CRANBERRY SWEET ROLLS
Christmas morning will be sweeter than ever when you serve these festive rolls topped with a rich and creamy frosting. They rise nice and high and hold their shape. Plus, the tart cranberry filling is a nice change of pace from cinnamon rolls.-Mrs. Otto (Germaine) Stank, Pound, Wisconsin
Provided by Taste of Home
Time 1h20m
Yield 15 servings.
Number Of Ingredients 20
Steps:
- In a large saucepan, bring 3/4 cup sugar and water to a boil. Add cranberries; return to a boil. Cook, uncovered, until cranberries begin to pop, about 6 minutes. Reduce heat; simmer 15 minutes longer or until thickened, stirring occasionally. Stir in orange zest; cover and chill. , In a large bowl, dissolve yeast in warm water. Add the next six ingredients, the remaining sugar and 3 cups flour; beat until smooth. Add enough remaining flour to form a soft dough. Turn the dough onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl; turn once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Roll into a 15x10-in. rectangle; brush with butter. Spread cranberry filling over dough to within 1 in. of edges. Roll up, jelly roll style, starting at a long side. , Cut into 15 slices; place, cut side down, in a greased 13x9-in. baking pan. Cover and let rise until doubled, about 30 minutes. , Bake at 375° for 25-30 minutes or until golden brown. Cool in pan 5 minutes; remove to a wire rack to cool. , In a small bowl, beat cream cheese frosting ingredients until smooth; spread the frosting over the warm rolls.
Nutrition Facts : Calories 356 calories, Fat 12g fat (7g saturated fat), Cholesterol 60mg cholesterol, Sodium 281mg sodium, Carbohydrate 56g carbohydrate (26g sugars, Fiber 2g fiber), Protein 6g protein.
CHRISTMAS CRANBERRIES
Bourbon adds bite to this holiday standby, packed in a small heavy-duty glass storage container with a tight-fitting lid. Wrap in a vintage tea towel or cloth napkin, cinch with ribbon and adorn with small ornaments. -Becky Jo Smith, Kettle Falls, Washington
Provided by Taste of Home
Time 50m
Yield 4 half-pints.
Number Of Ingredients 6
Steps:
- In a large saucepan, combine cranberries, sugar, orange juice and bourbon. Bring to a boil. Reduce heat; simmer, uncovered, until berries pop and mixture has thickened, 18-22 minutes., Remove from heat. Stir in vanilla and orange zest. Ladle hot mixture into 4 hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 15 minutes. Remove jars and cool.
Nutrition Facts : Calories 54 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 13g carbohydrate (11g sugars, Fiber 1g fiber), Protein 0 protein.
CRANBERRY ORANGE ROLLS
A different take on sticky cinnamon rolls! I like to frost these cranberry buns with a simple vanilla glaze, but feel free to use any kind of icing you like!
Provided by Kim
Categories Bread Yeast Bread Recipes
Time 2h45m
Yield 15
Number Of Ingredients 23
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.
Nutrition Facts : Calories 298.3 calories, Carbohydrate 55.1 g, Cholesterol 41 mg, Fat 6.7 g, Fiber 3.1 g, Protein 5.7 g, SaturatedFat 3.8 g, Sodium 226.9 mg, Sugar 27.8 g
CRANBERRY CINNAMON CHRISTMAS TREE ROLLS
These festive rolls are sure to spark lively conversations at your holiday brunch. Colorful cranberries make an appetizing addition to ordinary cinnamon rolls.
Provided by Taste of Home
Time 1h25m
Yield 2 trees (16 rolls each).
