CRANBERRY-WHITE CHOCOLATE CINNAMON ROLLS
A basket of warm cinnamon rolls is a sure way to impress family and friends. Add cranberries and chocolate to the ingredient mix, and these treats are irresistible.-Meg Marriott, Tacoma, Washington
Provided by Taste of Home
Time 1h15m
Yield 16 servings.
Number Of Ingredients 17
Steps:
- 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 24x12-in. rectangle. For filling, combine the butter, brown sugar and cinnamon; spread over dough to within 1/2 in. of edges. Sprinkle with chips, cranberries and pecans. 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 13x9-in. baking pans. Cover and let rise in a warm place until doubled, about 45 minutes., Bake at 350° for 30-35 minutes or until golden brown. Meanwhile, in a small bowl, combine the confectioners' sugar, vanilla and enough cream to achieve desired consistency; drizzle over warm rolls. Cool on wire racks.
Nutrition Facts : Calories 637 calories, Fat 34g fat (19g saturated fat), Cholesterol 69mg cholesterol, Sodium 482mg sodium, Carbohydrate 78g carbohydrate (43g sugars, Fiber 4g fiber), Protein 9g protein.
CRANBERRY-ORANGE CINNAMON ROLLS
Provided by Food Network Kitchen
Categories dessert
Time 3h15m
Yield 12 Cinnamon Rolls
Number Of Ingredients 19
Steps:
- Make the dough: Heat the water to 100 degrees F in a bowl in the microwave. (It should feel warm but not too hot.) Sprinkle the yeast and 1/4 teaspoon granulated sugar over the top and stir to dissolve. Let stand until foamy, about 5 minutes.
- Meanwhile, whisk the flour, milk powder, salt and the remaining 2 tablespoons granulated sugar in a large bowl and make a well in the center. Whisk the melted butter and egg yolks into the yeast mixture, then pour into the well and stir with a wooden spoon until the dough comes together into a shaggy ball.
- Turn the dough out onto a lightly floured surface, dust with more flour and knead, adding more flour as needed, until smooth but still slightly sticky, 2 to 3 minutes. Transfer the dough to a buttered bowl, turning to coat. Cover with plastic wrap and let rise in a warm place until doubled in size, 1 to 1 1/2 hours.
- Make the filling: Mix the granulated sugar, brown sugar, dried cranberries and cinnamon in a small bowl. Turn out the dough onto a lightly floured surface, pat and roll out into a 10-by-18-inch rectangle. Mix the orange zest into the butter, then spread over the dough, leaving a 1-inch border on one long side. Sprinkle with the cinnamon sugar and lightly press into the butter. Brush the clean edge with water, then tightly roll up the dough into a log, starting with a long side and rolling toward the clean edge; pinch the seam to seal.
- Butter a 9-by-13-inch baking dish and lightly sprinkle with granulated sugar. Slice the dough log into 12 pieces and arrange cut-side up in the dish. Cover with plastic wrap and let sit at room temperature until doubled in size, about 1 hour, or you can refrigerate overnight, then in the morning let stand at room temperature 2 hours before baking.
- Preheat the oven to 350 degrees F. Uncover the rolls and bake until golden brown, 25 to 30 minutes. Let cool at least 15 minutes in the baking dish.
- Meanwhile, make the icing: Beat the cream cheese and butter with a mixer on medium speed until smooth. Add the confectioners' sugar and vanilla and beat until combined. Beat in the cranberry sauce. Spread a thin layer on the warm cinnamon rolls; serve with the remaining icing.
CRANBERRY CINNAMON BUNS
Categories Breakfast Bake Cranberry Fall Cinnamon Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 12 pastries
Number Of Ingredients 22
Steps:
- Make dough:
- Stir together warm water, yeast, and a pinch of the sugar in a small bowl and let stand until foamy, 5 to 10 minutes. (If mixture doesn't foam, discard and start over.)
- Put 5 cups flour, salt, and remaining sugar in bowl of electric mixer and mix with dough hook at low speed until combined. Whisk together milk and eggs in a small bowl, then add to dry ingredients along with yeast, beating at low speed until flour is incorporated. Beat at medium speed until a very soft dough forms, about 2 minutes. Add butter and continue beating at medium speed until dough is smooth, soft, and elastic, about 4 minutes (it will be quite sticky).
