Cranberry Cinnamon Rolls

Light and fluffy and perfect for the holiday season, these Cranberry Cinnamon Rolls are filled with a cranberry filling and topped with a delicious and unique frosting.

I love switching up my cinnamon rolls – like with these Pumpkin Cinnamon Rolls or these Sweet Potato Cinnamon Rolls.

There is just something about the holiday season. The lights, the songs, the smell of balsam wafting through the air – I just can’t help but walk around with a smile on my face and a skip in my step. I have to listen to Christmas music every chance I get, and I want to add peppermint to everything.

And of course – you cannot forget all of the holiday baking.

Growing up, I can remember it was all about the homemade neighbor gifts. My mom would make her homemade chocolates. We would get cookies and popcorn. And we had one neighbor that would always bring a pan of homemade cinnamon rolls. So now, all of these years later, I still will often associate cinnamon rolls with Christmas, just because they were part of my childhood Christmas.

Now, I have no problem with regular cinnamon rolls. In fact, cinnamon rolls are one of my very favorite things. But when the holiday season is upon us, we have to give them a holiday twist, right? Especially if we are giving them as part of a Christmas gift.

These rolls are holiday perfection. A soft dough with a cranberry white chip center. Topped off with a white chip glaze. Really – can you beat that??

Ingredients

Make sure to scroll down to the bottom of the post for the full ingredient amounts and instructions.

For the Rolls:

• Butter: I like to use unsalted butter because you are also adding in salt. If you do use salted butter, you may want to cut back on the salt just a bit.
• Milk: I like to use 2% milk the best, but whole milk will work, as well.
• Water: You want the water to be between 105ºF and 115ºF. It should be warm to the touch, but not hot.
• Yeast: I like to use active dry yeast, but you could also use instant yeast.
• Sugar: This is granulated sugar.
• Eggs: For the best results, make sure your eggs are at room temperature.
• Salt: My favorite salt to use is sea salt. It’s not as harsh as table salt and has great flavor.
• Flour: I use all-purpose flour.

For the Filling:

• Water: You cook the cranberries down into a jam, and the water is the base of that mixture.
• Sugar: The sugar not only sweetens the filling, but it also is crucial for the texture and thickness of the cranberry filling.
• Cranberries: I like to go through the cranberries and pull out any that are shriveled before adding them.
• Butter: You can use salted or unsalted butter.
• Brown Sugar: I like light brown sugar, but you could also use dark brown sugar for a deeper flavor.
• Cinnamon: I love the cinnamon, but you could also switch things up with pumpkin pie spice instead.
• White Chocolate Chips: This is just a fun addition. Feel free to leave these out, if desired.

For the Frosting:

• Butter: You can use salted or unsalted butter.
• White Chocolate Chips: These get melted to make a white chocolate cream cheese frosting. You want to make sure that you don’t overcook them and melt them because they can scorch easily.
• Cream Cheese: Your cream cheese needs to be softened, but not melted.
• Cream: Using heavy whipping cream gives you a smooth, velvety frosting. You can use half and half or milk, but just use sparingly as it will thin out your frosting faster.
• Powdered Sugar: You don’t need to sift this, but you do want to add it slowly.

How to Make Cranberry Cinnamon Rolls

Make the Dough by combining the milk and the butter in a saucepan over medium heat until the butter is melted, then let this mixture cool slightly.

While that mixture is cooling, combine the water, yeast, and a little bit of sugar and let the yeast bloom.

Combine the lukewarm milk mixture, the yeast mixture, the rest of the sugar, eggs, and salt to a large bowl. (I like to use my stand mixer, but you can make this by hand!) Start mixing in the flour until you have a soft dough that is still a little sticky.

Let the dough rise until it is doubled in size.

Make the filling by combining the water, sugar, and cranberries. Cook until the cranberries soften and pop, then press the mixture through a sieve, discarding the liquid.

Combine the butter and the brown sugar, then mix in the cranberry mixture and the cinnamon.

Assemble the dough by rolling the risen dough into a large rectangle, then spread the filling on top. Top with the white chocolate chips. Roll the dough, then cut the log into 24 even pieces. Place them on a baking sheet and let the rolls rise again.

Bake the rolls until they are golden brown.

Make the frosting by melting the butter with the white chocolate chips, then beat in the cream cheese, followed by the powdered sugar. Add in enough cream to give you the right consistency for spreading.

Cover the tops of the warm rolls with the frosting then serve.

Tips and Tricks

• I used all-purpose flour for the rolls, but for a sturdier, chewier roll, you can use bread flour.
• Can’t find any fresh cranberries at your grocery store? Look for frozen first, or you can substitute in another kind of berry. Remember, though, other berries are much sweeter, so you’ll need to cut way back on the sugar.
• Having fresh yeast is a very important step. If the yeast mixture does not become foamy, discard and start with a new yeast.
• Make them ahead! You can make the rolls up to the point where you place them on a baking sheet, and cover them and refrigerate them until you are ready to bake – you can even do this the night before!
• You can also make them ahead and freeze them! Make them to the same point as above, then cover in plastic wrap and foil and freeze until you are ready to eat. Let the rolls thaw and rise before baking and frosting.

More Cranberry Recipes

Cranberry Pancakes
Cranberry Orange Cheesecake
Cranberry Orange Baked French Toast Casserole
Cranberry Orange Bread
Cranberry Cake with Warm Butter Sauce