Cranberry-White Chocolate Cinnamon Rolls |
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Prep Time: 45 Minutes Cook Time: 30 Minutes |
Ready In: 75 Minutes Servings: 16 |
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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 Ingredients:
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 king arthur unbleached all-purpose flour |
filling: |
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 |
glaze: |
2 cups confectioners' sugar |
2 teaspoons vanilla extract |
5 to 6 tablespoons heavy whipping cream |
Directions:
1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
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