- Rinse a large bowl with hot water. Add dough to wet bowl and cover bowl tightly with plastic wrap. Let dough rise in a warm place until doubled in bulk, 45 minutes to 1 hour.
- Prepare filling:
- Bring water and 1 cup granulated sugar to a boil, stirring until sugar is dissolved. Add cranberries and simmer just until they begin to burst, about 2 minutes. Pour through a large sieve into a bowl and cool berries, reserving syrup for another use (such as a flavoring for seltzer).
- Form and bake buns:
- Turn out dough onto a well-floured surface and dust with flour, then roll out into a 16-inch square.
- Brush off excess flour, then spread evenly with butter with a small metal offset spatula.
- Stir together brown sugar, cinnamon, and remaining 1/3 cup granulated sugar and sprinkle evenly over dough. Dot dough evenly with drained cranberries, then sprinkle with nuts if using.
- Beginning with side nearest you, roll up dough, firmly but not tightly, into a log, then pinch seam to seal. Trim 1 inch off each end with a large knife and discard, then cut log crosswise into 12 slices.
- Arrange slices, cut sides up, in buttered cake pans (place 1 slice in center of each pan, then evenly space 5 more around it). Cover with plastic wrap and let rise in a warm place until doubled in bulk, about 1 hour.
- Preheat oven to 350°F while buns are rising.
- Bake buns in lower third of oven until puffed and golden, 30 to 35 minutes, then cool in pan on a rack 10 minutes.
- Make glaze:
- Stir together confectioners sugar and milk with a fork until smooth. Drizzle over buns while still hot.
- Serve buns warm or at room temperature.
RHUBARB CRANBERRY ROLL UPS
Quick and easy recipe that looks like it took a lot more effort. Very pretty colouring and excellent balance of tartness and sweetness. Serve warm with ice cream or whipped cream.
Provided by jowolf2
Categories Desserts Crisps and Crumbles Recipes Rhubarb Crisps and Crumbles Recipes
Time 1h
Yield 9
Number Of Ingredients 15
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Generously grease a 9x9-inch baking dish.
- Bring 1 cup of sugar with the cranberry juice and water to a boil in a saucepan and let boil for 1 minute, stirring constantly. Remove the cranberry juice mixture from the heat and set aside.
- Sprinkle 3 cups of coarsely-chopped rhubarb into the bottom of the prepared dish.
- Mix the biscuit mix, 2 tablespoons of brown sugar, the nutmeg, and cinnamon together in a bow; stir in vegetable oil and milk to make a soft dough. Roll the dough out on a floured surface into a square about 10 inches on each side; spread butter over the dough. Sprinkle 2 cups of finely chopped rhubarb over the butter; sprinkle the rhubarb with 1/4 cup of brown sugar and 2 tablespoons of white sugar. Roll the dough up jellyroll style, gently press the seam down, and cut the roll into 9 slices. Arrange the slices over the rhubarb in the baking dish. Pour the reserved cranberry syrup over the slices; sprinkle with the last 2 tablespoons of sugar.
- Bake in the preheated oven until the biscuit topping is golden brown and the rhubarb is bubbling, 25 to 30 minutes.
Nutrition Facts : Calories 347.2 calories, Carbohydrate 61 g, Cholesterol 11.3 mg, Fat 10.9 g, Fiber 1.9 g, Protein 3.5 g, SaturatedFat 4.3 g, Sodium 457.9 mg, Sugar 38.3 g
LEFTOVER CRANBERRY SAUCE ROLL UPS
Time 20m
Number Of Ingredients 3
Steps:
- Preheat oven to 350*F Prepare a jellyroll cookie sheet with a baking mat, cooking spray or non-stick foil. Set aside. In a medium bowl combine cream cheese and cranberry sauce. Mix well, scraping sides as needed. Roll out pizza dough or crescent roll dough. If using crescent roll dough, pinch seams together. Gently spread cream cheese mixture on top of dough, leaving 1/4 inch around edges. Roll up like a cinnamon roll but short side to short side. Cut into slices like you would a cinnamon roll. Bake for 12 - 15 minutes or until edges are golden but not burnt. Let cool for 5 minutes then serve!
