Cranberry White Chocolate Cinnamon Rolls Food

CRANBERRY WHITE CHOCOLATE CINNAMON ROLLS

Steps:

• In a large bowl, dissolve yeast in warm water. Add the butter, sugar, salt and 4 C of the flour. Beat until smooth. Stir in enough of the remaining flour to form a soft dough. Turn onto a floured surface and knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to coat the top. Cover and refrigerate overnight or for 12 hours. Punch dough down. On a lightly floured surface, roll into a 24-ish inch X 12-ish inch rectangle. For the filling, combine the butter, brown sugar and cinnamon. Spread over the dough to within 1/2 inch of the edges. Sprinkle with chips, cranberries and pecans. Roll up jelly-roll style, starting with the long side. Pinch seam to seal. Cut into 16 slices. Place cut side down into two greased 13x9 inch pans. Cover and let rise in a warm place until doubled in size. I used the proof setting in my oven for this. It is slightly warmer than room temperature. This should take about 45 minutes. Bake at 350 degrees for 30-35 minutes or until golden brown. Combine glaze ingredients, drizzle over warm rolls. Cool on wire racks.

CRANBERRY-WHITE CHOCOLATE CINNAMON ROLLS

Steps:

• In a large bowl, dissolve yeast in warm water. Add the butter, sugar, salt and 4 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and refrigerate overnight., Punch dough down. On a lightly floured surface, roll into a 24x12-in. rectangle. For filling, combine the butter, brown sugar and cinnamon; spread over dough to within 1/2 in. of edges. Sprinkle with chips, cranberries and pecans. Roll up jelly-roll style, starting with a long side; pinch seam to seal., Cut into 16 slices. Place cut side down in two greased 13x9-in. baking pans. Cover and let rise in a warm place until doubled, about 45 minutes., Bake at 350° for 30-35 minutes or until golden brown. Meanwhile, in a small bowl, combine the confectioners' sugar, vanilla and enough cream to achieve desired consistency; drizzle over warm rolls. Cool on wire racks.