A basket of warm cinnamon rolls is a sure way to impress family and friends. Add cranberries and chocolate to the ingredient mix, and these treats are irresistible.—Meg Marriott, Tacoma, WA
- 2 packages (1/4 ounce each) active dry yeast
- 2 cups warm water (110° to 115°)
- 1 cup butter, melted
- 1/2 cup sugar
- 2 teaspoons salt
- 5 to 6 cups all-purpose flour
- 1 cup butter, softened
- 1/2 cup packed brown sugar
- 2 teaspoons ground cinnamon
- 1 package (10 to 12 ounces) white baking chips
- 1 cup dried cranberries
- 1/2 cup chopped pecans
- 2 cups confectioners' sugar
- 2 teaspoons vanilla extract
- 5 to 6 tablespoons heavy whipping cream
- In a large bowl, dissolve yeast in warm water. Add the butter, sugar, salt and 4 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough.
- Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and refrigerate overnight.
- Punch dough down. On a lightly floured surface, roll into a 24-in. x 12-in. rectangle. For filling, combine the butter, brown sugar and cinnamon; spread over dough to within 1/2 in. of edges. Sprinkle with chips, cranberries and pecans. Roll up jelly-roll style, starting with a long side; pinch seam to seal.
- Cut into 16 slices. Place cut side down in two greased 13-in. x 9-in. baking pans. Cover and let rise in a warm place until doubled, about 45 minutes.
- Bake at 350° for 30-35 minutes or until golden brown. Meanwhile, in a small bowl, combine the confectioners' sugar, vanilla and enough cream to achieve desired consistency; drizzle over warm rolls. Cool on wire racks. Yield: 16 servings.
Originally published as Cranberry-White Chocolate Cinnamon Rolls in Country Woman December/January 2010, p31
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