A festive shape, zesty cranberry filling and Christmas colors make these sweet rolls a real holiday hit with my crew. Sometimes I change the glaze, omitting the vanilla and using orange juice instead of milk for a tangier taste. —Rita Fenley, Chesapeake, Virginia
It's always a joy to watch people's faces when I present them with homemade bread. This recipe makes two loaves—one for you to enjoy and one to share with others.—Nicole Gillenardo, St. Peters, Missouri
I like to keep a baked batch of these extra-large sweet rolls in the freezer to surprise my family on weekends. To reheat, thaw in the refrigerator overnight, wrap in foil and bake at 350° for 20 to 30 minutes or until heated through.