Monday, December 30, 2013

Cranberry Orange Cinnamon Buns

Cranberry Orange Cinnamon Buns
Not ready to say good bye to fresh cranberries?  Neither am I!  And the combination of cranberry and orange? One of my favorite flavor combinations... in the entire world.  It's just heavenly!  I HAD to add cranberries and orange zest to the Buttery Soft Holiday Roll recipe to create THE BEST cinnamon rolls ever!  This will make LOTS of cinnamon rolls!  So be prepared to give some, freeze some, and devour many immediately!  These are perfect for brunches and special holiday breakfasts with friends and family.  Enjoy!  

3 ½ c.  warm water
4 Tbsp. yeast
¾ c. oil
¾ c. sugar
1 c. powdered milk
1 ½ c. potato flakes
1 Tbsp. salt
3 eggs (room temp.)
10 to 12 c. flour

Dissolve yeast in warm water in bowl of electric mixer.  Add oil and eggs.  Add remaining ingredients and mix for 10 minutes. Let rise to double, about an hour.  Meanwhile prepare 3 large rimmed baking sheets. Spray baking sheets with bakers spray or line each with parchment paper. Divide dough into three equal portions.  Roll a portion of dough into a large rectangle about 1/2 inch thick.  Spread 1/4 cup butter on each rectangle.  Mix chopped cranberries and orange zest together in a bowl. Sprinkle 3/4 cup cranberry and orange peel mixture over buttered dough.  Mix brown sugar and cinnamon together in a bowl.  Sprinkle a heaping 1/2 cup of cinnamon sugar mixture over cranberries.  Roll dough up tightly lengthwise, into a long jelly roll. Cut 1 inch slices with a piece of dental floss. Lay floss under dough and wrap it up around the dough, cutting it.  Arrange 12-15 rolls on each rimmed baking sheet. Cover with a piece of plastic wrap sprayed with bakers spray and  let rise until doubled.  Bake at 350 degrees for 15-18 minutes or until edges are golden brown.  While rolls are baking make the frosting.  Spread frosting on hot cinnamon buns.    

¾ cup butter, softened 

Cranberry Orange Mixture:
2 oranges, peel grated finely, juice reserved
2 cup fresh cranberries, roughly chopped ( using a food processor if needed)

Cinnamon Sugar Mixture:
2 cups brown sugar
2 tablespoons cinnamon

Orange Frosting:
6 cups powdered sugar
1 cup butter, softened
4 teaspoons vanilla
6 tablespoon fresh squeezed orange juice 
zest from one orange

Beat ingredients with electric mixer until smooth.  Spread each hot cinnamon bun generously with a scoop of frosting.  OHHHH! Enjoy immediately.  Rolls are easily reheated to enjoy later! 

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