Saturday, January 31, 2015

White chocolate cranberry cinnamon rolls

Hopefully this comes across in how much I cook, but I'm trying to stay away from all processed/packaged foods as much as possible. That being said, I've never made cinnamon rolls from scratch unless you count those that come from a can.

Normally Scott and I stick to a standard of eggs, bacon, toast and possibly hash browns for breakfast. I came across this recipe, decided to find a date I could prep them (as they need to rise for a day) and then have these as a treat. These were absolutely delicious. However, it's a little bit too much work for my normal breakfast that I don't know if I'd make them again anytime soon. This recipe makes a ton, and they would be awesome if you're having family or friends stay over or come for breakfast.


Finished product

White chocolate cranberry cinnamon rolls-adapted from Taste of Home Cooking School
Total time: 1 hour 30 minutes + overnight rising
Serves 16
  • 4 1/2 teaspoons (or two packets) active dry yeast
  • 2 cups warm water
  • 1 cup butter, melted
  • 1/2 cup sugar
  • 2 teaspoons salt
  • 5 to 6 cups all purpose flour
  • 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
  • 2 cups confectioners' sugar
  • 5 to 6 tablespoons milk
  • 2 teaspoons vanilla extract
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.

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.

Punch dough down. On a lightly floured surface, roll into a 24 inch x 12 inch rectangle. For filling, combine the butter, brown sugar and cinnamon; spread over dough to within 1/2 inch of edges. Sprinkle with white chocolate chips and cranberries. Roll up jelly-roll style, starting with a long side; pinch seam to seal. 

Cut into 16 slices. Place cut side down in two greased 9x13 inch pans. Cover and let rise in a warm place until doubled, about 45 minutes.

Bake at 350 degreese for 30-35 minutes or until golden brown. Combine glaze ingredients; drizzle over warm rolls.

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