Cranberry Cane Rolls Recipes

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CRANBERRY ORANGE ROLLS



Cranberry Orange Rolls image

A different take on sticky cinnamon rolls! I like to frost these cranberry buns with a simple vanilla glaze, but feel free to use any kind of icing you like!

Provided by Kim

Categories     Bread     Yeast Bread Recipes

Time 2h45m

Yield 15

Number Of Ingredients 23

1 cup warm milk (120 to 130 degrees F)
1 teaspoon white sugar
2 ½ teaspoons rapid-rise yeast
2 eggs, room temperature
⅓ cup unsalted butter, melted and cooled
2 ½ cups all-purpose flour
1 ½ cups whole wheat flour
½ cup white sugar
1 teaspoon salt
2 ½ cups finely chopped cranberries
¾ cup firmly packed brown sugar
3 tablespoons orange juice
1 tablespoon orange zest
1 tablespoon cornstarch
1 teaspoon vanilla extract
½ teaspoon ground cinnamon
¼ teaspoon ground cloves
¼ teaspoon ground nutmeg
¼ teaspoon salt
1 cup confectioners' sugar
3 tablespoons heavy cream, or more as needed
1 teaspoon vanilla extract
1 pinch salt

Steps:

  • Mix warm milk, sugar, and yeast together in a small bowl until dissolved. Set aside and allow yeast to proof until foamy.
  • Whisk eggs and cooled melted butter together in a bowl and set aside.
  • Whisk 2 cups all-purpose flour, whole wheat flour, sugar, and salt together in a large bowl. Pour yeast mixture into flour mixture and stir gently to combine. Mix in egg mixture and continue to stir until a sticky dough forms.
  • Turn out onto a lightly floured surface and knead in remaining 1/2 cup all-purpose flour a little at a time until dough is no longer sticky. Continue kneading until dough is smooth and elastic, 8 to 10 minutes, using additional flour if necessary. Place dough into a greased bowl and turn to coat. Cover and place in a warm, draft-free area. Allow dough to rise until doubled in size, 1 to 2 hours.
  • Meanwhile, combine cranberries, brown sugar, orange juice, orange zest, cornstarch, vanilla extract, cinnamon, cloves, nutmeg, and salt in a saucepan. Cook over medium heat, stirring constantly, until mixture begins to bubble and thicken slightly, about 5 minutes. Remove from heat and allow filling to cool to room temperature.
  • Line a 9x13-inch baking pan and a 6-inch cake pan with parchment paper and lightly grease both pans.
  • Turn risen dough out onto a lightly floured surface. Roll out into a rectangle approximately 21x14 inches. Place cranberry filling on the dough leaving a 1/2-inch border on all sides. Roll dough up starting at a long side. Pinch ends to seal dough and lay seam-side down on a cutting board. Use a very sharp or serrated knife to cut into 15 rolls, each about 1 1/4-inch thick. Place rolls cut-side up in the prepared pans, 12 in the baking pan and 3 in the cake pan.
  • Loosely cover pans and allow rolls to rise until doubled in size, 30 to 45 minutes.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • Bake in the preheated oven until buns are golden brown on top, 22 to 27 minutes. Allow to cool in the pans for several minutes before transferring to a serving plate.
  • Whisk confectioners' sugar, heavy cream, vanilla extract, and salt together in a bowl until smooth. Add more cream to thin or more sugar to thicken, if needed. Pour glaze over slightly warm rolls before serving.

Nutrition Facts : Calories 298.3 calories, Carbohydrate 55.1 g, Cholesterol 41 mg, Fat 6.7 g, Fiber 3.1 g, Protein 5.7 g, SaturatedFat 3.8 g, Sodium 226.9 mg, Sugar 27.8 g

CRANBERRY SWEET ROLLS



Cranberry Sweet Rolls image

Christmas morning will be sweeter than ever when you serve these festive rolls topped with a rich and creamy frosting. They rise nice and high and hold their shape. Plus, the tart cranberry filling is a nice change of pace from cinnamon rolls.-Mrs. Otto (Germaine) Stank, Pound, Wisconsin

Provided by Taste of Home

Time 1h20m

Yield 15 servings.

