Get ready for Christmas morning with these scrumptious Cranberry Sweet Rolls. These festive rolls start with sweet yeast dough that is lightly spiced with cinnamon and nutmeg, filled with a sweet-tart cranberry and orange filling, and then covered with a yummy orange cream cheese icing.

Ingredients:

Cranberry Filling:

¾ cup granulated sugar

½ cup water

2 cups fresh or frozen cranberries

2 teaspoons grated orange zest

Dough:

½ cup warm water (110 to 115 degrees)

½ cup warm milk (110 to 115 degrees)

2 packages active dry yeast

½ cup granulated sugar

2 large eggs, lightly beaten

½ cup, plus 3 tablespoons unsalted butter, softened, divided

1 teaspoon salt

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

4½ to 5 cups all-purpose flour

Orange Cream Cheese Icing:

2 cups confectioner’s (powdered) sugar

¼ cup unsalted butter, room temperature

¼ cup cream cheese, room temperature

1 teaspoon pure vanilla extract

1 tablespoon grated orange zest

2 to 4 tablespoons milk

Tip: Use a citrus zester for fresh zest. Use standard measuring cups and spoons or scales for accurate measuring.

Directions:

Cranberry Filling

1. In a small saucepan over medium heat, combine sugar and water; bring to a boil. Add cranberries and return to a boil. Reduce heat and simmer gently, uncovered, for 20 minutes, stirring occasionally with a rubber spatula or wooden spoon. Remove from heat. Stir in orange zest. Let cool to room temperature. Set aside.
   
   Dough:
2. In a large mixing bowl, combine warm water, warm milk and yeast; stir and let sit until yeast is dissolved, about 10 minutes. Add sugar, eggs, ½ cup butter, salt, cinnamon, and nutmeg; beat until mixture is smooth. Add 3 cups flour; stir until well mixed. Stir in enough remaining flour to form a soft dough.
   
   
3. Turn dough onto a lightly floured pastry mat or pastry board; knead dough until smooth and elastic, 6 to 8 minutes, adding additional flour 1 tablespoon at a time if dough is too sticky.
   
   
4. Place dough in a well greased bowl; turn dough over once to grease the top. Cover bowl with a small kitchen towel and let dough rise is a warm place until doubled in size, 1 to 2 hours.
   
   
5. Prepare one 13x9x2 inch oblong pan; lightly grease the pan with shortening.
   
   
6. Punch dough down then turn onto a lightly floured pastry mat or pastry board; knead dough briefly, 4 to 5 times. Roll the dough into a 22½ inch by10 inch rectangle.
   
   Cranberry Filling:
7. Spread 3 tablespoons of softened butter over the top of the dough. Spread the cranberry filling evenly over the top to within 1 inch of the edges. Roll-up dough jelly-roll style, starting with a long side; pinch the seams together to seal. Slice dough into 15 1½ inch pieces, and place about ½ inch apart in the baking pan.
   
   
8. Cover and let rolls rise is a warm place until doubled in size, 1 to 2 hours.
   
   
9. Preheat oven to 375 degrees F.
   
   Bake:
10. Bake rolls 25 to 30 minutes, or until golden brown. Remove rolls from oven. Place pan on a wire cooling rack to cool.
    
    Orange Cream Cheese Icing:
11. In a small bowl, combine confectioner’s sugar, butter, cream cheese, vanilla, orange zest, and enough milk to make a good spreading consistency. Spread icing onto still warm rolls. Serve Warm. Refrigerate leftovers.
    
    Makes 15 rolls
    
    TheBakingPan.com
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