 |  |  |
 |  pulse cranberries & orange |  knead dough |  let rise |  punch down |
 make filling |  spread filling |  roll up |  put in pan to rise |  after rise & ready to bake |
These homemade sweet rolls are perfect for Fall and the Holidays, especially if you have overnight guests. The dough hook on your electric mixer does the kneading, although there are 3 rise times, so it does take some time to make them. There's lots of fresh cranberry orange filling, and a simple vanilla icing on top. ** You can make these with sugar or Splenda **
CRANBERRY ORANGE SWEET ROLLS
1 package yeast……………………………...1/4 cup sugar or regular Splenda (not baking blend)
(NOTE: If you want sugar-free sweet rolls, but can still tolerate a little sugar, I highly recommend that you use real sugar for the dough since the yeast will react much better with real sugar than with Splenda ~ or at least use half real sugar and half Splenda)
2/3 cup milk (any type ~ I like unsweetened vanilla almond or cashew milk)
4 TB melted butter……………………...….1 egg
2-1/4 to 2-1/2 cups flour…………...……1 teaspoon salt
Filling
1 bag fresh cranberries
3/4 cup water………………………………..3/4 cup sugar or regular Splenda
1 small orange, mandarin or tangerine (Cuties or Halos are perfect)
Icing
1 cup powdered sugar (or 3/4 cup Splenda sifted w/1/4 cup cornstarch)
1/2 tsp. vanilla
up to 1 TB milk or flavored liquid coffee creamer
***
Put the yeast, sugar and milk in your electric mixer bowl and let it sit a few minutes. Lightly whisk the egg & butter and add to the milk mixture. Then add the flour and salt, and gently mix until it comes together. Change to the dough hook and mix for about 5 minutes until the dough becomes smooth and satiny looking.
Take the dough out and put it into a greased bowl (I spray mine with buttery non-stick spray), turning the dough over a few times so that it’s greased on all sides. Cover and let dough rise until doubled. Punch it down and let it raise a second time (about 30 minutes). (I put mine on top of the dishwasher or clothes dryer, while it’s running.)
Meanwhile, make the filling: chop the cranberries in a food processor & put into a heavy saucepan. ** Cut the orange into quarters & chop in a food processor (with the peel). Add to the saucepan, with the sugar and water. Bring to a boil and let simmer for about 20 minutes or until the liquid is reduced and mixture is thickened. Cool.
Roll out the dough on a floured surface into a 12x16” rectangle. Spread the cooled cranberries evenly over the dough. Roll the dough up into a cylinder (the width ~ so the cylinder is 12” long).
Spray a 10” round or square pan with non-stick spray. Cut the dough into 9 rolls and put in the pan. Cover and let rise until doubled. (I put the pan next to the oven while I pre-heat.) Bake at 350 for 15-20 minutes until golden brown. Brush the warm rolls with ICING and let them cool about 10 minutes in pan before taking out. ** Makes 9 big rolls **
ICING: Put the powdered sugar & vanilla into a bowl ~ whisk the liquid into the bowl (1 tsp. at a time), until you have a nice smooth, thick consistency.
CRANBERRY ORANGE SWEET ROLLS
1 package yeast……………………………...1/4 cup sugar or regular Splenda (not baking blend)
(NOTE: If you want sugar-free sweet rolls, but can still tolerate a little sugar, I highly recommend that you use real sugar for the dough since the yeast will react much better with real sugar than with Splenda ~ or at least use half real sugar and half Splenda)
2/3 cup milk (any type ~ I like unsweetened vanilla almond or cashew milk)
4 TB melted butter……………………...….1 egg
2-1/4 to 2-1/2 cups flour…………...……1 teaspoon salt
Filling
1 bag fresh cranberries
3/4 cup water………………………………..3/4 cup sugar or regular Splenda
1 small orange, mandarin or tangerine (Cuties or Halos are perfect)
Icing
1 cup powdered sugar (or 3/4 cup Splenda sifted w/1/4 cup cornstarch)
1/2 tsp. vanilla
up to 1 TB milk or flavored liquid coffee creamer
***
Put the yeast, sugar and milk in your electric mixer bowl and let it sit a few minutes. Lightly whisk the egg & butter and add to the milk mixture. Then add the flour and salt, and gently mix until it comes together. Change to the dough hook and mix for about 5 minutes until the dough becomes smooth and satiny looking.
Take the dough out and put it into a greased bowl (I spray mine with buttery non-stick spray), turning the dough over a few times so that it’s greased on all sides. Cover and let dough rise until doubled. Punch it down and let it raise a second time (about 30 minutes). (I put mine on top of the dishwasher or clothes dryer, while it’s running.)
Meanwhile, make the filling: chop the cranberries in a food processor & put into a heavy saucepan. ** Cut the orange into quarters & chop in a food processor (with the peel). Add to the saucepan, with the sugar and water. Bring to a boil and let simmer for about 20 minutes or until the liquid is reduced and mixture is thickened. Cool.
Roll out the dough on a floured surface into a 12x16” rectangle. Spread the cooled cranberries evenly over the dough. Roll the dough up into a cylinder (the width ~ so the cylinder is 12” long).
Spray a 10” round or square pan with non-stick spray. Cut the dough into 9 rolls and put in the pan. Cover and let rise until doubled. (I put the pan next to the oven while I pre-heat.) Bake at 350 for 15-20 minutes until golden brown. Brush the warm rolls with ICING and let them cool about 10 minutes in pan before taking out. ** Makes 9 big rolls **
ICING: Put the powdered sugar & vanilla into a bowl ~ whisk the liquid into the bowl (1 tsp. at a time), until you have a nice smooth, thick consistency.
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