Cranberry Almond Sweet Rolls |
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Prep Time: 35 Minutes Cook Time: 20 Minutes |
Ready In: 55 Minutes Servings: 12 |
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Perfect for brunch or a festive luncheon, these delicious sweet rolls feature tangy cranberries, crunchy almonds and vanilla chips. I don't save them just for special occasions, though. They're fun to serve anytime! Ingredients:
1 package (16 ounces) hot roll mix |
2 tablespoons sugar |
1/2 teaspoon ground cinnamon |
1/2 teaspoon ground ginger |
1/4 teaspoon ground nutmeg |
1 cup warm water (110° to 115°) |
1 egg, lightly beaten |
2 tablespoons butter, softened |
1 cup finely chopped fresh or frozen cranberries |
1 package (11 ounces) white baking chips, divided |
1 cup slivered almonds |
1/4 cup confectioners' sugar |
1/2 teaspoon lemon juice |
3 to 4 teaspoons 2% milk |
Directions:
1. In a large bowl, combine the contents of the hot roll mix and yeast packet with the sugar, cinnamon, ginger and nutmeg. Stir in the warm water, egg and butter to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Cover and let rest for 5 minutes.
2. Roll into a 15-in. x 10-in. rectangle; sprinkle with cranberries. Set aside 1/2 cup vanilla chips for glaze. Sprinkle almonds and remaining chips over cranberries.
3. Roll up, starting with a long side; pinch edge to seal. Cut into 12 slices; place in a greased 13-in. x 9-in. baking pan. Cover and let rise in a warm place until doubled, about 30 minutes.
4. Bake at 375° for 18-20 minutes or until lightly browned. Remove from pan to a wire rack.
5. In a microwave-safe bowl, melt reserved vanilla chips; stir until smooth. Stir in the confectioners' sugar, lemon juice and enough milk to achieve desired consistency. Drizzle over warm rolls. Yield: 1 dozen.
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