Cranberry Orange Sweet Rolls with White Chocolate Cream Cheese Frosting

• Vegetarian

• Produce

  • 3 tsp Orange, zest

• Condiments

  • 1 cup Cranberry sauce
  • 1/2 tsp Vanilla bean paste

• Baking & Spices

  • 4 1/2 cups All-purpose flour
  • 1/2 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1/4 cup Brown sugar
  • 1/2 cup Granulated sugar
  • 1 tsp Kosher salt
  • 3/4 cup Powdered sugar
  • 1 package Star quick rise yeast, Red
  • 1/2 cup White chocolate chips

• Oils & Vinegars

  • 1/2 cup Canola oil

• Drinks

  • 1 tbsp Orange juice

• Dairy

  • 2 tbsp Butter, unsalted
  • 6 oz Cream cheese
  • 2 cups Whole milk

Found on onesweetmess.com

Description

Ingredients

• 2 cups whole milk
• 1/2 cup granulated sugar
• 1/2 cup canola oil
• 1 package Red Star Quick Rise Yeast
• 4 and 1/2 cups all-purpose flour, plus more for rolling
• 1 teaspoon kosher salt
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 2 tablespoons unsalted butter, melted
• 1 cup cranberry sauce (homemade or canned whole berry)
• 2 teaspoons orange zest
• 1/4 cup brown sugar
• 6 ounces cream cheese, softened
• 3/4 cup powdered sugar, sifted
• 1/2 cup white chocolate chips, melted and cooled slightly
• 1/2 teaspoon vanilla bean paste
• 1 teaspoon orange zest
• 1 tablespoon orange juice

Directions

• In a large pot over medium-low heat, whisk together milk, sugar, and oil. Using a candy thermometer, heat the milk to 120 degrees F. Sprinkle the yeast over the top of the warm milk mixture. Stir in 3 1/2 cups of flour. Take off the heat. Cover the pot with a towel and allow to rest, undisturbed, for 1 hour. Add the remaining 1 cup of flour, salt, baking powder, and baking soda to the mixture. Stir until combined. Place the lid on the pot and refrigerate until the mixture is completely cool (the dough is easier to handle if it is refrigerated), at least 4 hours, preferably overnight.  Preheat the oven to 375 degrees F. Butter a 9-inch-by-13-inch baking pan, or two 9-inch pie plates or round cake pans. In a small bowl, add the cranberry sauce and orange zest. Whisk to combine.  Remove the dough from the refrigerator and turn it out onto a lightly floured surface. Roll the dough into a large rectangle, about 18 inches long and 10 inches wide. Brush the dough with 2 tablespoons of melted butter. Spread the cranberry mixture evenly onto the dough with a rubber spatula. Sprinkle the brown sugar evenly over the cranberry mixture.  Starting at the side furthest from you, roll the dough toward you, until it resembles a log. Pinch to seal. Turn the dough over so the seal faces the work surface. Slice off and discard each end. Slice the remaining log into 2-inch thick rolls and place in the baking dish cut side down. Cover the baking dish with a towel and allow to rise for 30 minutes. Place in the oven and bake for 20 minutes, or until the rolls are golden brown in color. Remove the rolls from the oven and allow to cool for 20 minutes.  To make the frosting: Add the cream cheese and powdered sugar to the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl using a handheld mixer). Beat until smooth and creamy. With the mixer on low speed, slowly drizzle in the melted chocolate. Add the vanilla bean paste, orange zest, and orange juice; mix to combine. Spread the frosting over the slightly cooled rolls. Serve immediately.