Cranberry Cinnamon Rolls
No offense to regular cinnamon rolls, but these cranberry ones are a freakin' masterpiece!!! So good you'll want to eat one for breakfast, lunch AND dinner.
- ⅓ c. plus ½ c. whole milk
- 3 tbsp. packed dark brown sugar, divided
- 2¼ tsp. (1/4 oz.) active dry yeast
- ¼ c. (30 g.) plus 3 c. (360 g.) bread flour
- 2 large eggs, room temperature
- 6 tbsp. unsalted butter, melted, slightly cooled
- 2 tsp. finely grated orange zest
- 1 tsp. kosher salt
- 1 tsp. pure vanilla extract
- Cooking spray
- 2 c. frozen or fresh cranberries (8 oz.)
- ¼ c. fresh orange juice
- ¼ c. plus 5 tbsp. packed dark brown sugar
- 6 tbsp. unsalted butter, softened
- 1½ tsp. ground cinnamon
- 1 tsp. ground cardamom
- Bread flour, for surface
- ½ c. heavy cream
- 1 large egg, beaten to blend
- 2 c. (230 g.) confectioners’ sugar
- ¼ c. heavy cream
- 2 tsp. finely grated orange zest
- 2 tbsp. fresh orange juice
- ½ tsp. pure vanilla extract
- ¼ tsp. kosher salt
- In a small heatproof bowl, combine ⅓ cup milk and 1 tablespoon brown sugar. Microwave until an instant-read thermometer registers 110°, about 15 seconds. Stir to dissolve sugar. Sprinkle with yeast. Gently stir and let rest until foamy, 5 to 10 minutes.
- In another small heatproof bowl, whisk ¼ cup flour and remaining ½ cup milk until smooth. Microwave in 15-second increments, whisking between each, until smooth and the texture of pudding, about 1 minute total.
- In the large bowl of a stand mixer fitted with the dough hook, combine yeast mixture and flour mixture. Add eggs, butter, orange zest, salt, vanilla, and remaining 3 cups flour and 2 tablespoons brown sugar. Beat on medium-low speed, scraping down sides of bowl, until dough starts to pull away from sides of bowl and is slightly sticky to the touch, 10 to 12 minutes.
- Spray a large bowl with cooking spray and place dough in bowl. Cover with plastic wrap and let rise in a warm place until dough is doubled in size, about 1 hour.
- In a small saucepan over medium heat, cook cranberries, orange juice, and ¼ cup brown sugar, stirring occasionally, until cranberries have burst and mixture becomes jammy and thick, about 15 minutes. Let cool.
- In a small bowl, stir butter, cinnamon, cardamom, and remaining 5 tablespoons brown sugar until smooth.
- Remove plastic wrap from dough and gently punch down dough. Place a long piece of parchment (at least 20") on a work surface and lightly dust parchment with flour. Turn dough out onto parchment. Using a floured rolling pin, gently roll dough to an 18"x10" rectangle. Using a rubber spatula, spread brown sugar butter over dough. Spread cranberry sauce over brown sugar butter. Using parchment, slide dough onto a large sheet tray and refrigerate until cold, about 15 minutes.
- With the long side of dough parallel to the countertop, tightly roll dough away from you, creating a spiral, ending seam side down. Using a serrated knife, cut dough into 12 (1½") sections.
- Arrange dough cut side up in a 12" cast-iron skillet. Cover skillet with plastic wrap and place in a warm area to rise until almost doubled in size, about 1 hour.
- Preheat oven to 350°. Remove plastic wrap from skillet. Add a splash of water to beaten egg and whisk to combine. Pour cream over risen dough and brush with egg wash.
- Bake rolls until tops are golden brown and cream is absorbed, 28 to 32 minutes. Let cool 10 minutes.
- In a medium bowl, whisk confectioners’ sugar, cream, orange zest, orange juice, vanilla, and salt until combined and smooth. Add additional confectioners' sugar 1 tablespoon at a time if you desire a thicker consistency.
- Top rolls with glaze.
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