White Chocolate Cranberry Cinnamon Rolls
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White Chocolate Cranberry Cinnamon Rolls
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White Chocolate Cranberry Cinnamon Rolls are the perfect holiday breakfast. Gooey rolls with chocolate, cranberries and cream cheese icing.
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Ingredients
Cinnamon Roll Dough:
- 2 cups whole milk
- 1/2 cup butter , room temperature
- 6 1/2 cups all-purpose flour , divided
- 1/2 cup granulated sugar
- 1 teaspoon salt
- 2 packets instant rapid rise yeast
- 2 large eggs
- 1 cup white chocolate chips
- 1 cup sweetened dried cranberries , roughly chopped
For the Filling:
- 1 cup sugar
- 3 tablespoons ground cinnamon
- 1/2 cup butter , room temperature
Cream Cheese Icing:
- 12 ounces cream cheese , (1 1/2 packages) softened
- 1/3 cup butter room temperature
- 1 tablespoon vanilla extract
- 5 cups powdered sugar
- 3 tablespoons milk
- 1/2 cup sweetened dried cranberries , roughly chopped
Instructions
Cinnamon Roll Dough:
- In a small saucepan heat the milk and butter to 110 degrees (warm to touch).
- Into your stand mixer add the yeast and milk and whisk and let sit for 1 minute.
- Add 6 cups of the flour, sugar, salt, and eggs to the stand mixer.
- PRO TIP: COVER YOUR MIXER WITH A CLEAN DISH TOWEL.
- Attach the dough hook and turn the mixer on speed 3-4 (low to medium).
- Let it go for 5-7 minutes, you want the dough to become a ball that doesn’t stick to the walls of the bowl.
- Add in white chocolate chips and cranberries and knead for 30 seconds to combine.
- If you find sticking add flour 1/4 cup at a time until it pulls away (no more than another cup)
- Take the dough out, grease the stand mixer bowl, and put it back in.
- Cover the dough with the dish towel you used to keep the flour in the stand mixer.
- Let sit for 10 minutes while you set the oven to preheat to 350 degrees and you make the filling.
Filling:
- In a medium-sized bowl mix the sugar and cinnamon.
- Using a large even surface, add 1/2 cup of flour and roll it out onto the surface to coat the rolling pin and the surface.
- Roll out the dough into a large rectangle about a 1/2 inch thick (if your space is limited do this in two halves).
- Spread the butter over the dough (I use my hands) and sprinkle the cinnamon sugar over the butter.
- Roll the dough tightly to form a long log and using a piece of thread slice off pieces.
- The dough will make 18 large cinnamon rolls.
- Place the rolls into buttered baking pans or jelly rolls.
- Place the rolls into a warm place for 20 minutes (I have a second oven, so I heat it to warm when I start the recipe, then turn it off and open the door for a couple of seconds then close the door. The residual warmth is perfect for these rolls).
Cream Cheese Icing:
- In your stand mixer beat all the ingredients together until light and fluffy.
To Finish:
- Bake the rolls for 18-20 minutes or until golden brown.
- Spread the cream cheese frosting over the rolls and serve warm or at room temperature.
Nutrition Information
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Calories
661kcal
(33%)
Carbohydrates
102g
(34%)
Protein
8g
(16%)
Fat
25g
(38%)
Saturated Fat
15g
(75%)
Polyunsaturated Fat
1g
Monounsaturated Fat
7g
Trans Fat
1g
Cholesterol
81mg
(27%)
Sodium
327mg
(14%)
Potassium
172mg
(5%)
Fiber
3g
(12%)
Sugar
65g
(130%)
Vitamin A
760IU
(15%)
Vitamin C
0.1mg
(0%)
Calcium
104mg
(10%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 18Servings
Amount Per Serving
Calories 661 kcal
% Daily Value*
| Calories | 661kcal | 33% |
| Carbohydrates | 102g | 34% |
| Protein | 8g | 16% |
| Fat | 25g | 38% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 81mg | 27% |
| Sodium | 327mg | 14% |
| Potassium | 172mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 65g | 130% |
| Vitamin A | 760IU | 15% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 104mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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