Cranberry White Chocolate Cinnamon Rolls Recipe

  • 2 packages active dry yeast
  • 2 cups warm water
  • 1 cup butter, melted
  • 1/2 cup sugar
  • 2 teaspoons salt
  • 5 cups all-purpose flour
  • Filling
  • 1 cup butter, softened
  • 1/2 cup packed brown sugar
  • 2 teaspoons ground cinnamon
  • 1 package white baking chips (10 to 12 10 ounce pkg)
  • 1 cup dried cranberries
  • 1/2 cup chopped pecans
  • Glaze
  • 2 cups confectioners sugar
  • 5 tablespoons heavy whipping cream (I use milk)
  • 2 teaspoons vanilla extract
1. In a large bowl, dissolve yeast in warm water. Add the butter, sugar, salt and 4 c. 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 (NOTE: I only refrigerated a few hours. Someone else informed me they didn't refrigerate at all)

3. Punch dough down. On a lightly floured surface, roll into a 24 in. x 12 in. rectangle. For filling, combine the 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 13 in. x 9 in. baking pans. Cover and let rise in a warm place until doubled, about 45 minutes.

5. Bake at 350° for 30-35 minutes or until golden brown. Combine glaze ingredients; drizzle over warm rolls. Cool on wire racks.

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