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Cinnamon rolls are perfect for breakfast, brunch, or holiday gatherings. These delicious yeast rolls rise overnight, saving you time. They’re full of deep cinnamon flavor and dried cranberries, then topped with white chocolate glaze.
For years, I resisted making cinnamon rolls. I think it is because I am just not a fan of cinnamon. Shocking, I know, but a little bit goes a long way for me.
I’ve made miniature versions of cinnamon rolls, using puff pastry, but never the ‘Real Thing’.
A few years ago, when my mother and I went to the Taste of Home Cooking Show, I flipped through the free cookbook-like magazines they gave us and the first picture I saw was one of the most beautiful cinnamon rolls I have ever seen. Decadent was a word that came to mind when I saw it. I earmarked this recipe to make later. When I did, they didn’t last long!
I have made these cinnamon rolls twice. The first time, I made them as per the recipe, but the second time I made changed it a bit, making them less like dessert and more like a breakfast pastry. I will give you Taste of Home’s recipe version here. Feel free to make changes to the filling as you see fit. For me, I wanted to get the actual ‘roll’ part right, with the right proportions. The filling, however, I think can be subject to your individual tastes.
Place the finished cinnamon rolls on a platter, then drizzle them with glaze, because this makes them absolutely irresistible!
Total Servings 16
12 hr, 45 Prep (inc. refrigeration & rest time)
35 minCook Time
13 hr, 20 Total Time
Ingredients
- 2 pkg (1/4 oz each) active dry yeast
- 2 C warm water (110-115 degrees)
- 1 C of butter, melted
- 1/2 C sugar
- 2 tsp salt
- 5 to 6 C of all-purpose flour
-
Filling:
- 1 C of butter, softened
- 1/2 C of packed brown sugar
- 2 tsp cinnamon
- 1 package (10 to 12 oz) of white baking chips
- 1 C dried cranberries
- 1/2 C chopped pecans
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Glaze:
- 2 C confectioners sugar
- 5 to 6 TB of heavy cream
- 2 tsp of pure vanilla extract
Instructions
- In a large bowl, dissolve yeast in warm water. Add the butter, sugar, salt and 4 C of the flour. Beat until smooth. Stir in enough of the remaining flour to form a soft dough.
- Turn onto a floured surface and knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to coat the top. Cover and refrigerate overnight or for 12 hours.
- Punch dough down. On a lightly floured surface, roll into a 24-ish inch X 12-ish inch rectangle. For the filling, combine the butter, brown sugar and cinnamon. Spread over the dough to within 1/2 inch of the edges. Sprinkle with chips, cranberries and pecans. Roll up jelly-roll style, starting with the long side. Pinch seam to seal.
- Cut into 16 slices. Place cut side down into two greased 13×9 inch pans. Cover and let rise in a warm place until doubled in size. I used the proof setting in my oven for this. It is slightly warmer than room temperature. This should take about 45 minutes.
- Bake at 350 degrees for 30-35 minutes or until golden brown. Combine glaze ingredients, drizzle over warm rolls. Cool on wire racks.
Here are a few more delicious and easy holiday brunch recipes you might enjoy:
Cinnamon Apple Cranberry Sauce
This post was originally published on December 23, 2011. Images have been updated.
