Makeover Cranberry Rolls Recipes

MAKEOVER CRANBERRY TRIFLE

Steps:

• In a large saucepan, combine the first five ingredients. Cook over medium heat until the berries pop, about 15 minutes. Cool completely., Meanwhile, in a large bowl, beat the cream cheese, brown sugar and vanilla until smooth. Fold in whipped topping., Place a third of the cake cubes in a 3-qt. trifle bowl; top with a third of the cranberry mixture and a third of the cream cheese mixture. Repeat layers twice. Cover and refrigerate for at least 2 hours before serving.

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.

MAKEOVER CREAMY CRANBERRY SALAD

Steps:

• In a large bowl, combine the cranberries, pineapple, marshmallows, apple, sugar substitute and salt. Cover and refrigerate overnight. , Just before serving, fold in whipped topping and walnuts.

CRANBERRY PARKER HOUSE ROLLS

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.

CRANBERRY ORANGE ROLLS

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.

MAKEOVER CRANBERRY PECAN SCONES

Steps:

• In a large bowl, combine the flour, sugar, baking powder, salt and baking soda; cut in butter until mixture resembles coarse crumbs. Whisk the egg, orange juice, vanilla and orange zest. Stir into crumb mixture just until moistened. Stir in cranberries and pecans. Turn onto a floured surface; knead 10 times., Pat dough into a 6-1/2-in. circle on a baking sheet coated with cooking spray. Combine egg white and water; brush over dough. Cut into eight wedges (do not separate). , Bake at 400° for 20-25 minutes or until golden brown. Serve warm.