CRANBERRY-ORANGE CINNAMON ROLLS

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Cranberry-Orange Cinnamon Rolls image

Provided by Food Network Kitchen

Categories     dessert

Time 3h15m

Yield 12 Cinnamon Rolls

Number Of Ingredients 19

3/4 cup water
1 1/4-ounce packet active dry yeast (2 1/4 teaspoons)
2 tablespoons plus 1/4 teaspoon granulated sugar
2 3/4 cups all-purpose flour, plus more for dusting
1/3 cup nonfat milk powder, sifted if needed
1 teaspoon salt
4 tablespoons unsalted butter, melted, plus more for the bowl
2 large egg yolks
1/4 cup granulated sugar, plus more for the baking dish
1/4 cup packed light brown sugar
1/4 cup chopped dried cranberries
2 tablespoons ground cinnamon
1/2 teaspoon grated orange zest
1 stick unsalted butter, softened, plus more for the baking dish
2 ounces cream cheese, at room temperature
4 tablespoons unsalted butter, at room temperature
1 1/2 cups confectioners' sugar
1/2 teaspoon pure vanilla extract
2 tablespoons whole-berry cranberry sauce

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.

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