Wednesday, January 1, 2014

Sticky Cranberry Sweet Rolls

A great recipe to use up the leftover cranberry sauce from the holidays.  Make sure the sauce is of good quality, since it is the foremost taste of these rolls.  The glaze makes these rolls super sticky.

2 ½ C. Flour
1 ½ tsp. Yeast
½ tsp. Salt
1/3 C. Sugar
2 Tbsp. Butter
1 Egg
½ C. Milk
1 C. Cranberry Sauce
1 tsp. Cinnamon
1 Orange

In bowl combine flour, yeast, salt and sugar. In separate bowl, combine butter and egg. Beat until light in color. Add milk. Make a well in the flour mixture. Add the liquid. Stir until dough comes together, adding more milk if needed. Turn dough out on lightly floured surface. Knead the dough until elastic and smooth. Place in bowl and lightly coat all sides with oil. Cover and let rise until doubled. In bowl combine cranberry sauce and cinnamon. Set aside. On floured surface, roll out the dough into a rectangle about half an inch thick. Spread the sauce mixture evenly across the dough. Zest the orange over the sauce. Roll the dough into a log. Cut the log into 1 ½ inch slices. Spray a 9 x 13 glass pan with non-stick spray. Arrange rolls in pan, spacing evenly. Cover with a towel and let rise for about an hour. Pre heat oven to 375. Bake for about 20 minutes until lightly browned. Brush with glaze.

½ C. fresh squeezed Orange Juice
½ C. Sugar
¼ tsp. Vanilla

Combine all ingredients in a saucepan over low medium heat. Stir until sugar is completely dissolved. Bring to boil, then simmer until glaze is slightly thickened, about 7 – 10 minutes. Let cool.