Imagine waking up to the most irresistible aroma of freshly baked sweet rolls, where tangy cranberries dance with creamy white chocolate in a soft, pillowy pastry. These White Chocolate Cranberry Sweet Rolls are not just a breakfast treat – they're a culinary experience that will transform your ordinary morning into an extraordinary celebration of flavors. Whether you're a baking novice or a seasoned pro, this recipe promises to deliver bakery-quality deliciousness right from your own kitchen!
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Cuisine: American
Serves: 12 rolls
Ingredients
- 1 package active dry yeast
- 1/4 cup granulated sugar
- 1/2 cup warm milk
- 1/4 cup unsalted butter, melted
- 1/4 teaspoon salt
- 1 large egg
- 2 cups all-purpose flour
- 1 cup dried cranberries
- 1 cup white chocolate chips
- 1/2 cup powdered sugar (for icing)
- 2 tablespoons milk (for icing)
Instructions
- In a large mixing bowl, dissolve active dry yeast in warm milk (around 110°F). Add granulated sugar and let it sit for 5-7 minutes until the mixture becomes foamy and activated.
- Whisk in melted butter, salt, and egg into the yeast mixture until completely combined and smooth.
- Gradually add all-purpose flour to the wet ingredients, mixing until a soft, slightly sticky dough forms. Knead the dough on a lightly floured surface for 6-8 minutes until elastic and smooth.
- Place the dough in a greased bowl, cover with a clean kitchen towel, and let rise in a warm place for approximately 1 hour or until doubled in size.
- Once risen, punch down the dough and roll out on a floured surface into a large rectangle approximately 12x16 inches.
- Sprinkle dried cranberries and white chocolate chips evenly across the rolled-out dough, leaving a small border around the edges.
- Carefully roll the dough tightly from the long side, creating a log-shaped roll. Cut the log into 12 equal pieces using a sharp knife.
- Place the rolls in a greased 9x13 inch baking pan, leaving slight space between each roll. Cover and let rise again for 30 minutes.
- Preheat the oven to 375°F (190°C). Bake the rolls for 20-25 minutes until golden brown and cooked through.
- While rolls are cooling, prepare the icing by mixing powdered sugar with milk until smooth and drizzling consistency.
- Once rolls are slightly cooled, drizzle white chocolate icing over the top, allowing it to cascade down the sides.
- Serve warm and enjoy your White Chocolate Cranberry Sweet Rolls!
Tips
- Yeast Temperature Matters: Ensure your milk is precisely warm (around 110°F) to activate the yeast without killing it. Too hot, and you'll destroy the yeast; too cold, and it won't activate properly.
- Patience is Key: Allow sufficient rising time for your dough. A warm, draft-free area helps the dough rise beautifully and develop rich flavor.
- Even Distribution: When sprinkling cranberries and white chocolate chips, spread them evenly to guarantee every bite is packed with deliciousness.
- Don't Overbake: Watch your rolls carefully in the final minutes of baking. Golden brown is perfect; dark brown means dry rolls.
- Icing Consistency: For the perfect drizzle, adjust your icing by adding milk or powdered sugar until you achieve a smooth, flowing texture.Pro Tip: These rolls are best served warm and can be stored in an airtight container for up to 2 days. Reheat briefly in the microwave for that fresh-from-the-oven experience!
Nutrition Facts
Calories: 280kcal
Carbohydrates: 42g
Protein: 4g
Fat: 12g
Saturated Fat: 7g
Cholesterol: 35mg
