Cranberry Sweet Rolls Recipe
- 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
- 1. 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.
- 2. 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.
- 3. 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.
- 4. 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.
- 5. Bake at 375° for 25-30 minutes or until golden brown. Cool in pan 5 minutes; remove to a wire rack to cool.
- 6. In a small bowl, beat cream cheese frosting ingredients until smooth; spread the frosting over the warm rolls. Yield: 15 servings.
1 each: 356 calories, 12g fat (7g saturated fat), 60mg cholesterol, 281mg sodium, 56g carbohydrate (26g sugars, 2g fiber), 6g protein
Reviews for Cranberry Sweet Rolls
"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."