Cranberry Cinnamon Rolls

Cranberry Cinnamon Rolls are cinnamon sweet rolls topped with cream cheese icing & tart dried cranberries, adding a little bliss to your holiday season.

Prep Time 2

Cook Time 20

Total Time 2 20

Servings

Calories 599kcal

Author Sandra

Ingredients

Dough

4 tablespoons butter melted
1 cup milk
1 egg
1/4 cup instant vanilla pudding mix
1 tablespoon sugar
4 cups flour
2 1/2 teaspoons active dry yeast
1/2 teaspoon salt

Filling

10 tablespoons butter melted
3/4 cup brown sugar
1/4 cup sugar
2 1/2 teaspoons cinnamon
1 cup white chocolate chips
1 cup dried cranberries chopped

Frosting

4 ounces cream cheese softened
1/4 cup butter softened
1 1/2 cups powdered sugar
1 teaspoon almond extract

Instructions

Place ingredients as listed above in order into a bread machine. Set for dough cycle.
After complete on dough cycle, remove from machine and roll out to a rectangle about 17×10 inches.
Mix together the brown sugar and cinnamon add the melted butter and stir to combine. Spread butter and cinnamon mixtures over the dough. Top with white chocolate chips and dried cranberries.
Roll the dough tightly, starting with one long end. Pinch the edges closed after it’s rolled up. Slice dough into 1/2 inch thick slices (I do a little thicker as I like my rolls bigger). Place into a greased 9×13 baking dish.
Let rise until doubled. Bake in preheated oven at 350 degrees for 15-20 minutes. Do not overbake!
Mix all ingredients together; spread over hot cinnamon rolls. And top with more chopped dried cranberries.

Notes

Recipe adapted from Pioneer Woman

Nutrition