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Recipe from wendyinchicago 

 

Here’s a variation on basic cinnamon rolls that is perfect for the holidays. These cranberry rolls can be prepared the night before and left to rise in the refrigerator. Simply pop them in the oven in the morning and top them with an orange caramel glaze.

 

 

Cinnamon Cranberry Rolls

 

1 tbsp. orange zest

3 c. boiling water

1½ c. granulated sugar

3 tbsp. ground cinnamon

1 tbsp. ground nutmeg

1 package active dry yeast (not rapid rise)

8 c. all-purpose flour, plus 3 tbsp.

1 tbsp. granulated sugar

1 c. warm water (about 110 degrees)

1 c. warm milk (about 110 degrees)

¾ c. granulated sugar

1¼ c. butter, melted

1 tsp. salt

2 large eggs, beaten

Orange Cranberry Glaze

 

 Ingredients:

2 tbsp. brown sugar

1 tbsp. butter

2 tbsp. orange juice

1 tbsp. milk

1 c. powdered sugar

Method:
In a medium-sized bowl, mix 1½ cups granulated sugar with cinnamon and nutmeg. Set aside to use for the filling.

 

Place chopped cranberries and orange zest in a separate bowl. Pour in boiling water and cover for five minutes to allow the ingredients to soften. Drain the cranberry and orange mixture and spread it on layers of paper towels.

 

In another medium-sized bowl, mix yeast, 3 tablespoons of flour and 1 tablespoon of sugar. Add warm water and stir. Let mixture sit for about five to 10 minutes until yeast activates and mixture gets a little foamy on top.

In a large mixing bowl, combine milk, ¾ cup sugar, ¾ cup melted butter, salt, eggs, ¼ of the cranberry and orange mixture, and 6 cups of flour. Add yeast mixture and continue mixing until soft dough forms. Add remaining 2 cups of flour and combine until a firm dough forms. Place dough on a floured surface and knead for about eight to 10 minutes.

 

Butter a large bowl with about 2 tablespoons of the melted butter. Place dough in bowl and turn to coat with butter on all sides. Cover and let dough rise in a warm place until doubled in bulk, about 1½ hours.

 

Remove dough from bowl, punch down and roll out to a 15-by-20 inch rectangle. Brush surface with about 1/4 cup of the melted butter. Sprinkle surface with remaining cranberry and orange mixture. Top with the sugar cinnamon mixture that you set aside. Starting on a wide side, tightly roll up the dough around cinnamon/cranberry mixture. Pinch and seal the edges.

 

Using a very sharp knife, cut the roll into 12 slices. Spread a tablespoon of the melted button on the bottom of a 9-by-12 inch baking dish. Place rolls closely together, cut side down, in the dish. Brush with remaining butter. Cover the rolls with plastic wrap and place them in the refrigerator overnight. When you remove rolls from the refrigerator, let them sit for about 20 minutes before baking.

 

Place rolls in a cold oven and set the temperature to 350 degrees. Bake for 40 to 45 minutes or until rolls are golden brown.

 

Just before rolls are ready, make the caramel orange sauce: Place brown sugar and butter in a small saucepan over medium high heat. Stir until ingredients are well blended and mixture starts to bubble and foam. Remove from heat, carefully pour in orange juice and milk. Mixture will harden. Return to heat and stir until ingredients are fully blended and mixture is smooth again. Remove from heat and mix with powdered sugar. Remove rolls from oven and spoon or brush glaze over them. Serve warm.