Cranberry White Chocolate Cinnamon Rolls

Monday , 25, November 2013 Leave a comment

Cranberry White Chocolate Cinnamon Buns

Any kind of Cinnamon Roll is always a favorite!! ­čÖé

Pecans…Cranberries…White Chocolate..YUM!!


  • 2 packages (1/4 ounce each) active dry Yeast
  • 2 cups Warm Water (110┬░ to 115┬░)
  • 1 cup Butter, melted
  • 1/2 cup Sugar
  • 2 teaspoons Salt
  • 5 to 6 cups all-purpose Flour


  • ┬á1 cup Butter, softened
  • 1/2 cup packed Brown Sugar
  • 2 teaspoons ground Cinnamon
  • 1 package (10 to 12 ounces) White Chocolate┬ábaking chips
  • 1 cup dried Cranberries
  • 1/2 cup chopped Pecans


  • 2 cups Confectioners’ Sugar
  • 2 teaspoons Vanilla extract
  • 5 to 6 tablespoons Heavy Whipping Cream


  • In a large bowl, dissolve Yeast in warm water.
  • Add 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 24-in. x 12-in. rectangle.
  • For filling, combine Butter, Brown Sugar, 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 13-in. x 9-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.
  • In a small bowl, combine Confectioners’ Sugar, Vanilla and enough Cream to achieve desired consistency; drizzle over warm rolls. Cool on wire racks.

Recipe courtesy of Taste of Home

Cranberry White Chocolate Cinnamon Rolls

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