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.
- 1/2 cup butter, cut into cubes
- 2 cups 2% milk
- 1/2 cup warm water
- 2 tablespoons active dry yeast
- 3/4 cup granulated sugar
- 2 eggs
- 1 teaspoon salt
- 6 1/2 – 7 1/2 cups all-purpose flour
- 1/4 cup water
- 3/4 cup granulated sugar
- 2 cups fresh cranberries
- 1/2 cup butter, softened
- 3/4 cup brown sugar
- 1 tablespoon cinnamon
- 3/4 cup HERSHEY’S Kitchens Premier White Chips
- 4 tablespoons butter
- 4 oz HERSHEY’S Kitchens Premier White Chips
- 4 oz cream cheese, softened
- 2–3 tablespoons heavy whipping cream
- 1 1/2 cups confectioners’ sugar
To make the dough:
Combine the butter and milk in a saucepan and heat over medium heat just until the butter is melted. Remove from the heat an allow to sit until lukewarm.
Meanwhile, combine the warm water, yeast and 1 teaspoon of the sugar in the bowl of a stand mixer. Allow to sit until the mixture becomes foamy.
Once the milk mixture has cooled, add it to the yeast mixture along with the rest of the sugar, eggs, and salt. Mix until combined. Mix in 4 cups of the flour. Continue to add the flour, 1/2 cup at a time, until the dough is still sticky but able to pull from the sides of the bowl with a spatula.
Transfer the dough to a large greased bowl and turn to coat. Cover and allow to rest until doubled in size, about 1 hour.
To make the filling:
Combine the water and granulated sugar in a saucepan and cook over medium heat until the sugar is dissolved. Add the cranberries and cook until the cranberries are bursting. Place a fine mesh sieve over a bowl and place the berries in the sieve. Use a rubber spatula to press down on the berries, draining as much of the liquid as you can. Discard the liquid or reserve for another use.
In a bowl, combine the butter and the brown sugar and mix to combine. Add the drained cranberries and the cinnamon and mix thoroughly.
To assemble the rolls:
Pour the dough out onto a lightly floured surface. Roll the dough into a large rectangle, about 24 inches by 12 inches. Spread the cranberry mixture evenly over the top of the dough, leaving a 1-inch border. Sprinkle the white chips evenly over the top.
Roll the dough from the bottom, making a large 24-inch roll. Cut off the very edges, then cut the dough into 24 rolls. Transfer to a large half-sheet baking pan that has been spraying with nonstick cooking spray or lined with parchment paper. Cover and let rise for 30-45 minutes.
Preheat the oven to 350ºF. When the rolls are done rising, bake in the preheated oven for 17-20 minutes, or until the tops are golden brown. Do not overbake.
To make the frosting:
Combine the butter and white chips in a medium microwave safe bowl. Microwave on high for 30 seconds, then stir until the chips are melted and the mixture is well combined. If the chips aren’t melting, microwave in 10 second increments. Add the cream cheese, and beat until combined and smooth. Add in the powdered sugar slowly, mixing completely. Add in enough heavy cream until you reach a spreadable frosting consistency.
Spread the frosting on the warm rolls and serve.