My family loves cinnamon rolls but there is one sweet roll out there that they are even more crazy about and that is Cranberry Sweet Rolls! They strike just the right balance between sweet and tart and between soft pillow-y buns and fruity goodness. These are the perfect holiday sweet bun....I serve them every Thanksgiving morning (and the cinnamon rolls every Christmas Eve morning).
Cranberry Sweet Rolls and Cinnamon Rolls
2 (.25 ounce) packages active dry yeast
2 1/2 cups warm water (110 degrees F)
1 (18.25 ounce) package yellow cake mix
6 cups all-purpose flour, divided
3 eggs
1/3 cup vegetable oil
1 1/2 teaspoons salt
1/2 cup butter, very very soft (I use 1/2 cup for each section of dough, 1 cup total)
4 tablespoons white sugar
2 tablespoons ground cinnamon
Icing (make double this recipe)
1/2 cup butter, melted
3 cups confectioners' sugar
2 teaspoons vanilla extract
1/4 cup milk
Filling for Cranberry Sweet Rolls:
3/4 cup sugar
1/2 cup water
2 cups cranberries
1 teaspoon grated orange peel (optional, I usually leave this out)
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DIRECTIONS:
In a large bowl, dissolve yeast in warm water, and let stand for 3 minutes. Add cake mix, 1 cup flour, eggs, oil, and salt; beat well. Stir in remaining flour until a soft dough forms.
Knead on well floured surface for about 5 minutes. Place in a greased bowl, and turn to coat the dough surface. Let rise until doubled in bulk, about 45 minutes.
Preheat oven to 350 degrees F (175 degrees C).
To make the filling for the cranberry sweet rolls, combine the water and sugar in a medium saucepan and bring to a boil, add cranberries and boil for 14 minutes, stirring occasionally. Add zest if using, transfer to container, cover and chill.
Punch down, and divide into two equal parts. At this point you can make all cinnamon rolls or all cranberry sweet rolls. I usually make one of each. Here are instructions for cinnamon rolls:
Roll out each section on a lightly floured surface. Spread each with softened butter and sprinkle with sugar and cinnamon.
Roll up like jelly rolls and cut buns 1 1/2 inches thick with a piece of dental floss or a dull knife. Place in greased baking pans, and allow to rise until doubled.
Bake at 350 degrees F (175 degrees C) for 20 to 25 minutes or until golden brown.
To make the cranberry sweet rolls:
Roll out each section on a lightly floured surface. Spread each with softened butter and spread with cranberry filling.
Roll up like jelly rolls and cut buns 1 1/2 inches thick with a piece of dental floss or a dull knife. Place in greased baking pans, and allow to rise until doubled.
Bake at 350 degrees F (175 degrees C) for 20 to 25 minutes or until golden brown.
Meanwhile, combine sifted confectioners sugar, 1/2 cup melted butter, vanilla, and milk. Remove baked buns from oven and spread with frosting while hot. Allow to cool in pan. I like to individually wrap each bun with plastic wrap, makes it very easy to toss them all in a big ziploc to freeze and it makes them really easy to hand out as gifts.
2 (.25 ounce) packages active dry yeast
2 1/2 cups warm water (110 degrees F)
1 (18.25 ounce) package yellow cake mix
6 cups all-purpose flour, divided
3 eggs
1/3 cup vegetable oil
1 1/2 teaspoons salt
1/2 cup butter, very very soft (I use 1/2 cup for each section of dough, 1 cup total)
4 tablespoons white sugar
2 tablespoons ground cinnamon
Icing (make double this recipe)
1/2 cup butter, melted
3 cups confectioners' sugar
2 teaspoons vanilla extract
1/4 cup milk
Filling for Cranberry Sweet Rolls:
3/4 cup sugar
1/2 cup water
2 cups cranberries
1 teaspoon grated orange peel (optional, I usually leave this out)
--------------------------------------------------------------------------------
DIRECTIONS:
In a large bowl, dissolve yeast in warm water, and let stand for 3 minutes. Add cake mix, 1 cup flour, eggs, oil, and salt; beat well. Stir in remaining flour until a soft dough forms.
Knead on well floured surface for about 5 minutes. Place in a greased bowl, and turn to coat the dough surface. Let rise until doubled in bulk, about 45 minutes.
Preheat oven to 350 degrees F (175 degrees C).
To make the filling for the cranberry sweet rolls, combine the water and sugar in a medium saucepan and bring to a boil, add cranberries and boil for 14 minutes, stirring occasionally. Add zest if using, transfer to container, cover and chill.
Punch down, and divide into two equal parts. At this point you can make all cinnamon rolls or all cranberry sweet rolls. I usually make one of each. Here are instructions for cinnamon rolls:
Roll out each section on a lightly floured surface. Spread each with softened butter and sprinkle with sugar and cinnamon.
Roll up like jelly rolls and cut buns 1 1/2 inches thick with a piece of dental floss or a dull knife. Place in greased baking pans, and allow to rise until doubled.
Bake at 350 degrees F (175 degrees C) for 20 to 25 minutes or until golden brown.
To make the cranberry sweet rolls:
Roll out each section on a lightly floured surface. Spread each with softened butter and spread with cranberry filling.
Roll up like jelly rolls and cut buns 1 1/2 inches thick with a piece of dental floss or a dull knife. Place in greased baking pans, and allow to rise until doubled.
Bake at 350 degrees F (175 degrees C) for 20 to 25 minutes or until golden brown.
Meanwhile, combine sifted confectioners sugar, 1/2 cup melted butter, vanilla, and milk. Remove baked buns from oven and spread with frosting while hot. Allow to cool in pan. I like to individually wrap each bun with plastic wrap, makes it very easy to toss them all in a big ziploc to freeze and it makes them really easy to hand out as gifts.
