- 3 tablespoons white granulated sugar
- Zest from 1 orange
- 3 cups all-purpose flour
- 1 packet of Fleischmann’s® RapidRise® Yeast
- 1 teaspoon kosher salt
- 1/4 cup lukewarm milk
- 3 giant eggs overwhelmed in a bowl
- 1 teaspoon pure vanilla extract or vanilla paste
- 1/2 cup unsalted butter cubed and at room temperature
- 1 cup of cranberries
- Juice from 1 naval orange (about 3 tablespoons)
- 2 tablespoons brown sugar
- 1 teaspoon pure vanilla extract
- Pinch kosher salt
- 4 tablespoons unsalted butter at room temperature
- 3 tablespoons brown sugar
Cranberry Cream Cheese Glaze:
- 3 tablespoons unsalted butter at room temperature
- 4 ounces cream cheese at room temperature
- 1 1/2 cups powdered sugar sifted
- 1/4 teaspoon vanilla extract or vanilla paste
- 2 tablespoons reserved cranberry sauce
- Pinch of sea salt plus extra for topping
- 1 tablespoon heavy cream
To Make the Dough:
In a medium bowl, mix the sugar and orange zest. Combine them collectively to activate the oils and taste from the orange zest. Subsequent, add the all-purpose flour, Fleischmann’s® RapidRise® Yeast and salt.
To the bowl with of a stand-up mixer with the dough hook (alternatively, you are able to do this in a big bowl by hand), mix the milk, eggs and vanilla extract. Add the flour combination and blend till the dough begins to turn into collectively. With the mixer operating on low, slowly add the cubes of butter.
Knead on medium pace for about 5 minutes. Alternatively, if you happen to’re doing this by hand, you’ll must knead the dough for about 10 to fifteen minutes. The dough will go from crumbly and separate to utterly cohesive and clean. The dough shouldn’t be sticky. Take away the dough from the hook and the bowl and type it right into a ball.
Switch the ball of dough to a clear, evenly greased bowl (I used the flour bowl and simply wiped it clear with a kitchen towel after which greased it). Cowl with plastic wrap or a clear kitchen towel and switch to the fridge to rise for at the very least 2 hours or in a single day. Or if you happen to’re making it immediately, you possibly can let it rise in a draft-free a part of your kitchen for about half-hour, till it’s doubled in dimension.
To Make the Filling:
In a small pot, set over medium warmth, add the cranberries, orange juice, brown sugar, vanilla extract and salt. Cook dinner till it begins to bubble, and the cranberries start to melt. Flip the warmth down and utilizing a spatula, start to softly press the cranberries (you don’t need to do that violently as a result of it’ll get messy quick!). Pour via a strainer that’s nested on high of a bowl. Press the cranberries, separating the pulp and the sauce. Put aside.
To the bowl of a stand-up mixer (with the paddle attachment) or utilizing a medium bowl and a fork, add the butter and brown sugar. Combine till the filling is totally clean.
*In case you’re trying to save your self a step within the morning, you can also make this filling let it sit on the counter in a single day, so it stays softened.
To Assemble the Rolls:
The next morning (or when the dough has risen), take away the dough from the bowl. Calmly flour your work floor and place the dough into the middle. Calmly flour your rolling pin and roll the dough right into a 1/8-inch thick rectangle that measures 15“x 22“ If it’s not an ideal rectangle, then that’s completely okay.
Add the brown sugar and butter combination to the dough and clean it out into a fair layer. Add the cranberry pulp all around the dough. After which utilizing a butter knife or offset spatula, smear the cranberry pulp so it’s a pleasant even layer.
Roll the dough beginning closest to you and going up. Utilizing unflavored dental floss, slice the rolls into 2-inch rolls, about 8, trimming the ends off.
Switch to a greased 9 x 13 baking sheet (or comparable baking dishes) or a 10-inch spherical pan. Cowl with a kitchen towel and permit to rise for an extra half-hour, till doubled in dimension.
Preheat the oven to 350 levels F. Bake for 18 to twenty minutes.
To Make the Cream Cheese Icing:
To the bowl of a stand-up mixer (or a big bowl) with the paddle attachment, combine collectively the butter and cream cheese till clean. Add the sugars, vanilla paste, salt, heavy cream and a couple of tablespoons of cranberry sauce. Beat for about 30 seconds till utterly mixed.
1 9×9 baking dish (or one thing comparable)