It is hard to beat the aroma of cinnamon rolls baking in the oven. These delicious rolls are made with dried cranberries and a hint of orange.
Course
Breakfast, Brunch
Cuisine
American
Prep Time2hours20minutes
Cook Time30minutes
Total Time2hours50minutes
Servings12
Ingredients
Dough
1packet yeast
1/2cupwarm water
1/4cupsugar
1/2cupscalded milk
1/3cupbutter or shortening
1teaspoonsalt
1egg
3 1/2 - 4cupsflour
Filling
1/2cupmelted butterplus more for the pan
3/4cupsugar
2Tablespoonsground cinnamon
3/4cupcraisins or raisins
¼cupwalnuts or pecans(optional)
1teaspoonorange zest
Glaze
4Tablespoonsbuttermelted
2cupspowdered sugar
1teaspoonvanilla
3-6Tablespoonsorange juice or water room temp
½teaspoonorange zest
Method
Dough
In a small bowl, dissolve yeast in warm water and set aside.
In a large bowl mix scalded milk, sugar, melted butter, salt and eggs.
Add two cups of flour and mix until smooth.
Add yeast mixture.
Mix in remaining flour until dough is easy to handle.
Knead dough on lightly floured surface for 5-10 minutes.
Place in well-greased bowl and cover with plastic wrap.
Let rise until doubled, usually 1 – 1 1/2 hours.
When doubled, punch down dough.
Roll out on flour surface into a 15×9 inch rectangle.
Filling
Spread melted butter all over dough except for one inch down the long edge.
Mix sugar and cinnamon and spread evenly over buttered area.
Spread the dried fruit and nuts evenly over sugar and cinnamon.
Beginning at 15 inch side roll up dough and pinch edge together to seal. Cut into 12-15 slices.
Coat bottom of baking pan with butter and sprinkle with sugar. Place cinnamon roll slices close together in the pan and let rise until dough is doubled, about 45 minutes.
Bake
Position rack in the center of the oven and heat to 350 degrees. Bake 25-30 minutes or until nicely browned.
Glaze
Mix butter, powdered sugar, and vanilla. Add hot water 1 Tablespoon at a time until the glaze reaches desired consistency.