Cranberry Orange Sweet Rolls with White Chocolate Cream Cheese Frosting
Cranberry and orange mingle between layers of soft, tender dough, creating the perfect morning treat. As if that weren’t enough, each roll gets a smear of white chocolate cream cheese frosting.
Yield: 10 sweet rolls
For the dough:
- 2 cups whole milk
- ½ cup granulated sugar
- ½ cup canola oil
- 1 package (2¼ tsp, ¼oz, 7g) RED STAR Quick Rise Yeast
- 4½ cups all-purpose flour, plus more for rolling
- 1 tsp kosher salt
- ½ tsp baking powder
- ½ tsp baking soda
For the filling:
- 1 cup cranberry sauce (homemade or canned whole berry)
- 2 tsp orange zest
- 2 Tbsp unsalted butter, melted
- ¼ cup brown sugar
For the frosting:
- 6 oz cream cheese, softened
- ¾ cup powdered sugar, sifted
- ½ cup white chocolate chips, melted and cooled slightly
- ½ tsp vanilla bean paste
- 1 tsp orange zest
- 1 Tbsp orange juice
- In a large pot over medium-low heat, whisk together milk, sugar, and oil. Using a candy or instant-read thermometer, heat the milk mixture to 110°F. Remove pot from heat. Sprinkle the yeast over the top of the warm milk mixture, stir to dissolve. Mix in 3½ cups of flour. Cover the pot with a towel and allow to rest, undisturbed, for 1 hour.
- Add the salt, baking powder, and baking soda to the remaining 1 cup of flour; whisk together. Add to flour mixture in pot; stir until combined. Place the lid on the pot and refrigerate until the mixture is completely cool (the dough is easier to handle if it is refrigerated), at least 4 hours, preferably overnight.
- When ready to make the rolls: In a small bowl, add the cranberry sauce and orange zest. Whisk to combine. Butter a 9x13-inch baking pan, or two 9-inch pie plates or round cake pans.
- Remove the dough from the refrigerator and turn it out onto a lightly floured surface. Roll the dough into a large rectangle, about 18 inches long and 10 inches wide. Brush the dough with 2 tablespoons of melted butter. Spread the cranberry mixture evenly onto the dough with a rubber spatula. Sprinkle the brown sugar evenly over the cranberry mixture.
- Starting at the long side furthest from you, roll the dough toward you, until it resembles a log. Pinch to seal. Turn the dough over so the seal faces the work surface. Slice off and discard each end. Slice the remaining log into 10 rolls, about 1½-2 inches thick each, and place in the prepared baking dish, cut side down.
- Cover the baking dish with a towel and allow to rise for 30 minutes.
- Preheat the oven to 375°F.
- Place in the oven and bake for 20 minutes, or until the rolls are golden brown in color. Remove the rolls from the oven and allow to cool for 20 minutes.
- To make the frosting: Add the cream cheese and powdered sugar to the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl using a handheld mixer). Beat until smooth and creamy. With the mixer on low speed, slowly drizzle in the melted chocolate. Add the vanilla bean paste, orange zest, and orange juice; mix to combine. Spread the frosting over the slightly cooled rolls. Serve immediately.
- Recipe created for Red Star Yeast by One Sweet Mess.