Number Of Ingredients 21
Steps:
- In a large bowl, combine 1-1/2 cups flour, sugar, yeast and salt. In a small saucepan, heat the sour cream, water and butter to 120°-130°; add to dry ingredients. Beat on medium speed for 2 minutes. Add eggs and 1/2 cup flour; beat 2 minutes longer. 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 top. Cover and let rise in a warm place until doubled, about, about 1-1/2 hours. , Meanwhile, in a large saucepan, bring cranberries and water to a boil. Cover and boil gently for 5 minutes. Stir in 1/2 cup brown sugar. Reduce heat; simmer, uncovered, for 5 minutes or until thickened, stirring occasionally. Cool. Combine the pecans, softened butter, cinnamon and remaining brown sugar; set aside. , Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each into a 14x12-in. rectangle. Brush each with 1 tablespoon melted butter. Spread half of the pecan mixture. Roll up, jelly-roll style, starting with a long side; pinch seam to seal. Brush with remaining melted butter. , To form a tree from each log, cut a 2-in. piece from one end for a tree trunk; set aside. Then cut each log into 15 slices. Cover two baking sheets with foil and grease well. Center one slice near the top of each prepared baking sheet. , Arrange slice with sides touching in four more rows, adding one slice for each row, forming a tree. Center the reserved slice lengthwise below the tree for trunk. Cover and let rise until doubled, about 45 minutes. , Bake at 350° for 25-30 minutes or until golden brown. , In a saucepan, heat corn syrup over low heat. Transfer foil with trees onto wire racks; brush with corn syrup. Cool for 20 minutes. , In a small bowl, combine the confectioners' sugar and milk. Fill a small pastry or plastic bag; cut a small hole in corner of bag. Pipe on trees for garlands. Garnish with cranberries and candied cherries.
Nutrition Facts : Calories 201 calories, Fat 9g fat (4g saturated fat), Cholesterol 29mg cholesterol, Sodium 136mg sodium, Carbohydrate 29g carbohydrate (17g sugars, Fiber 1g fiber), Protein 3g protein.
CHESTNUT & CRANBERRY ROLL
Forget fiddly stuffing balls, this clever roll tastes delicious, plus its practical shape makes it ultra-simple to slice
Provided by Jane Hornby
Categories Dinner
Time 1h30m
Yield Makes 2 rolls, each cuts into 8 slices
Number Of Ingredients 13
Steps:
- Heat the oil in a large frying pan, then gently fry the onion for 5 mins until softened. Finely chop the apples either by hand or in a food processor.
- Squeeze the sausagemeat from the sausages into a large bowl, then add all the other ingredients, except the cranberries and streaky bacon. Season generously, then get your hands in and mix well. Weigh out 450g of the stuffing and mix a handful of the cranberries into it. Use to stuff the neck of the turkey (see 'Goes well with').
- To assemble, butter and season a large sheet of foil. Stretch out the bacon rashers slightly with the back of a kitchen knife, then overlap 12 rashers on the foil. Spoon half of the stuffing mix evenly over the bacon, leaving a border of about 3cm. Scatter with half the cranberries, then pat them in. Tuck the long edges of the bacon over the stuffing; then, using the foil to help, roll the stuffing up into a log shape. Repeat to make a second roll.
- Heat oven to 190C/fan 170C/gas 5. Put the foil-wrapped rolls onto a roasting tin and roast for 45 mins. Unwrap, draining off any juice, then finish roasting for 15 mins until the bacon is crisp.
