Citrus and Cranberry Cinnamon Rolls
The recipe Citrus and Cranberry Cinnamon Rolls can be made in around 45 minutes. This breakfast has 340 calories, 5g of protein, and 9g of fat per serving. This recipe serves 12 and costs 40 cents per serving. 165 people found this recipe to be flavorful and satisfying. If you have powdered sugar, cranberries, orange zest, and a few other ingredients on hand, you can make it. It is brought to you by Bakers Royale. Overall, this recipe earns a not so awesome spoonacular score of 33%. If you like this recipe, you might also like recipes such as Cranberry Cherry Cinnamon Rolls, Orange Cranberry Cinnamon Rolls, and Cranberry Orange Cinnamon Rolls.
Servings: 12
Ingredients:
6 tablespoons butter
3/4 cups fresh cranberries
1 egg
4-1/2 to 5 cups all-purpose flour
2 teaspoons Spice Islands® Ground Saigon Cinnamon
3 tablespoons butter OR margarine, very soft
2 to 4 tablespoons milk
3 tablespoons orange zest
2-1/2 cups powdered sugar
1 teaspoon salt
1/3 cup sugar
1 teaspoon Spice Islands® Pure Vanilla Extract
1-1/2 cups water
2 packets Fleischmann's® RapidRise Yeast
Equipment:
bowl
microwave
hand mixer
rolling pin
knife
baking pan
wire rack
oven
Cooking instruction summary:
Combine 2 cups flour, sugar, dry yeast and salt in a large mixer bowl and stir until blended. Place water and butter in a microwave-safe bowl. Microwave on HIGH in 15 second increments until very warm but not hot to the touch (120 to 130F. Butter wont melt completely). Add to flour mixture with egg.Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 1 cup flour and citrus zest; beat 2 minutes at high speed, scraping bowl occasionally. Stir in just enough remaining flour so that the dough will form into a ball.Knead on lightly floured surface until smooth and elastic and dough springs back when lightly pressed with 2 fingers, about 6 to 8 minutes. Cover with a towel; let rest for 10 minutes.For filling, combine sugar and cinnamon in a small bowl. Set aside.Roll dough into a 15 x 10-inch rectangle using a rolling pin. Sprinkle cranberries on top and press into dough. Spread 3 tablespoons butter over dough stopping at least 1/2-inch from the edges on the long sides. Sprinkle with cinnamon sugar mixture. Beginning at long end of each rectangle, roll up tightly. Pinch seams to seal. Cut into 12 equal pieces. TIP: Use unflavored dental floss instead of a knife to cut rolls. To do, cut a piece of floss about 12 inches long. Slide floss under the roll; bring the ends up and cross over to cut each slice. Place, cut sides down, in greased 13 x 9 inch baking pan . Cover with towel; let rise in warm place until doubled in size, about 1 hour .Bake in preheated 350F oven for 25 to 30 minutes or until rolls are golden brown. Cool on wire rack for at least 20 minutes.Combine all frosting ingredients (start with 2 tablespoons milk and add more if needed) in a large bowl and beat until creamy. Spread over rolls.
Step by step:
1. Combine 2 cups flour, sugar, dry yeast and salt in a large mixer bowl and stir until blended.
2. Place water and butter in a microwave-safe bowl. Microwave on HIGH in 15 second increments until very warm but not hot to the touch (120 to 130F. Butter wont melt completely).
3. Add to flour mixture with egg.Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally.
4. Add 1 cup flour and citrus zest; beat 2 minutes at high speed, scraping bowl occasionally. Stir in just enough remaining flour so that the dough will form into a ball.Knead on lightly floured surface until smooth and elastic and dough springs back when lightly pressed with 2 fingers, about 6 to 8 minutes. Cover with a towel; let rest for 10 minutes.For filling, combine sugar and cinnamon in a small bowl. Set aside.
5. Roll dough into a 15 x 10-inch rectangle using a rolling pin. Sprinkle cranberries on top and press into dough.
6. Spread 3 tablespoons butter over dough stopping at least 1/2-inch from the edges on the long sides. Sprinkle with cinnamon sugar mixture. Beginning at long end of each rectangle, roll up tightly. Pinch seams to seal.
7. Cut into 12 equal pieces. TIP: Use unflavored dental floss instead of a knife to cut rolls. To do, cut a piece of floss about 12 inches long. Slide floss under the roll; bring the ends up and cross over to cut each slice.
8. Place, cut sides down, in greased 13 x 9 inch baking pan . Cover with towel; let rise in warm place until doubled in size, about 1 hour .
9. Bake in preheated 350F oven for 25 to 30 minutes or until rolls are golden brown. Cool on wire rack for at least 20 minutes.
10. Combine all frosting ingredients (start with 2 tablespoons milk and add more if needed) in a large bowl and beat until creamy.
11. Spread over rolls.
Nutrition Information:
covered percent of daily need
