½cup unsalted butter cubed, and at room temperature
FILLING
1 cup cranberries
juice from one orange
2tablespoons brown sugar
1teaspoon pure vanilla extract
pinch kosher salt
4tablespoons unsalted butter
3 tablespoons brown sugar
CRANBERRY CREAM CHEESE GLAZE
3tablespoonsunsalted butter, at room temperature
4ounces cream cheese, at room temperature
1 ½cups powdered sugar sifted
¼teaspoon vanilla extract
2tablespoonsreserved cranberry sauce
pinch sea salt
1tablespoon heavy cream
Instructions
MAKE THE DOUGH
1. In a medium bowl add the sugar and orange zest. Mix together until the zest is covered with sugar. Add the flour, yeast and salt. 2. Attach the dough hook to your stand up mixer. To the bowl of the mixer add the milk, eggs and vanilla extract. Add the flour mixture and combine on low speed until a dough forms. Slowly add in the cubes of butter, until combined 3. Bump up the speed to medium and knead for 5 minutes. The dough will become smooth. It should not be sticky. Remove the dough from the mixer and form into a ball. Place in a lightly greased bowl. 4. Cover the dough with plastic wrap or a clean kitchen towel. If you are making the recipe right away you can let the dough rise at room temperature for 30 minutes until it's doubled in size. If you are planning on making the next morning you can let it rise in the fridge for at least 2 hours or overnight.
TO MAKE THE FILLING
1. Add the cranberries, orange juice, brown sugar, vanilla extract and salt to a small pot set over medium heat. Cook until the mixture begins to bubble and cranberries soften. Turn down the heat and gently press the cranberries to release the juice. Pour through a strainer that you've nested on top of a bowl. Press down on the cranberries in the strainer, separating the cranberries and the sauce. Set aside 2. Place the paddle attachment on your stand up mixer. Add the butter and brown sugar. Beat until smooth.
TO ASSEMBLE THE ROLLS
1. Preheat the oven to 350°F. Lightly flour your pastry slab or work station. Once your dough has risen remove the dough from the bowl and place on the floured slab. Lightly flour your rolling pin and roll the dough out 1/8 thick until you have a rectangle that measures approx. 15" x 22". Don't worry if it's not a perfect rectangle. 2. Take the brown sugar butter mixture and smooth over the dough. Next take the cranberry pulp and spread evenly over the brown sugar mixture so its a nice even layer. 3. Roll the dough starting closest to you. Place the roll in the freezer for 5 minutes. This will make the rolls easier to cut. Cut the rolls into 2 inch sections. Place the rolls in a greased 10" cake pan. Cover with a kitchen towel and allow to rise for another 30 minutes until doubled in size. 4. Once the rolls rise, bake for 18-20 minutes
TO MAKE THE CREAM CHEESE GLAZE
Using the paddle attachment on your stand up mixer, mix together the butter and cream cheese until smooth. Add the sugars, vanilla, salt, heavy cream and 2 tablespoons of the reserved cranberry sauce. Beat for 30 minutes until combined.
TO SERVE
When the rolls come out of the oven immediately pour the icing over them. Enjoy!