These White Chocolate Cranberry Sweet Rolls are perfect for Christmas brunch or a make-ahead weekend breakfast! Soft and fluffy homemade rolls are filled with homemade cranberry filling, then topped with a white chocolate glaze.
1cupwarm milk(I put mine in the microwave for about 30-45 seconds)
½cupbutter(softened)
¼cupgranulated sugar
3teaspoonsinstant yeast
2eggs
¾teaspoonsalt
4cupsall purpose flour
Filling:
3cupscranberriesfresh or frozen
¾cupwater
¾cupgranulated sugar
2tablespoonscorn starch
2tablespoonswater
Glaze:
½cupwhite chocolatechopped (or chips)
¼cupcream(any kind)
½-¾cuppowdered sugar
Instructions
Sweet Roll Dough
In the bowl of a stand mixer (you can do it by hand too, you'll just need a little extra muscle), combine milk, butter, sugar, yeast and eggs. Whisk to combine.
Put the dough hook on the mixer. Add salt and 4 cups of flour, one cup at a time with the mixer on low. Add just enough flour so that the dough comes together in a ball away from the sides -- once it's not sticking to the sides anymore, stop adding flour (even if you haven't used all 4 cups). If you've used all 4 cups and the dough is still sticking, add a little bit of extra flour as necessary.
Lightly coat the dough in oil and cover with plastic wrap. Place in a somewhat warm, draft-free spot (like an oven that's not on) for 1-1.5 hours until doubled. Meanwhile, make your filling.
Cranberry Filling
In a medium saucepan, combine cranberries, water and sugar and bring to a simmer over medium high heat. Reduce to medium heat and simmer, uncovered, for 10 minutes, stirring occasionally, until cranberries have burst and are soft. Smash cranberries with the back of your spatula.
Stir together corn starch and 2 teaspoons water. Stir into cranberry sauce and let thicken. Remove from heat and let cool to room temperature (you can speed this up in the fridge or freezer).
Assembly
Preheat oven to 350 degrees F and lightly grease a 9x13" pan and an 8x8" pan or two 9x13" pans (I often put 9 rolls in each 9x13" pan, but you can do 12 and 6 as well).
Place dough on a floured surface. Roll out to a rectangle about 10" by 20-24". Spread cooled cranberry filling to within 1" of the edge and roll up, starting at the long edge (be sure not to squeeze too much or you'll lose all your filling!). Slice in 1.5" slices with a serrated knife and place in your prepared pans. Place in a warm spot to rise for 20-30 minutes while the oven heats.
Bake for 25-30 minutes, until the tops are light golden brown all over (even in the middle). Remove from the oven and make your glaze.
White Chocolate Glaze
In a medium bowl, combine white chocolate and cream. Microwave on high for 40 seconds, then stir until chocolate is smooth and melted.
Whisk in powdered sugar, adding a bit more if necessary to reach desired consistency (knowing that it will thicken somewhat as it cools). My glaze was pretty thin, and it soaked into all the cracks and crevices. If you prefer a thicker glaze, simply add more powdered sugar.
Drizzle over warm rolls. Be sure to sneak one out of the pan immediately!
Rolls can be stored at room temperature for 2-3 days, in the fridge for up to a week, or freeze for longer storage.
Notes
*To make ahead: prepare up until the second rise. Cover with plastic wrap and place in the fridge up to 24 hours before proceeding to bake as recipe directs.