Even for the cranberry sauce lovers, there tends to be a lot leftover after holiday feasts. Use it up in these delightful and rich cranberry sweet rolls.
Cranberry rolls are lovely in their color and the optional frosting makes them a decadent treat but they’re also pretty easy to whip up for the baker making it an ideal holiday treat.
Rich Egg Dough
These sweet rolls are made with a fairly basic but rich egg and milk yeast dough. This dough will not rise incredibly at room temperature but fluff up nicely in the oven.
Whole Berry Cranberry Sauce
This recipe was tested with a homemade whole berry cranberry sauce. Store bought whole cranberry sauce will likely work just as well.
I cannot guarantee success with the jellied kind though I do image it would work, just differently.
The Glaze & Other Options
I went with a basic vanilla glaze here for ease. Vanilla, powdered sugar, and milk are likely on hand in everyone’s pantry at any given moment meaning no need to run to the store to use up the cranberry sauce leftovers.
One could easily skip the glaze all together, if desired. It will be less sweet, of course, but still delightful.
However, there are some options to switch it up if desired. Substitute a cream cheese frosting for the vanilla glaze if desired.
Skip the vanilla extract and add the zest of an orange and use orange juice instead of milk for an orange glaze that will taste amazing with the cranberry filling.
Double for a Crowd
Making these to feed a crowd of folks? Simply double the recipe and bake in a 9X13 inch pan instead or fill two round 9″ cake pans.
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Cranberry Sweet Rolls
A sweet roll filled with cranberry sauce and topped with a vanilla glaze for a rich breakfast treat.
Ingredients
Sweet Rolls
- 1/2 Cup Milk
- 1/4 Cup Salted Butter
- 1/4 Cup Sugar
- 1 Tablespoon Dry, Active Yeast
- 1 Egg
- 1 teaspoon Salt
- 2 1/2 Cups Unbleached, All-Purpose Flour
- 1 1/2 Cups Whole Berry Cranberry Sauce
Vanilla Glaze
- 1 Cup Powdered Sugar
- 1 teaspoon Vanilla Extract
- 2 Tablespoons Milk
Instructions
- Heat the butter and milk in a small saucepan until butter is melted and milk is warm. Remove from heat and let cool to 115 degrees Fahrenheit.
- Stir in the sugar and yeast. Let sit until yeast dissolves, about 5-10 minutes.
- Add the egg, salt, and 2 cups of flour. Mix until a soft dough begins to form. Add more flour, if necessary.
- Turn the dough out onto a floured board and knead until soft and elastic.
- Lightly grease a bowl and turn the dough inside to coat. Cover with a towel and let rise about 1 hour. It will not exactly double.
- Grease a 9" round cake pan.
- Flour a board and punch down the dough.
- Roll the dough into about an 11X17 inch sheet.
- Spread the dough, leaving about 1/4 of inch border around the edges, with the cranberry sauce.
- Roll the dough up from the short end tightly. With seam side down, cut the dough into 6 even pieces.
- Place the rolls into the cake pan - 1 roll in the center, the other 5 evenly spaced around the center roll.
- Cover the pan with a towel and let rise about 30 minutes. Again, this dough is heavy and doesn't rise tremendously.
- Meanwhile preheat the oven to 375 degrees Fahrenheit.
- Bake the rolls in the preheated oven for 25 to 30 minutes or until golden brown.
- Remove from the oven and let pan cool on wire rack for 15 minutes before pouring with vanilla glaze, if desired. Serve warm.
Make the Glaze
- Mix the sugar, vanilla extract, and powdered sugar together until smooth and pourable.
- Pour the glaze evenly over the pan of rolls.
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Nutrition Information:
Yield: 6 Serving Size: 1 rollAmount Per Serving: Calories: 484Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 53mgSodium: 444mgCarbohydrates: 91gFiber: 4gSugar: 43gProtein: 9g
I try but cannot guarantee this nutritional information is 100% accurate.
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