Cranberry-Orange Cinnamon Rolls

INGREDIENTS

For the dough: 2 cups milk 1/2 cup unsalted butter 1/2 cup sugar 51/2 cups all-purpose flour 2¼ teaspoons dry active yeast

1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 tablespoon salt For the filling: 1 cup cranberries, roughly chopped 1 cup brown sugar ¼ cup unsalted butter, melted Zest of 1 orange 2 tablespoons ground cinnamon For the icing: 1 cup powdered sugar 2 to 3 tablespoons freshly squeezed orange juice Instructions To make the dough, combine the milk, butter and sugar in a medium saucepan and set over medium heat. Stir occasionally. When the mixture begins to steam and bubbles appear around the edges (do not boil), remove from heat and allow to cool slightly. Sprinkle the yeast over the cooled mixture and let sit for 5 minutes. In a large bowl, combine 5 cups of the flour with the milk and yeast mixture and stir until the dough comes together. Cover; let rise for 1 hour. Punch down the dough and add remaining 1/2 cup flour, baking soda, baking powder and salt. Stir adding an additional 1/2 cup of flour if needed to work the dough into a ball. Knead a few times on a lightly floured surface until dough is smooth. Roll the dough into a large rectangle — 25 inches by 12 inches. Brush with the melted butter and sprinkle with chopped cranberries, brown sugar, orange zest and cinnamon. Starting on the long side of the dough rectangle, gently roll the dough toward you, being sure to keep the dough tight. Pinch the edges together with the roll. Use a sharp knife to cut the dough into 11/2-inch sectioned

rolls. Place the rolls in a greased 9-by-13-inch baking dish. Let rise for an additional 30 minutes. Meanwhile preheat oven to 375 degrees. Bake the rolls for 15 to 20 minutes, until the rolls are lightly brown. To make the icing, combine the powdered sugar and orange juice and stir until smooth. Pour over the cinnamon roll and serve immediately.