CRANBERRY CINNAMON ROLL-UPS
Children of all ages will have a ball assembling these yummy treats that start with plain white bread and other fuss-free ingredients. "Cranberry sauce gives these appetizers lots of holiday appeal," notes Dorothy Pritchett from Wills Point, Texas.
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 12 servings.
Number Of Ingredients 5
Steps:
- Preheat oven to 400°. Spread bread with 2 tablespoons butter. Spread each buttered slice with about 1 tablespoon cranberry sauce. Roll up jelly-roll style; secure with a toothpick if desired. Melt remaining 5 tablespoons butter; add to a shallow bowl. Combine sugar and cinnamon in another shallow bowl. Dip roll-ups in butter, then roll in cinnamon-sugar. Place seam side down on an ungreased baking sheet. Bake until browned, 6-8 minutes. Remove toothpicks before serving.
Nutrition Facts : Calories 135 calories, Fat 7g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 135mg sodium, Carbohydrate 18g carbohydrate (10g sugars, Fiber 1g fiber), Protein 1g protein.
CRANBERRY CINNAMON COOKIES
I got this recipe from my aunt. It is amazingly good. It comes out perfect every time you bake it. You will be surprised how easy it is!
Provided by yq214
Categories Desserts Cookies Refrigerator Cookie Recipes
Time 1h25m
Yield 60
Number Of Ingredients 6
Steps:
- Sift together the flour and cinnamon in a bowl. Cream together the butter and sugar in a separate bowl. Mix in 1 egg thoroughly, then mix in the second egg. Slowly stir the flour mixture into the butter mixture. Stir in the cranberries.
- Roll the dough into a log with a diameter of about 1 1/2 inches; wrap in plastic; place in freezer for at least 1 hour.
- Preheat oven to 350 degrees F (175 degrees C). Cut the cookie dough into 1/2-inch-thick slices using a sharp knife. Arrange the cookies onto a large baking sheet.
- Bake in preheated oven until edges turn brown, about 10 minutes.
Nutrition Facts : Calories 85.7 calories, Carbohydrate 13.4 g, Cholesterol 14.3 mg, Fat 3.3 g, Fiber 0.3 g, Protein 0.9 g, SaturatedFat 2 g, Sodium 24.3 mg, Sugar 8 g
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Servings 24Estimated Reading Time 7 minsCategory BreakfastTotal Time 3 hrs
- 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.
CRANBERRY WALNUT CINNAMON ROLLS RECIPE - CHEF BILLY …
From billyparisi.com
Reviews 1Category Baking, DessertCuisine AmericanTotal Time 2 hrs
- Dough: In a bowl mix together the warm milk, yeast and 1 tablespoon of the sugar and sit until it begins to foam (about 4 to 7 minutes).
- Add the flour, salt and remaining sugar into a standing mixer with the hook attachment and mix until combined.
- Beat in 1 egg at a time until it is combined and then pour in the milk and yeast mixture until it is completely mixed together (2 to 3 minutes).
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From eatingwell.com
3.3/5 (3)Calories 220 per serving
- Combine melted butter, brown sugar, brown rice syrup (or corn syrup), cranberries, pecans and 1 teaspoon cinnamon in a small bowl. Divide among the muffin cups, spreading about 1 tablespoon in the bottom of each.
- Whisk whole-wheat flour, all-purpose flour, granulated sugar, baking powder, salt, baking soda and the remaining 1/2 teaspoon cinnamon in a large bowl. Add cold butter and, using two knives (or your fingertips), cut (or crumble) the butter until it's the size of small peas. Drizzle with buttermilk and oil; stir just until combined. Spoon the batter on top of the cranberry mixture, using about 2 tablespoons for each.
- Bake rolls until lightly brown around the edges, 18 to 20 minutes. Cool in the pan for 10 minutes, then run a knife around the edges of each to loosen. Place a large serving tray over the pan and invert the rolls onto it. Spoon any topping left in the pan onto the rolls. Serve warm.
