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Cranberry Citrus Cream Cheese Sweet Rolls

Name: Cranberry Citrus Cream Cheese Sweet Rolls
Ingredients: 3 cups bread flour; 1/4 cup granulated sugar; 1 (0.25oz) package (7g) or 2 1/4 teaspoons Platinum Yeast; 1/2 teaspoon table salt; 1/2 cup milk; 6 tablespoons unsalted butter, melted; 2 large eggs (room temperature); 3/4 cup granulated sugar; 1 tablespoon grated lemon zest; 1 tablespoon grated orange zest; 2 tablespoons unsalted butter (room temperature); 1/2 cup sweetened dried cranberries; 4 ounces cream cheese (softened); 2 tablespoons granulated sugar; 1 tablespoon fresh orange juice; 1 large egg yolk; 1 cup powdered sugar; 5 teaspoons fresh lemon juice

A rich, buttery yeast dough filled with a fragrant citrus sugar and tart cranberries, then topped with a creamy orange cream cheese topping and more citrus sugar that gives the rolls a sweet crunchy topping. They’re finished with a tart lemon glaze drizzled on top.

Yield 12 rolls

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Ingredients

Dough

3 cups bread flour
1/4 cup granulated sugar
1 (0.25oz) package (7g) or 2 1/4 teaspoons Platinum Yeast
1/2 teaspoon table salt
1/2 cup milk
6 tablespoons unsalted butter, melted
2 large eggs (room temperature)

Filling

3/4 cup granulated sugar
1 tablespoon grated lemon zest
1 tablespoon grated orange zest
2 tablespoons unsalted butter (room temperature)
1/2 cup sweetened dried cranberries

Topping

4 ounces cream cheese (softened)
2 tablespoons granulated sugar
1 tablespoon fresh orange juice
1 large egg yolk

Glaze

1 cup powdered sugar
5 teaspoons fresh lemon juice

Instructions

In saucepan or microwave safe dish, heat milk and butter until warm (120° – 130°F).
In the bowl of a stand mixer, using the paddle attachment, combine 2 cups flour, sugar, yeast, and salt.
Add warm milk mixture to flour mixture. Blend at low speed until moistened. Add eggs; beat 3 minutes at medium speed.
Switch to the dough hook and mix in the remaining flour a little at a time, to make a soft, slightly sticky dough, add more or less flour as needed. Knead the dough for 5 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm place until double, about 45 minutes.
Prepare filling: Add sugar with the lemon and orange zests to a small bowl; mix to combine. Set aside.
Punch down the dough and let it rest 5 minutes. On a lightly floured surface, roll the dough into a 16×12-inch rectangle. Spread 2 tablespoons butter evenly over the dough with a rubber spatula or your fingers. Sprinkle 1/2 cup of the citrus-sugar mixture evenly over the butter; reserve remaining mixture for later. Sprinkle cranberries evenly over the sugar. Starting with the long end, roll the dough into a log, and cut it into 12 slices.
Place each piece, cut edges up, 1 inch apart on a parchment lined baking sheet. Cover with plastic wrap and let rise until double, about 30 minutes.
Preheat oven to 350°F.
Prepare topping: Combine cream cheese, sugar, orange juice, and egg yolk; beat at medium speed of a mixer until well-blended.
Make a slight indentation in the center of each sweet roll. Fill the center of each roll with cream cheese topping. Sprinkle remaining citrus sugar over the tops of the sweet rolls.
Bake about 20 minutes until golden brown. Transfer to a wire rack and let cool on the pan for 10 to 15 minutes.
Prepare glaze: Combine powdered sugar and lemon juice. Drizzle over rolls.

Notes

Recipe by Barbara Bakes.

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