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Cranberry Cinnamon Rolls: 12 Irresistible Tangy Rolls

Cranberry Cinnamon Rolls
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Soft cinnamon rolls filled with tart dried cranberries and topped with a creamy glaze.

Ingredients

Scale
  • 2 1/4 teaspoons active dry yeast
  • 1/2 cup warm milk (110°F)
  • 1/4 cup granulated sugar
  • 1/3 cup unsalted butter, melted
  • 1 large egg
  • 3 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup packed brown sugar
  • 1 tablespoon ground cinnamon
  • 1/4 cup unsalted butter, softened
  • 1 cup dried cranberries
  • 4 ounces cream cheese, softened
  • 2 tablespoons unsalted butter, softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons milk

Instructions

  1. Dissolve yeast in warm milk. Let stand 5 minutes until foamy.
  2. Mix in sugar, melted butter, egg, 2 cups flour, and salt. Stir until smooth.
  3. Add remaining flour. Knead dough 5 minutes until soft and elastic.
  4. Place dough in a greased bowl. Cover. Let rise in warm place 1 hour until doubled.
  5. Punch down dough. Roll into a 12×18 inch rectangle.
  6. Spread softened butter over dough. Mix brown sugar and cinnamon. Sprinkle over butter. Top with cranberries.
  7. Roll up tightly from long side. Cut into 12 equal slices.
  8. Place slices in a greased 9×13 inch pan. Cover. Let rise 30 minutes.
  9. Preheat oven to 350°F. Bake rolls 25 minutes until golden.
  10. For glaze: beat cream cheese and butter until smooth. Add powdered sugar, vanilla, and milk. Beat until creamy.
  11. Spread glaze over warm rolls. Serve.

Notes

  • Use dried cranberries for best texture. Fresh cranberries add too much moisture.
  • Let rolls cool 5 minutes before glazing.
  • Store leftovers in an airtight container at room temperature for 2 days.

Nutrition

Find it online: https://www.recipekitchenhub.com/cranberry-cinnamon-rolls/