Nutrition Facts : Calories 291 calories, Fat 18 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 5 grams sugar, Fiber 2 grams fiber, Protein 14 grams protein, Sodium 1.69 milligram of sodium
CRANBERRY CAKE ROLL
This low-fat angel food cake roll is a guilt-free indulgence, which is much-appreciated during the Christmas season. -Paige Kowolewski, Topton, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 12 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 350°. Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Meanwhile, line a greased 15x10x1-in. baking pan with waxed paper; grease the paper and set aside., Add vanilla, cream of tartar and salt to egg whites; beat on medium speed until soft peaks form. Gradually beat in sugar, 2 tablespoons at a time, on high until stiff glossy peaks form and sugar is dissolved. Fold in flour, about 1/4 cup at a time., Carefully spread into prepared pan. Bake until cake springs back when lightly touched, 15-20 minutes. Cool for 5 minutes. Turn cake onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack. , For filling, in a large saucepan, combine the cranberries, sugar and 4 Tbsp. water. Bring to a boil. Reduce heat; simmer, uncovered, for 5-6 minutes or until berries pop. Mash berries; strain, reserving juice and discarding pulp. Return juice to the pan and if desired, add chopped candied orange peel, orange liqueur and orange zest. Combine cornstarch and remaining water until smooth; gradually add to cranberry juice mixture. Bring to a boil; cook and stir until thickened, about 2 minutes. Chill., Unroll cake and spread filling to within 1/2 in. of edges. Roll up again. Cover and refrigerate for 1 hour before serving. If desired, top with additional confectioners' sugar, candied orange peel and sugared cranberries. Refrigerate leftovers.
Nutrition Facts : Calories 196 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 91mg sodium, Carbohydrate 46g carbohydrate (36g sugars, Fiber 1g fiber), Protein 3g protein.
CRANBERRY PARKER HOUSE ROLLS
Here's a delightful, tangy twist on the fluffy breadbasket staple; cranberry butter is brushed between two layers of dough then baked until golden. They're fun, they're unexpected, they're delicious. (Bonus: they can be made ahead and frozen up to two weeks before.)
Provided by Melissa Clark
Categories breads, side dish
Time 1h
Yield 24 rolls
Number Of Ingredients 11
Steps:
- Use an electric mixer, fitted with dough hook if possible, or a paddle. In mixer's bowl, combine yeast with 1/4 cup tepid water and a pinch of sugar. Stir until yeast dissolves; let stand until mixture gets foamy, about 10 minutes.
- Add milk, eggs and remaining 3 tablespoons sugar. Mix on a low speed until mixture is combined.
- Add flour 1/2 cup at a time, mixing for several seconds after each addition. Sprinkle in the salt and mix until dough comes together in a ball, 3 to 5 minutes. With mixer running at a medium speed, add cubes of butter one at a time. Mix until butter is completely incorporated, and dough is glossy and comes away from sides of bowl, about 5 minutes.
- Spray a bowl with nonstick cooking spray. Form dough into a loose ball and place it in bowl. Lightly spray plastic wrap and cover dough loosely with it. Allow dough to rest at room temperature for 2 1/2 hours, or until it has doubled in size.
- While dough is rising, make cranberry butter. Place cranberries in a medium saucepan over a low heat. Add 1/2 cup water and sprinkle in the sugar. Simmer, stirring occasionally, for 30 minutes or until berries are mushy and water evaporates. Transfer to a bowl to cool.
- Place softened butter in bowl of an electric mixer and beat on a low speed with paddle attachment. Add cranberries and beat until well combined. Keep butter covered with plastic wrap at room temperature until ready to use.
- Lightly spray 2 (12-cup) muffin tins with nonstick cooking spray. When dough has doubled in size, turn it out onto a lightly floured surface and divide into 8 equal pieces. Roll each eighth into a 6-inch-long cylinder. Set one aside and cover remaining 7 cylinders with plastic wrap to prevent drying while you work.
- Cut first cylinder into 6 equal round pieces about 1 inch thick. Roll each piece of dough into a ball and flatten with your hands into a 2 1/2-inch round. Spread a generous amount of cranberry butter (about 2 teaspoons) on the face of each round and place each in a muffin cup, butter side up. Repeat this process with second cylinder of dough, this time placing the rounds butter side down on top of rounds in tin. Using your thumb, gently press center of each roll, making an indentation in middle. Place a dot of cranberry butter in each indentation. Repeat with remaining dough. Loosely cover muffin tins with plastic wrap.
- Allow rolls to rise until tops are puffed up to edge of muffin tin, about 30 minutes. Meanwhile, preheat oven to 350 degrees. Uncover and bake rolls until golden brown, about 22 to 28 minutes, or until golden brown on top. Turn rolls out of muffin tins. Serve warm with additional cranberry butter on the side.
