A gorgeous, flavourful sweet roll full of leftover cranberry sauce, chocolate chips, and orange zest, all topped with a fresh orange glaze. You can use fresh or frozen cranberries in place of the sauce if you prefer them more tart!
Ingredients
DOUGH:
1 cup milk
½ cup granulated sugar
1½ Tbsp active dry yeast (or 2 standard packages)
½ cup butter, softened
2 large eggs
½ teaspoon salt
4½ cups all purpose flour, plus some for rolling dough
FILLING:
1 cup cranberry sauce
1 cup chocolate chips
Zest of 1 orange
GLAZE:
1 cup icing sugar/confectioner's sugar
2-3 Tablespoons orange juice
Instructions
DOUGH: In a small saucepan or in the microwave, warm the milk over until lukewarm (about 95 degrees F/still comfortable to the touch). Pour the warm milk into the bowl of an electric stand mixer and stir in the sugar and yeast. Let stand until the yeast is foamy, about 5-10 minutes.
With the dough hook attachment, blend the butter, eggs, and salt into the yeast. Scrape down the sides if needed and don't worry if it's not totally mixed. Gradually add the flour and beat at medium speed until a soft dough forms that just pulls away from the sides of the bowl, then beat until the dough is soft and supple, about 10 minutes longer. (If you do not have a stand mixer with a hook attachment, knead the dough by hand in this step.)
Gather the dough into a ball and transfer it to a lightly greased bowl, turning dough once to grease all sides. Cover the bowl with plastic wrap and let sit in a warm, draft-free place until doubled in size, about 1 hour.
Line the bottom of a 9x13 inch baking dish with parchment paper, leaving overhangs on the sides. Turn the dough out onto a lightly floured work surface and roll into an even 10x24 inch rectangle.
Spread cranberry sauce evenly on rolled dough, then sprinkle on chocolate chips and orange zest. Tightly roll up the dough to form a 24-inch-long log. Cut into 15 even rolls (about 1.5 inches each). Arrange them in the prepared baking pan, cut sides up. Cover the rolls with plastic wrap sprayed lightly with cooking spray and let them rise in a warm place until they are puffy, 1.5 - 2 hours.
When done rising, preheat the oven to 375F degrees. Bake for 25 minutes, until they are golden and the tops are firm to the touch. Transfer the pan to a rack to cool for about 15 minutes before glazing, or let cool completely before freezing.
GLAZE: In a small bowl, whisk the icing sugar and orange juice until smooth, starting with 2 Tbsp and adding more if necessary to reach desired drizzling consistency. Pour glaze over the rolls and serve warm (either fresh or microwaved - both amazing :)).
To make ahead: During the second rise, cover the sliced rolls with plastic wrap sprayed lightly with cooking spray and let sit overnight before baking. Baked rolls can be frozen in an airtight container or freezer bag for up to 3 months and warmed up to enjoy at a later date. Glaze right before serving.
Notes
To make ahead: During the second rise, cover the sliced rolls with plastic wrap sprayed lightly with cooking spray and let sit overnight before baking. Baked rolls can be frozen in an airtight container or freezer bag for up to 3 months and warmed up to enjoy at a later date. Glaze right before serving.
Recipe by Hidden Ponies at https://hiddenponies.com/2014/05/chocolate-cranberry-sweet-rolls-with-orange-glaze/