Use up leftover cranberry sauce in the best way possible: these cranberry sweet rolls can be made the night before, left to rise overnight, and baked in the morning for an easy post-holiday brunch.
Course Breakfast, brunch
Cuisine American
Keyword cranberry, holiday, thanksgiving
Prep Time 30 minutesminutes
Cook Time 25 minutesminutes
Resting Time 1 hourhour30 minutesminutes
Total Time 2 hourshours25 minutesminutes
Servings 16rolls
Author katiebirdbakes.com
Ingredients
For the Sweet Rolls:
2cups (473 ml)milk(I used whole milk)
1/2cup (118 ml)oil(use any oil you like, or melted butter or melted coconut oil)
1/2cup (100g)granulated sugar
2 and 1/4teaspoonsactive dry or instant yeast(1 packet)
4 and 1/2cups (562 g)all-purpose flour,divided (see below)
1/2teaspoonbaking powder
1/2teaspoonbaking soda
1 and 1/2teaspoonssalt
For the Leftover Cranberry Sauce Filling:
1cup (236 ml)leftover cranberry sauce(homemade or store bought, use your favorite)
1teaspooncornstarch (only if your cranberry sauce is loose or runny - if thick like jam, don't bother)
Combine the milk, oil, and sugar in a large pot and place over medium heat until just before boiling, or microwave until just before boiling in a large bowl. Turn off the heat and let the mixture cool until just warm to the touch, about 105-110 degrees F.
Sprinkle the yeast over the top of the milk mixture and let sit for 5-10 minutes. It should become foamy and smell yeasty, meaning it's active. If it doesn't, start over with a new packet of yeast.
Add 4 cups (500g) of the flour and stir with a wooden spoon until an evenly combined dough has formed.
Cover and let sit in a warm place to rise for about 1 hour. By the end of the hour, it should have doubled in size and smell yeasty.
Important: After the rise, add the remaining 1/2 cup (62g) flour along with the baking powder, baking soda, and salt, and stir until completely combined and dough is no longer sticky. I've forgotten this step before and let's just say, it was a sticky experience.
Divide the dough in half and roll one half out on a floured surface to about a 12x8 inch rectangle. Spread half the cranberry sauce (mixed with cornstarch if your sauce is liquidy) over the dough, leaving about an inch around the edges uncovered.
Starting with the long edge farthest from you, roll the dough towards you, moving your fingers evenly back and forth along the dough, until it is tightly coiled with seam down. Cut into 8 even rolls with a bench scraper, sharp knife, or unflavored dental floss, and place in a greased pie plate or 9-inch round cake pan.
Repeat steps 5 and 6 with the second half of the dough.
IF BAKING IMMEDIATELY:
Preheat oven to 375 degrees F. Let the rolls rest in a warm place for 15-20 minutes, until slightly risen. Bake for 22-24 minutes, until golden brown. Make the glaze while the rolls are baking.
OVERNIGHT INSTRUCTIONS:
Once the rolls are shaped and in the pans, cover with plastic wrap and place in the refrigerator overnight. In the morning, take the rolls out and allow them to sit at room temperature for 30 minutes while you preheat your oven to 375 degrees F. Bake for about 24-25 minutes, until golden brown. Make the glaze while the rolls are baking.
For the Vanilla Orange Glaze:
Whisk together powdered sugar, vanilla paste or extract, and orange juice, 1 tablespoon at a time, until the mixture reaches a pourable, but still thick, consistency.
Pour the glaze evenly over the warm cranberry rolls in the pan. Serve warm!
Notes
Storage: keep any leftover rolls covered at room temperature for up to 2 days, or in the fridge for up to 5 days, and simply microwave for 20-30 seconds to reheat. Baked rolls can also be frozen, well wrapped in plastic wrap, for up to 3 months. Thaw overnight in the fridge or 2-3 hours at room temperature before warming gently in the oven.Halve the recipe: for just 8 cranberry sweet rolls, halve all ingredients in the recipe and bake as directed. No need to divide the dough in two when rolling it out.Recipe adapted from my cinnamon rolls with cream cheese icing.