White Chocolate Cranberry Sweet Rolls

• Vegetarian

• Produce

  • 3 cups Cranberries, fresh or frozen

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 4 cups All-purpose flour
  • 2 tsp Corn starch
  • 1 cup Granulated sugar
  • 3 tsp Instant yeast
  • 1/2 cup Powdered sugar
  • 3/4 tsp Salt
  • 1/2 cup White chocolate

• Dairy

  • 1/4 cup 10% cream
  • 1/2 cup Butter
  • 1 cup Milk

• Liquids

  • 1 1/8 cup Water

Found on thereciperebel.com

Description

Ingredients

• 1 cup warm milk (I put mine in the microwave for about 30-45 seconds)
• ½ cup butter, room temperature
• ¼ cup granulated sugar
• 3 teaspoons instant yeast
• 2 eggs
• ¾ teaspoon salt
• 4 cups all purpose flour
• 3 cups cranberries (fresh or frozen)
• 1 cup water
• ¾ cup granulated sugar
• 2 teaspoons corn starch
• 2 teaspoons water
• ½ cup white chocolate, chopped (or chips)
• ¼ cup 10% cream
• ½-3/4 cup powdered sugar

Directions

• In the bowl of a stand mixer (you can do it by hand too, youll just need a little extra muscle), combine milk, butter, sugar, yeast and eggs. Whisk to combine.
• Put the dough hook on the mixer. Add salt and 4 cups of flour, one cup at a time with the mixer on low. Add just enough flour so that the dough comes together in a ball away from the sides -- once its not sticking to the sides anymore, stop adding flour (even if you havent used all 4 cups). If youve used all 4 cups and the dough is still sticking, add a little bit of extra flour as necessary.
• Spray a piece of plastic wrap with non stick spray and cover the dough. Place in a somewhat warm, draft-free spot (like an oven thats not on) for 1-1.5 hours until doubled.
• Meanwhile, make your filling.
• In a medium pot, combine cranberries, water and sugar and bring to a simmer over medium high heat. Reduce to medium heat and simmer, uncovered, for 10 minutes, stirring occasionally, until cranberries have burst and are soft. Smash cranberries with the back of your spatula.
• Stir together corn starch and 2 teaspoons water. Stir into cranberry sauce and let thicken. Remove from heat and let cool to room temperature (you can speed this up in the fridge or freezer).
• Preheat oven to 350 degrees F and lightly grease a 9x13 pan and an 8x8 pan.
• Place dough on a floured surface. Roll out to a rectangle about 10 by 20-24. Spread cooled cranberry filling to within 1 of the edge and roll up, starting at the long edge (be sure not to squeeze too much or youll lose all your filling!). Slice in 1.5 slices with a serrated knife and place in your prepared pans. Place in a warm spot to rise for 20-30 minutes while the oven heats.
• Bake for 25-30 minutes, until the tops are light golden brown all over (even in the middle). Remove from the oven and make your glaze.
• In a medium bowl, combine white chocolate and cream. Microwave on high for 1 minute, then stir until chocolate is smooth and melted. Whisk in powdered sugar, adding a bit more if necessary to reach desired consistency (knowing that it will thicken somewhat as it cools). My glaze was pretty thin, and it soaked into all the cracks and crevices. If you prefer a thicker glaze, simply add more powdered sugar.
• Drizzle over warm rolls. Be sure to sneak one out of the pan immediately!
• Rolls can be stored at room temperature for 2-3 days, in the fridge for up to a week, or freeze for longer storage.