Nutrition Facts : @context http, Calories 335, UnsaturatedFat 7 grams, Carbohydrate 33 grams, Fat 21 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 13 grams, Sodium 220 milligrams, Sugar 11 grams, TransFat 1 gram
More about "christmas cranberry rolls recipes"
EASY CRANBERRY YEAST ROLLS - MOM ON TIMEOUT
From momontimeout.com
5/5 (3)Total Time 1 hr 5 minsCategory BreadCalories 141 per serving
- Combine half-and-half, sugar, salt and 4 tablespoons of butter in a small sauce pan. Heat over low heat, stirring occasionally, until butter has melted and the contents reach a temperature of 125F.
BEST CRANBERRY CINNAMON ROLLS RECIPE - DELISH
From delish.com
Total Time 3 hrs 30 mins
THE 1-INGREDIENT UPGRADE FOR THE BEST CRANBERRY SAUCE EVER
From simplyrecipes.com
MAMA KELCE’S RECIPE FOR DINNER ROLLS IS ALL WE NEED FOR ... - MSN
From msn.com
18 RECIPES FOR CRANBERRY LOVERS ONLY - SIMPLY RECIPES
From simplyrecipes.com
BEST CHRISTMAS CRANBERRY CAKE RECIPE - THE PIONEER WOMAN
From thepioneerwoman.com
CRANBERRY CHRISTMAS CAKE - BAREFEET IN THE KITCHEN
From barefeetinthekitchen.com
CRANBERRY CINNAMON ROLLS - TASTE AND TELL
From tasteandtellblog.com
CRANBERRY SWEET ROLLS - INSPIRED BY CHARM
From inspiredbycharm.com
CRANBERRY CINNAMON ROLLS - DELICIOUSLY SEASONED
From deliciouslyseasoned.com
EXTRA FLUFFY CRANBERRY CINNAMON ROLLS RECIPE - TASTING TABLE
From tastingtable.com
BEST CRANBERRY-GLAZED TURKEY MEATBALLS RECIPE - DELISH
From delish.com
CRANBERRY PUFF PASTRY ROLLS - SEW WHITE
From sewwhite.com
EASY CRANBERRY STUFFED CRESCENT ROLLS - GROWING UP …
From growingupgabel.com
EASY PARKER HOUSE ROLLS RECIPE - NYT COOKING
From cooking.nytimes.com
TURKEY CRANBERRY SLIDERS - THE RECIPE CRITIC
From therecipecritic.com
CRANBERRY CINNAMON ROLLS - PEANUT BLOSSOM
From peanutblossom.com
CHRISTMAS SAUSAGE ROLLS WITH CRANBERRY & CHESTNUT
From feastgloriousfeast.com
CRANBERRY SWEET BREAD ROLLS WITH ORANGE ICING - THE …
From thenoshery.com
CHRISTMAS BRUNCH RECIPES TO MAKE AHEAD - MSN
From msn.com
72 EASY CHRISTMAS APPETIZERS RECIPES - BEST HOLIDAY APPETIZER IDEAS
From delish.com
BEJEWELED CRANBERRY-ORANGE ROLLS RECIPE - PILLSBURY.COM
From pillsbury.com
32 SHOW-STOPPING CHRISTMAS DINNER IDEAS FROM APPETIZERS TO
From msn.com
EASY BANANA BREAD CINNAMON ROLLS RECIPE - DELISH
From delish.com
CHRISTMAS CRANBERRY ORANGE GLAZED CINNAMON ROLLS
From thestatenislandfamily.com
EXETER CHRISTMAS MARKET 2023: OPENING DATES, TIMES, BAR AND FULL …
From devonlive.com
CRANBERRY WHITE CHOCOLATE CINNAMON ROLLS RECIPE - DINNER, THEN …
From dinnerthendessert.com
You'll also love