Rise and shine to berry-kissed bliss Cranberry- Orange Sweet Rolls
Buttery pastry meets a tangy-sweet fruit filling in this prep-ahead easy breakfast treat that’s sure to dazzle ACTIVE TIME: 30 min. TOTAL TIME: 3 hrs. SERVES: 12
11⁄4 cups milk
2 tsp. active dry yeast
1⁄2 cup, plus 2 Tbs.
granulated sugar, divided 31⁄2 cups flour
6 Tbs. butter, melted
11⁄2 cups fresh or frozen
1 Tbs. cornstarch
1 orange, zested, juiced and divided 3⁄4 cup powdered sugar 2 Tbs. cranberry juice
1 In heatproof bowl, microwave milk 60 sec. Stir in yeast and 2 Tbs. granulated sugar. Cover; let sit 5 min. Using mixer fitted with dough hook or paddle attachment on medium speed, beat milk mixture, flour and butter until smooth. Cover; let rise 1 hr.
2 In saucepan over medium heat, simmer cranberries with remaining granulated sugar, cornstarch, 1⁄4 cup orange juice and 1⁄2 tsp. orange zest 20 min. Remove from heat; let cool.
3 On lightly floured work surface, roll out dough to 16" x 18" rectangle. Spread cranberry mixture over dough, leaving 1" border at the top. Starting from border, tightly roll toward you into a log. Cut into 12 equal pieces. Place in greased muffin well, gently pulling centers up to form peaks. Let rise on counter 1 hr. or in refrigerator overnight.
4 Heat oven to 350°F. Bake rolls 25 min. In bowl, whisk powdered sugar, cranberry juice and 1 Tbs. fresh orange juice. Drizzle over rolls.