Description
These rolls combine cranberries and cinnamon in a soft yeast dough topped with glaze.
Ingredients
Scale
- 1 cup warm milk (110°F)
- 2 1/4 teaspoons active dry yeast (1 packet)
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter, melted
- 1 large egg
- 1 teaspoon salt
- 3 cups all-purpose flour
- 1/2 cup unsalted butter, softened
- 3/4 cup brown sugar, packed
- 1 tablespoon ground cinnamon
- 1 cup dried cranberries
- 1 cup powdered sugar
- 2 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
- Warm the milk to 110°F. Add the yeast and let it sit for 5 minutes.
- In a large bowl, mix the sugar, melted butter, egg, and salt. Add the yeast mixture.
- Add the flour gradually and mix until a dough forms.
- Knead the dough on a floured surface for 5 to 7 minutes. Place it in a greased bowl, cover, and let it rise for 1 to 2 hours until doubled.
- Roll the dough into a 15 by 10 inch rectangle.
- Spread the softened butter over the dough. Mix the brown sugar and cinnamon and sprinkle over the butter. Add the cranberries.
- Roll the dough tightly from the long side. Cut it into 12 slices.
- Place the slices in a greased 9 by 13 inch pan. Cover and let rise for 30 to 45 minutes.
- Preheat the oven to 375°F. Bake for 20 to 25 minutes until golden.
- Mix the powdered sugar, milk, and vanilla for the glaze. Drizzle over the warm rolls.
Notes
- Use fresh cranberries if you prefer. Chop them first.
- Store rolls in an airtight container.
- Reheat before serving.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 350
- Sugar: 20g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 40mg