Cranberry Orange Cinnamon rolls


1/3 cup sugar, granulated

1/2 Tablespoon orange zest

1/2 cup warm water

2 pkg. yeast, active dry

1 tsp. salt

1 cup milk

6 Tablespoons butter, unsalted

4 1/2 cup flour, all-purpose

1 egg, large, beaten


3 Tablespoons butter, unsalted, softened

1/3 cup brown sugar, packed

1 teaspoon cinnamon, ground

1 cup dried cranberries

Orange White Chocolate Glaze:

8 ounces white chocolate

4 ounces heavy whipping cream

1/2-1 teaspoon orange zest, to taste


1.Preheat oven or smoker to 350 degrees.

2.Combine granulated sugar and orange zest in a mixing bowl. Dissolve yeast in warm water in small dish or container.

3.Heat milk and butter in a pan until lukewarm, around 120-125 degrees. (Can also be heated in microwave in microwave dish.) Transfer to mixing bowl.

4.Add yeast and 3-4 cups flour. Add remaining flour as needed until dough pulls itself away from sides of bowl. Mix with kneading (dough) hook for 5-8 minutes. (Or by hand for 10 minutes.)

5.Cover dough with plastic wrap, then set in warm place for 10-15 minutes.

6.Prepare the filling by combining brown sugar and cinnamon in a small bowl. Stir together until well combined. Set aside.

7.Turn dough onto a surface lightly dusted with flour, then roll out into a 1/2-inch thick rectangle, about 10 inches wide by 15 inches long.

8.Prepare into rolls by spreading softened butter over the dough, stopping at least 1/2 inch from the edges on the long sides. Sprinkle with the cinnamon sugar mixture, then top evenly with the dried cranberries. Beginning at the long end of the rectangle, roll up tightly. Pinch seams to seal, then cut with a serrated knife or dental floss into 12 equal pieces

9.Place in a greased 9×13-inch pan or decorative baking dish.

10.Let rise 60 minutes or until doubled in volume, then bake at 350 degrees on the center rack of your oven or smoker for 20-25 minutes or until golden brown.

11.Remove from oven and pour glaze over the top of the baked cinnamon rolls.

Orange White Chocolate Glaze: 

1.Chop chocolate into pea sized pieces and place them into a glass or metal bowl. Set aside.

2.In a heavy sauce pot over medium-high heat bring the heavy cream to a boil. Be careful not to allow the heavy cream to boil over.

3.Pour the hot cream over the chocolate and let rest for a few moments to allow the cream to begin melting the chocolate. Using a whisk or spatula, slowly stir the mixture until completely blended. Stir in the orange zest to combine.

Note:  Good quality white chocolate chips may be used in place of chopped chocolate.

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