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Cranberry-White Chocolate Cinnamon Rolls

Total Time

Prep: 45 min. + chilling Bake: 30 min. + cooling

Makes

16 servings

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
Cranberry-White Chocolate Cinnamon Rolls Recipe photo by Taste of Home
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Ingredients

  • 2 packages (1/4 ounce each) active dry yeast
  • 2 cups warm water (110° to 115°)
  • 1 cup butter, melted
  • 1/2 cup sugar
  • 2 teaspoons salt
  • 5 to 6 cups all-purpose flour
  • FILLING:
  • 1 cup butter, softened
  • 1/2 cup packed brown sugar
  • 2 teaspoons ground cinnamon
  • 1 package (10 to 12 ounces) white baking chips
  • 1 cup dried cranberries
  • 1/2 cup chopped pecans
  • GLAZE:
  • 2 cups confectioners' sugar
  • 2 teaspoons vanilla extract
  • 5 to 6 tablespoons heavy whipping cream

Directions

  1. In a large bowl, dissolve yeast in warm water. Add butter, sugar, salt and 4 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough.
  2. 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.
  3. Punch dough down. On a lightly floured surface, roll into a 24x12-in. rectangle. For filling, combine 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.
  4. 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.
  5. Preheat oven to 350°. Bake until golden brown, 30-35 minutes. Meanwhile, in a small bowl, combine confectioners' sugar, vanilla and enough cream to achieve desired consistency; drizzle over warm rolls. Cool on wire racks.

Nutrition Facts

1 roll: 637 calories, 34g fat (19g saturated fat), 69mg cholesterol, 482mg sodium, 78g carbohydrate (43g sugars, 4g fiber), 9g protein.

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