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Cranberry Cinnamon Rolls with Cream Cheese Frosting Recipe

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3.9 from 12 reviews

Enjoy these cozy, festive Cranberry Cinnamon Rolls, featuring soft, fluffy dough infused with warm cinnamon and tart dried cranberries. Topped with a smooth cream cheese frosting, they make a delightful holiday treat perfect for gatherings or a special breakfast.

Ingredients

For the Dough:

  • 1 cup warm milk
  • 2 1/4 teaspoons active dry yeast (1 packet)
  • 1/4 cup granulated sugar
  • 1/4 cup unsalted butter, softened
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 large egg
  • 3 to 3 1/2 cups all-purpose flour
  • 1/2 cup dried cranberries

For the Filling:

  • 1/4 cup unsalted butter, softened
  • 1/2 cup packed brown sugar
  • 2 teaspoons ground cinnamon
  • 1/4 cup dried cranberries

For the Cream Cheese Frosting:

  • 4 ounces cream cheese, softened
  • 1/4 cup unsalted butter, softened
  • 1 to 1 1/2 cups powdered sugar
  • 1/2 teaspoon vanilla extract
  • 1 to 2 tablespoons milk

Instructions

  1. Prepare the Dough: In a large bowl, combine the warm milk and active dry yeast. Let it sit for 5 minutes until the mixture is frothy, indicating the yeast is activated. Then add the sugar, softened butter, salt, ground cinnamon, and egg to the yeast mixture, and stir well to combine. Gradually mix in the all-purpose flour, adding about ½ cup at a time, until a soft dough forms. Incorporate the dried cranberries, then knead the dough on a floured surface for 5-7 minutes until it becomes smooth and elastic. Cover the dough with a towel and allow it to rise for about 1 hour, or until it has doubled in size.
  2. Prepare the Filling: In a small bowl, mix together the softened butter, packed brown sugar, and ground cinnamon until you achieve a smooth, spreadable mixture.
  3. Assemble the Rolls: Once the dough has risen, punch it down to release air. Roll it out on a floured surface into a 12x18-inch rectangle. Spread the cinnamon-sugar filling evenly over the dough’s surface, then sprinkle the dried cranberries on top. Starting from one long edge, roll the dough tightly into a log shape. Cut the rolled dough into 12 equal slices and place them evenly into a greased 9x13-inch baking dish.
  4. Second Rise: Cover the arranged rolls with a towel and let them rise again for 30 minutes or until they become puffed and nearly double in size.
  5. Bake the Rolls: Preheat your oven to 375°F (190°C). Bake the cinnamon rolls for 20 to 25 minutes, or until they turn golden brown on top. Once baked, remove them from the oven and allow them to cool slightly before frosting.
  6. Prepare the Frosting: In a mixing bowl, beat together the softened cream cheese, butter, powdered sugar, vanilla extract, and milk until the frosting is creamy and smooth. Adjust the consistency by adding more powdered sugar or milk as needed. Spread the frosting generously over the warm, slightly cooled cinnamon rolls to finish.

Notes

  • Make sure the milk is warm (about 110°F/43°C) to effectively activate the yeast but not too hot as to kill it.
  • Kneading the dough well helps develop gluten for a soft, fluffy texture.
  • For extra flavor, soak dried cranberries in warm water or orange juice for 10 minutes before adding them to the dough and filling.
  • These rolls can be made a day ahead; store them covered at room temperature and reheat gently before serving.
  • To make the frosting thicker, chill it slightly before spreading.

Find it online: https://miracooking.com/cranberry-cinnamon-rolls-with-cream-cheese-frosting-recipe/