Cranberry Bliss Cinnamon Rolls
Blissfully merry!! As promised, my house does indeed look like a snow globe threw up inside … although I did try to keep it on the classy side. I’m not sure those two things go hand in hand but whatever. It makes me smile.
And! After throwing a bit of a hissy fit when my husband declared he didn’t want to put up any lights outside this year …. well, he decided to be nice and agreed to let me win that battle. We ended up buying new lights since the ones we used last year burned the bushes we have out front. Not quite sure how that happened, but we now have new lights and some fun snowmen and such. Merry merry!
So. Every year the holidays end up being a complete blur (and this one will be no exception … looking at my calendar over the next month gives me a bit of a panic attack if we’re keeping it real), but it’s not stopping me from enjoying it as much as humanly possible.
So this weekend Christmas gifts were ordered while hanging out in PJs. Gingerbread and cozy baking officially began. My favorite holiday mugs were all pulled out from the back of my cabinets (including my moose glasses – i.e. the super awesome ones from Christmas Vacation. Yessss).
And I dreamed of stuffing my face with more of these cranberry bliss cinnamon rolls which I made a few weeks back. Which makes me laugh since I was so full from our Thanksgiving feast that there was no way on earth that I actually needed to eat these over the past weekend.
But a girl can dream, right? Because these right here … complete over-the-top decadence but oh so totally worth it.
We are talking the famous Starbucks cranberry bliss bars turned into cinnamon roll form. I just die.
We have soft and fluffy made from scratch cinnamon rolls with only one (count em’ one!) 30 minute rise.
We have a cinnamon-y, orange-y, cranberry and white chocolate filling.
And we can’t forget the cream cheese icing to smear all over the tops, before finishing them off with a touch of even more dried cranberries and chopped white chocolate.
Leading to ooey, gooey holiday bliss. Breakfast, dessert, afternoon snack. I say go for it.
Because these are just heaven, pure heaven. Especially with an awesome cup of coffee.
- ½ cup packed light brown sugar
- ¼ cup granulated sugar
- 2 teaspoons ground cinnamon
- pinch of salt
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 ¼ cups whole milk, room temperature and divided
- 4 teaspoons instant yeast
- 2 tablespoons granulated sugar, divided
- 2 ¾ cups all-purpose flour
- 2 ½ teaspoons baking powder
- ¾ teaspoon salt
- 5 tablespoons unsalted butter, melted and divided
- 1 tablespoon orange zest (from 1 orange)
- ½ cup dried cranberries, chopped
- ½ cup chopped white chocolate (about 2 ½ ounces)
- 4 ounces cream cheese, room temperature
- 2 tablespoons whole milk
- ½ teaspoon vanilla extract
- pinch of salt
- 1 ½ cups confectioners’ sugar, sifted
- 3 tablespoons dried cranberries, chopped
- 3 tablespoons chopped white chocolate (about 1 ounce)
- Add the brown sugar, granulated sugar, cinnamon and salt to a small bowl. Mix to combine. Add in the melted butter and vanilla. Mix until it resembles wet sand. Set aside.
- Spray a 9-inch round baking pan or a deep dish 9-inch pie plate with nonstick cooking spray. Line the bottom of the pan with parchment paper and then spray the parchment. Set aside.
- Add ¼ cup of the milk to a small microwave-safe bowl. Heat in the microwave until 110 degrees (about 15 to 20 seconds). Add in the yeast and 1 teaspoon of the sugar. Stir to combine and then let sit for about 5 minutes, until the mixture is bubbly.
- In a large bowl, whisk together the flour, baking powder, salt and remaining 5 teaspoons sugar. Add in 2 tablespoons of the melted butter, the orange zest, the yeast mixture and the remaining 1 cup milk. Mix until a dough forms (it will be on the sticky side). Transfer the dough to a well-floured work surface. With well-floured hands, knead by hand until a smooth ball forms, about 2 minutes. Roll out the dough to a 9 by 12 inch rectangle on a well-floured surface. Brush the dough with another 2 tablespoons of the melted butter, leaving a ½ inch border around the edges. Sprinkle the dough evenly with the prepared filling, and then with the chopped cranberries and white chocolate. Press the toppings down slightly with your fingers. Starting with the long end, roll the dough into a tight log and pinch the seam to seal.
- With the seam side down, use a sharp knife to cut the dough into 8 equal slices. Place the rolls in the prepared pan with the cut side up (one roll in the center and the rest around the perimeter). Lightly brush the tops of the rolls with the remaining 1 tablespoon melted butter. Cover the pan loosely with plastic wrap and let rise in a warm place for 30 minutes.
- Meanwhile, preheat the oven to 350ºF.
- Remove the plastic wrap and bake the rolls for about 23 to 25 minutes, until lightly browned. Transfer the pan to a wire rack to cool for about 10 minutes.
- Meanwhile, add the cream cheese, milk, vanilla, salt and confectioners’ sugar to a large bowl. Beat with an electric mixer until smooth (It should be nice and smearable, if you will. You don’t want it super thick or thin, so adjust the milk / confectioners' sugar to get it to the right consistency if needed). Smear the topping over the warm rolls, then sprinkle with the additional cranberries and chocolate.
Adapted from my orange cinnamon rolls, which were originally from Cook’s Country October / November 2013.