CRANBERRY CINNAMON ROLLS FOR HOLIDAY BREAKFAST // THE ...
From thespeckledpalate.com
5/5 (1)Total Time 3 hrs 55 minsCategory Breakfast & BrunchCalories 278 per serving
- Measure the cashew milk and coconut oil in a glass measuring cup. Microwave until the oil has melted.
- Add 1 cup of the flour, as well as the vanilla extract, orange zest, sugar, egg, yeast and salt. Beat on low for around 3 minutes, stopping occasionally to scrape the sides of bowl.
- Add the rest of the flour to the dough. Mix on low until the dough comes together and feels tacky, then add the cranberries. If dough is extremely sticky, add flour by the tablespoon until the dough comes together and pulls away from sides of bowl.
CRANBERRY CINNAMON SWEET ROLLS – MY RECIPE REVIEWS
From myrecipereviews.com
Servings 15Total Time 2 hrs 30 minsCategory Breads/MuffinsCalories 868 per serving
- In a medium saucepan, bring sugar and water to a boil. Add the cranberries and return to a low boil on medium. Low boil for about 15 minutes, stirring frequently, until jam thickens.
- Remove from the heat and stir in the orange peel. Let cool for 10 minutes, then refrigerate to cool completely, while you're making and proofing the dough.
- Place dough hook on mixer. Add the warm water, then yeast to a stand mixer bowl and stir to combine. Add 1/2 cup of the butter, milk, eggs, sugar, salt, cinnamon and nutmeg to the yeast mixture. Add 3 cups of the flour all at once to the bowl and mix on low until blended. Add 1/2 cup at a time of the remaining flour, until it forms a soft dough. Dough will be slightly sticky, but should pull slightly away from the walls of the bowl. (I used about 4 1/2 cups plus 2 tablespoons).
- Lightly flour your counter or marble and your rolling pin. Turn out the dough onto the floured surface and knead until smooth and elastic, 6-8 minutes. (Alternative: leave in your mixing bowl and mix on low for 4-5 minutes until smooth and elastic.)
CRANBERRY ORANGE CINNAMON ROLLS ~ SWEET BEGINNINGS …
From sweetbeginningsblog.com
Cuisine AmericanTotal Time 2 hrs 50 minsCategory Breakfast, BrunchCalories 402 per serving
- In a glass bowl or measuring cup, heat milk to 115°F. Sprinkle the yeast and sugar on top of the warm milk and let sit until the top is foamy looking, about 5 minutes.
- Meanwhile, add the flour, salt, sugar and zest to the bowl of a stand mixer. Using the dough hook attachment, mix on low, then slowly add in yeast mixture, followed by orange juice and butter. Finally, add one egg at a time, mixing to just incorporate before adding the next. Continue mixing, at medium speed now, until dough pulls together into a smooth-looking ball around the dough hook. Knead by hand if necessary.
- Lightly oil a large glass bowl and place the dough in it. Cover with plastic wrap and allow to rise for 1 hour, or until doubled in size.
- In a small saucepan, combine the cranberries, water and sugar over medium heat. Cook, stirring occasionally, until sugar is dissolved, cranberries are soft an starting to pop, and liquid is mostly absorbed. Set aside to cool.
CRANBERRY ORANGE-GLAZED CINNAMON ROLLS RECIPE - …
From pillsbury.com
4/5 (27)Category Side DishServings 8Total Time 45 mins
- Heat oven to 375°F. In small bowl, mix all ingredients except rolls and icing. Spread in ungreased 9-inch round cake pan.
- Separate dough into 8 rolls; set icing aside. Place 1 roll in center of pan and remaining rolls around center roll.
- Bake 24 to 27 minutes or until deep golden brown. Turn pan upside down onto heatproof serving plate. Cool 5 minutes.
- Remove cover from icing; microwave on Medium (50%) 5 to 10 seconds or until thin enough to drizzle. Drizzle over warm rolls. Serve warm.
CRANBERRY ORANGE SWEET ROLLS {BRUNCH RECIPE} - THE …
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4.5/5 (2)Total Time 50 minsCategory Breakfast, Brunch, Dessert, Side DishCalories 338 per serving
- Into the bowl of your stand mixer, measure out the 3 1/2 cups all purpose flour and the yeast. Mix these two together for a few seconds, just until they're combined. Add the orange zest into the flour mixture as well.