Number Of Ingredients 20

1-1/4 cups sugar, divided
1/2 cup water
2 cups cranberries
1 teaspoon grated orange zest
2 packages (1/4 ounce each) active dry yeast
1/2 cup warm water (110° to 115°)
1/2 cup butter, softened
1/2 cup whole milk
2 large eggs
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
4-1/2 to 5 cups all-purpose flour
Melted butter
CREAM CHEESE FROSTING:
1 cup confectioners' sugar
3 tablespoons cream cheese, softened
1/4 cup butter, softened
1/2 teaspoon vanilla extract
1/2 teaspoon whole milk

Steps:

  • In a large saucepan, bring 3/4 cup sugar and water to a boil. Add cranberries; return to a boil. Cook, uncovered, until cranberries begin to pop, about 6 minutes. Reduce heat; simmer 15 minutes longer or until thickened, stirring occasionally. Stir in orange zest; cover and chill. , In a large bowl, dissolve yeast in warm water. Add the next six ingredients, the remaining sugar and 3 cups flour; beat until smooth. Add enough remaining flour to form a soft dough. Turn the dough onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl; turn once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Roll into a 15x10-in. rectangle; brush with butter. Spread cranberry filling over dough to within 1 in. of edges. Roll up, jelly roll style, starting at a long side. , Cut into 15 slices; place, cut side down, in a greased 13x9-in. baking pan. Cover and let rise until doubled, about 30 minutes. , Bake at 375° for 25-30 minutes or until golden brown. Cool in pan 5 minutes; remove to a wire rack to cool. , In a small bowl, beat cream cheese frosting ingredients until smooth; spread the frosting over the warm rolls.

Nutrition Facts : Calories 356 calories, Fat 12g fat (7g saturated fat), Cholesterol 60mg cholesterol, Sodium 281mg sodium, Carbohydrate 56g carbohydrate (26g sugars, Fiber 2g fiber), Protein 6g protein.

CRANBERRY CANE ROLLS



Cranberry Cane Rolls image

I've been making these every Christmas for at least 10 years now.I'm so grateful to the family that shared it in our newspaper so long ago.My only warning is that once you make them they will be a permanent Christmas tradition.My sister-in-law makes them for her family when they can't be here & my husband says it isn't Christmas...

Provided by Sheryl Faulkner

Categories     Other Breakfast

Number Of Ingredients 22

CANES:
1 c milk
4 c all-purpose flour
1/4 c sugar
1 tsp salt
1 tsp grated lemon zest
1 c butter
1 pkg dry yeast
1/4 c warm water
2 eggs, lightly beaten
FILLING:
1 1/2 c chopped cranberries (fresh or frozen)
1 c sugar
1/2 c raisins
1/3 c chopped nuts (i prefer pecans) finely chopped
1/3 c honey
1 1/2 tsp orange zest
GLAZE:
1 c powdered sugar
1 Tbsp butter, softened
1 Tbsp half and half
1/2 tsp almond flavoring

Steps:

  • 1. DOUGH: Warm the milk to lukewarm.Combine flour, sugar, salt & lemon peel. Cut in butter, blending until it resembles a coarse meal.
  • 2. In a small bowl, dissolve yeast in the warm water. Add to flour mixture, along with milk and eggs. Combine to form dough into a slightly sticky ball. Place dough in a large lightly-oiled bowl. Cover tightly with plastic wrap and refrigerate at least 2 hours or up to 3 days.
  • 3. FILLING: In medium saucepan, combine all ingredients. Bring to full boil on medium heat. Boil 5 minutes, stirring frequently. Mixture will be like a thick jam and will thicken more as it sits. Set aside to cool. This can also be made several days in advance and stored in the refrigerator or freezer.
  • 4. ASSEMBLING: Remove dough from fridge and divide in half. Roll one half into an 18"x15" rectangle. Spread with half of the filling (be sure to use the full halved amount-it will be a thin layer, but should cover the whole rectangle)
  • 5. Beginning on the 18" side, fold one third over the filling,then fold the other third over that layer: like a business letter. Dough will be 6" wide x 15" long.
  • 6. Cut into 1" wide strips with a large, sharp knife - using a rocking motion, not slicing back and forth.(You could also use a large pizza cutter, but you'll want to cut straight)
  • 7. Grab a strip at each end and twist several times while immediately placing on a large parchment-lined baking sheet @ 2" apart. Add a crook to the top as you place it on the sheet, to form a cane. Repeat this process with the remaining dough to make 30 canes total, 15 to a sheet.
  • 8. I like to cover the canes at this point with a clean towel and allow to rise about 1/2 hour before baking, if your dough is still cold.
  • 9. Bake at 400 degrees, about 13-15 minutes. They should be a little golden-colored in places, but not doughy in the centers. Allow to cool on rack about 15 mins. Dip a fork in the glaze and drizzle it over the rolls.
  • 10. GLAZE: Mix powdered sugar with softenend butter. Add flavoring (if desired) and enough half&half to make a drizzling consistency.

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