Best 6 Cranberry White Chocolate Cinnamon Rolls Recipes

CRANBERRY-WHITE CHOCOLATE CINNAMON ROLLS

Steps:

• In a large bowl, dissolve yeast in warm water. Add the butter, sugar, salt and 4 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough., 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., Punch dough down. On a lightly floured surface, roll into a 24x12-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., Cut into 16 slices. Place cut side down in two greased 13x9-in. baking pans. Cover and let rise in a warm place until doubled, about 45 minutes., Bake at 350° for 30-35 minutes or until golden brown. Meanwhile, in a small bowl, combine the confectioners' sugar, vanilla and enough cream to achieve desired consistency; drizzle over warm rolls. Cool on wire racks.

CRANBERRY AND WHITE CHOCOLATE COOKIES

Steps:

• Heat oven to 350 degrees. In a mixing bowl, combine the flour, baking powder, salt and oats. In the bowl of an electric mixer, combine butter and sugars. Beat until smooth. Add egg and vanilla, and mix again.
• Add flour mixture and beat until well blended. Add cranberries, pecans and white chocolate chips, and mix gently until blended. Refrigerate bowl for 10 minutes.
• Line two baking sheets with a nonstick liner or parchment paper. Roll dough into balls (about 2 tablespoons per ball), and place them 1 1/2 inches apart on baking sheets. Press each ball gently with a fork to flatten it into a fat disk. Place sheets in oven on two racks. Bake just until cookies are pale gold, about 15 minutes; they will still be soft when hot. Cool cookies on sheet for 5 minutes, then cool on a wire rack.

WHITE CHOCOLATE AND CRANBERRY COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets.
• In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in the egg and brandy. Combine the flour and baking soda; stir into the sugar mixture. Mix in the white chocolate chips and cranberries. Drop by heaping spoonfuls onto prepared cookie sheets.
• Bake for 8 to 10 minutes in the preheated oven. For best results, take them out while they are still doughy. Allow cookies to cool for 1 minute on the cookie sheets before transferring to wire racks to cool completely.

CRANBERRY ORANGE ROLLS

Steps:

• Mix warm milk, sugar, and yeast together in a small bowl until dissolved. Set aside and allow yeast to proof until foamy.
• Whisk eggs and cooled melted butter together in a bowl and set aside.
• Whisk 2 cups all-purpose flour, whole wheat flour, sugar, and salt together in a large bowl. Pour yeast mixture into flour mixture and stir gently to combine. Mix in egg mixture and continue to stir until a sticky dough forms.
• Turn out onto a lightly floured surface and knead in remaining 1/2 cup all-purpose flour a little at a time until dough is no longer sticky. Continue kneading until dough is smooth and elastic, 8 to 10 minutes, using additional flour if necessary. Place dough into a greased bowl and turn to coat. Cover and place in a warm, draft-free area. Allow dough to rise until doubled in size, 1 to 2 hours.
• Meanwhile, combine cranberries, brown sugar, orange juice, orange zest, cornstarch, vanilla extract, cinnamon, cloves, nutmeg, and salt in a saucepan. Cook over medium heat, stirring constantly, until mixture begins to bubble and thicken slightly, about 5 minutes. Remove from heat and allow filling to cool to room temperature.
• Line a 9x13-inch baking pan and a 6-inch cake pan with parchment paper and lightly grease both pans.
• Turn risen dough out onto a lightly floured surface. Roll out into a rectangle approximately 21x14 inches. Place cranberry filling on the dough leaving a 1/2-inch border on all sides. Roll dough up starting at a long side. Pinch ends to seal dough and lay seam-side down on a cutting board. Use a very sharp or serrated knife to cut into 15 rolls, each about 1 1/4-inch thick. Place rolls cut-side up in the prepared pans, 12 in the baking pan and 3 in the cake pan.
• Loosely cover pans and allow rolls to rise until doubled in size, 30 to 45 minutes.
• Preheat the oven to 350 degrees F (175 degrees C).
• Bake in the preheated oven until buns are golden brown on top, 22 to 27 minutes. Allow to cool in the pans for several minutes before transferring to a serving plate.
• Whisk confectioners' sugar, heavy cream, vanilla extract, and salt together in a bowl until smooth. Add more cream to thin or more sugar to thicken, if needed. Pour glaze over slightly warm rolls before serving.

CRANBERRY WHITE CHOCOLATE CINNAMON ROLLS

Steps:

• In a large bowl, dissolve yeast in warm water. Add the butter, sugar, salt and 4 C of the flour. Beat until smooth. Stir in enough of the remaining flour to form a soft dough. Turn onto a floured surface and knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to coat the top. Cover and refrigerate overnight or for 12 hours. Punch dough down. On a lightly floured surface, roll into a 24-ish inch X 12-ish inch rectangle. For the filling, combine the butter, brown sugar and cinnamon. Spread over the dough to within 1/2 inch of the edges. Sprinkle with chips, cranberries and pecans. Roll up jelly-roll style, starting with the long side. Pinch seam to seal. Cut into 16 slices. Place cut side down into two greased 13x9 inch pans. Cover and let rise in a warm place until doubled in size. I used the proof setting in my oven for this. It is slightly warmer than room temperature. This should take about 45 minutes. Bake at 350 degrees for 30-35 minutes or until golden brown. Combine glaze ingredients, drizzle over warm rolls. Cool on wire racks.

CRANBERRY-WHITE CHOCOLATE CINNAMON ROLLS

Steps:

• In a large bowl, dissolve yeast in warm water. Add butter, sugar, salt and 4 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough., 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., Punch dough down. On a lightly floured surface, roll into a 24x12-in. rectangle. For filling, combine 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., Cut into 16 slices. Place cut side down in two greased 13x9-in. baking pans. Cover and let rise in a warm place until doubled, about 45 minutes., Preheat oven to 350°. Bake until golden brown, 30-35 minutes. Meanwhile, in a small bowl, combine confectioners' sugar, vanilla and enough cream to achieve desired consistency; drizzle over warm rolls. Cool on wire racks.