- Next, melt 1/3 cup butter in a saucepan on the stove over medium heat. If you're thinking to cut a corner here and melt your butter in the microwave instead, don't do it! If the liquid is too hot, it will kill the yeast. Once it's melted and starts to bubble, remove it from the heat and stir in the 1/3 cup sugar and the salt until you can see and feel the grains beginning to dissolve in the hot butter. Add the milk slowly, stirring constantly. You're looking for the milk and butter mixture to be about 105 degrees Fahrenheit, but if it feels only slightly warm to the touch (slightly above room temperature) you're good to go.
- When your wet ingredients have reached the ideal temperature, add in an egg and break it up with a fork into the mixture.
- Pour the wet ingredients into the dry ingredients in the bowl of a stand mixer. Make sure your stand mixer is fitted with the dough hook attachment.
CRANBERRY-CINNAMON ROLLS WITH CREAM CHEESE ICING …
From myrecipes.com
Servings 16Total Time 3 hrs 55 mins
- Beat 1/2 cup softened butter at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add 1/2 cup granulated sugar and 1 tsp. salt, beating at medium speed until light and fluffy. Add eggs and next 2 ingredients, beating until blended. Stir in yeast mixture.
- Combine 4 1/2 cups bread flour and 1/4 tsp. nutmeg. Gradually add flour mixture to butter mixture, beating at low speed 1 to 2 minutes or until well blended.
- Sprinkle about 1/4 cup bread flour onto a flat surface; turn dough out, and knead until smooth and elastic (about 5 minutes), adding up to 1/4 cup bread flour as needed to prevent dough from sticking to hands and surface. Place dough in a lightly greased large bowl, turning to grease top. Cover and let rise in a warm place (85°), free from drafts, 1 1/2 to 2 hours or until doubled in bulk.
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From tutti-dolci.com
Reviews 12Estimated Reading Time 4 mins
- , heat milk in a microwave-safe measuring cup for 45 seconds to 1 minute, until very warm (120-130°F). Combine warm milk, yeast, salt and honey in a large mixer bowl; mix on low speed until incorporated. Add eggs and melted butter; mix until combined. Gradually mix in flour, just until combined. Cover mixer bowl loosely with plastic and let rest in a warm place for 45 minutes.
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CRANBERRY ORANGE ROLLS RECIPE - ADD A PINCH
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Reviews 6Category Appetizer, Breakfast, DessertCuisine AmericanTotal Time 1 hr 45 mins
- Add yeast and sugar to warm milk in a large bowl. Stir gently to combine and allow the yeast to foam to proof. Once the yeast has proofed, stir in melted butter, salt, eggs, and flour into yeast mixture. Gently mix until well-combined.
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Cuisine American, FrenchCategory Appetizer, Breakfast, ChristmasServings 12Total Time 23 mins
- In a bowl, gently mix cream cheese and cranberry sauce together until semi-incorporated, but not completely smooth and homogeneous.
- Remove the bread crust, and flatten the slices with a rolling pin. Spread about 1-2 teaspoons of cranberry cream cheese mixture along one edge of the bread.
- Gently but tightly roll up the bread around the cranberry and cream cheese mix. Continue with the remaining bread.
CRANBERRY ORANGE CINNAMON ROLLS - TWO PEAS & THEIR …
From twopeasandtheirpod.com
5/5 (3)Estimated Reading Time 5 mins
- 2. In the bowl of a stand mixer, add shortening, sugar, and salt to hot water and beat for 30 seconds. Let cool to lukewarm temperature. Stir in 2 cups of flour and mix until smooth. Add yeast mixture and mix until well combined. Mix in the beaten eggs.
- 3. Gradually stir in the remaining flour and mix with the dough hook for about 2 minutes. Remove dough from the bowl and place on a lightly floured counter. Knead by hand, add a little flour if the dough is still sticky. Knead until dough feels satiny and smooth.
- 4. Put the dough in a greased bowl and cover with a towel. Let rise for 30 minutes or until dough doubles in size.
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