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Cranberry Sweet Rolls Recipe

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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

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Cranberry Sweet Rolls Recipe

Prep: 55 min. + rising Bake: 25 min.

Yield: 15 Servings

55 25 80

Ingredients

1-1/4 cups sugar, divided
1/2 cup water
2 cups cranberries
1 teaspoon grated orange peel
2 packages (1/4 ounce each) active dry yeast
1/2 cup warm water (110° to 115°)
1/2 cup butter, softened
1/2 cup milk
2 eggs
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
4-1/2 to 5 cups all-purpose flour
Melted butter
CREAM CHEESE FROSTING:
1 cup confectioners' sugar
3 tablespoons cream cheese, softened
1/4 cup butter, softened
1/2 teaspoon vanilla extract
1/2 teaspoon milk

Directions

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 peel; 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 15-in. x 10-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 13-in. x 9-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. Yield: 15 servings.

Nutritional Facts 1 serving (1 each) equals 356 calories, 12 g fat (7 g saturated fat), 60 mg cholesterol, 281 mg sodium, 56 g carbohydrate, 2 g fiber, 6 g protein.

Originally published as Cranberry Sweet Rolls in Country December/January 1997, p49

Big Batch Baked Goods

We enjoy homemade baked goods for breakfast, but I don’t have time to bake each morning before school. So I devote 1 day a month to making large batches of cinnamon rolls, doughnuts, cream cheese rolls and muffins. I place them in heavy-duty resealable plastic bags labeled with the date. (They freeze for about 2 months.) On busy mornings, it’s a snap to pop a few in the microwave to warm. The kids love the fresh-baked flavor. —Lori T., New London, Texas

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Cranberry Sweet Rolls

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(1-1) of 1 reviews

Reviewed on Dec. 28, 2009 by Amy in MN

The flavor of the rolls was really good, but I struggled a bit with the recipe--they turned out really dry--partly my fault, but partly the recipe. First, I think 20 minutes is way too long to boil the cranberries--the recipe should say "simmer", or cut the cooking time drastically. 20 minutes boiled was a dry paste, and I think it needed a little more moisture to help the rolls. The rest of my issues were mine on the baking techiques, I think the recipe was fine. I will definitely try this again as I think the recipe has great potential.