DiMoraGifts
12-20-2008, 09:17 PM
Make these Cranberry Kissed Cinnamon Rolls for Christmas Morning.
These have become a family must have,at our house, I make them several days ahead of time and freeze them, then early Christmas morn, I pull them out and let them thaw, right before Breakfast I pop them back into the oven to warm. Also I double the recipe without any trouble, and I add Lemon or Orange Zest and lots of nuts, I love pecans with these. Dried Apricots are really good too!!
Cranberry Kissed Cinnamon Rolls
Preparation - 50 min | Cooking - 25 min | Cooling Time - 15 min cooling | Yields - 12 servings
Ingredients:
2 1 lb. each) frozen white yeast bread dough, thawed, divided (or use your own bread recipe)
2 tablespoons butter, softened, divided
1/4 cup granulated sugar
1 1/4 tablespoons ground cinnamon
2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Premier White Morsels, divided
1 cup sweetened dried cranberries, coarsely chopped, divided ( I use Craisins)
1 cup powdered sugar, sifted
3 tablespoons milk
**Alternatives - Pecans, Walnuts,
Dried Apricots, Cherries, Apples,
Lemon or Orange Zest
Directions:
GREASE two 9-inch-round baking pans. (or use a rectangular cake pan)
ROLL 1 bread loaf into 16 x 10-inch rectangle on lightly floured surface.
SPREAD 1 tablespoon softened butter over dough. Combine sugar and cinnamon (& zest) in small bowl; sprinkle 2 tablespoons over dough leaving 1/4-inch border around sides. Sprinkle with 3/4 cup morsels and 1/2 cup cranberries, (1/2 c. nuts) firmly pressing morsels and cranberries (& nuts) into dough.
ROLL up dough tightly, starting at short end; seal edges with water. Cut into 6 slices; place cut side up in prepared baking pan. Repeat with remaining bread loaf, butter, sugar mixture, 3/4 cup morsels and cranberries; place in second prepared baking pan. Cover; let rise in warm place until dough almost fills pans, about 30 minutes.
PREHEAT oven to 350° F.
BAKE for 25 to 30 minutes or until golden brown. Cool for 15 minutes in pans on wire racks. (if cooking ahead of time cook till a light brown, cool, refrigerate or freeze, then rewarm for 8 - 15 mins till golden brown. ) Don't frost till ready to serve :)
MELT remaining morsels in small, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 30 seconds; STIR. Morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted. Stir in powdered sugar and milk to make a stiff glaze. Drizzle over cinnamon rolls. (may need more or less milk to make glaze)
TIP: For whole-wheat cinnamon rolls, substitute whole-wheat dough for the white bread dough.
These have become a family must have,at our house, I make them several days ahead of time and freeze them, then early Christmas morn, I pull them out and let them thaw, right before Breakfast I pop them back into the oven to warm. Also I double the recipe without any trouble, and I add Lemon or Orange Zest and lots of nuts, I love pecans with these. Dried Apricots are really good too!!
Cranberry Kissed Cinnamon Rolls
Preparation - 50 min | Cooking - 25 min | Cooling Time - 15 min cooling | Yields - 12 servings
Ingredients:
2 1 lb. each) frozen white yeast bread dough, thawed, divided (or use your own bread recipe)
2 tablespoons butter, softened, divided
1/4 cup granulated sugar
1 1/4 tablespoons ground cinnamon
2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Premier White Morsels, divided
1 cup sweetened dried cranberries, coarsely chopped, divided ( I use Craisins)
1 cup powdered sugar, sifted
3 tablespoons milk
**Alternatives - Pecans, Walnuts,
Dried Apricots, Cherries, Apples,
Lemon or Orange Zest
Directions:
GREASE two 9-inch-round baking pans. (or use a rectangular cake pan)
ROLL 1 bread loaf into 16 x 10-inch rectangle on lightly floured surface.
SPREAD 1 tablespoon softened butter over dough. Combine sugar and cinnamon (& zest) in small bowl; sprinkle 2 tablespoons over dough leaving 1/4-inch border around sides. Sprinkle with 3/4 cup morsels and 1/2 cup cranberries, (1/2 c. nuts) firmly pressing morsels and cranberries (& nuts) into dough.
ROLL up dough tightly, starting at short end; seal edges with water. Cut into 6 slices; place cut side up in prepared baking pan. Repeat with remaining bread loaf, butter, sugar mixture, 3/4 cup morsels and cranberries; place in second prepared baking pan. Cover; let rise in warm place until dough almost fills pans, about 30 minutes.
PREHEAT oven to 350° F.
BAKE for 25 to 30 minutes or until golden brown. Cool for 15 minutes in pans on wire racks. (if cooking ahead of time cook till a light brown, cool, refrigerate or freeze, then rewarm for 8 - 15 mins till golden brown. ) Don't frost till ready to serve :)
MELT remaining morsels in small, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 30 seconds; STIR. Morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted. Stir in powdered sugar and milk to make a stiff glaze. Drizzle over cinnamon rolls. (may need more or less milk to make glaze)
TIP: For whole-wheat cinnamon rolls, substitute whole-wheat dough for the white bread dough.