhubarb into the bottom of the prepared dish.
- Mix the biscuit mix, 2 tablespoons of brown sugar, the nutmeg, and cinnamon together in a bow; stir in vegetable oil and milk to make a soft dough. Roll the dough out on a floured surface into a square about 10 inches on each side; spread butter over the dough. Sprinkle 2 cups of finely chopped rhubarb over the butter; sprinkle the rhubarb with 1/4 cup of brown sugar and 2 tablespoons of white sugar. Roll the dough up jellyroll style, gently press the seam down, and cut the roll into 9 slices. Arrange the slices over the rhubarb in the baking dish. Pour the reserved cranberry syrup over the slices; sprinkle with the last 2 tablespoons of sugar.
- Bake in the preheated oven until the biscuit topping is golden brown and the rhubarb is bubbling, 25 to 30 minutes.
Nutrition Facts : Calories 347.2 calories, Carbohydrate 61 g, Cholesterol 11.3 mg, Fat 10.9 g, Fiber 1.9 g, Protein 3.5 g, SaturatedFat 4.3 g, Sodium 457.9 mg, Sugar 38.3 g
CRANBERRY CINNAMON BUNS
Categories Breakfast Bake Cranberry Fall Cinnamon Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 12 pastries
Number Of Ingredients 22
Steps:
- Make dough:
- Stir together warm water, yeast, and a pinch of the sugar in a small bowl and let stand until foamy, 5 to 10 minutes. (If mixture doesn't foam, discard and start over.)
- Put 5 cups flour, salt, and remaining sugar in bowl of electric mixer and mix with dough hook at low speed until combined. Whisk together milk and eggs in a small bowl, then add to dry ingredients along with yeast, beating at low speed until flour is incorporated. Beat at medium speed until a very soft dough forms, about 2 minutes. Add butter and continue beating at medium speed until dough is smooth, soft, and elastic, about 4 minutes (it will be quite sticky).
- Rinse a large bowl with hot water. Add dough to wet bowl and cover bowl tightly with plastic wrap. Let dough rise in a warm place until doubled in bulk, 45 minutes to 1 hour.
- Prepare filling:
- Bring water and 1 cup granulated sugar to a boil, stirring until sugar is dissolved. Add cranberries and simmer just until they begin to burst, about 2 minutes. Pour through a large sieve into a bowl and cool berries, reserving syrup for another use (such as a flavoring for seltzer).
- Form and bake buns:
- Turn out dough onto a well-floured surface and dust with flour, then roll out into a 16-inch square.
- Brush off excess flour, then spread evenly with butter with a small metal offset spatula.
- Stir together brown sugar, cinnamon, and remaining 1/3 cup granulated sugar and sprinkle evenly over dough. Dot dough evenly with drained cranberries, then sprinkle with nuts if using.
- Beginning with side nearest you, roll up dough, firmly but not tightly, into a log, then pinch seam to seal. Trim 1 inch off each end with a large knife and discard, then cut log crosswise into 12 slices.
- Arrange slices, cut sides up, in buttered cake pans (place 1 slice in center of each pan, then evenly space 5 more around it). Cover with plastic wrap and let rise in a warm place until doubled in bulk, about 1 hour.
- Preheat oven to 350°F while buns are rising.
- Bake buns in lower third of oven until puffed and golden, 30 to 35 minutes, then cool in pan on a rack 10 minutes.
- Make glaze:
- Stir together confectioners sugar and milk with a fork until smooth. Drizzle over buns while still hot.
- Serve buns warm or at room temperature.
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CRANBERRY CINNAMON ROLLS - TASTE AND TELL
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Cuisine AmericanCategory BreakfastServings 24Total Time 3 hrs
- Combine the butter and milk in a saucepan and heat over medium heat just until the butter is melted. Remove from the heat an allow to sit until lukewarm.
- Meanwhile, combine the warm water, yeast and 1 teaspoon of the sugar in the bowl of a stand mixer. Allow to sit until the mixture becomes foamy.
- Once the milk mixture has cooled, add it to the yeast mixture along with the rest of the sugar, eggs, and salt. Mix until combined. Mix in 4 cups of the flour. Continue to add the flour, 1/2 cup at a time, until the dough is still sticky but able to pull from the sides of the bowl with a spatula.
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