Cranberry Cream Cheese Cinnamon Rolls Recipe
The dough is a favorite Japanese Milk Bread dough that starts with a tangzhong which is a cooked flour/milk mixture and magically makes the dough a light, airy texture. It’s quick and easy, so make sure you don’t skip this step; it’s essential to the texture of the rolls. These rolls can be made ahead, frozen, and reheated, but they are best when eaten hot out of the oven.
32 Cinnamon Rolls
1/2 cup milk
1/3 cup flour
1 1/3 cups cold water
1/2 cup powdered milk, or 1 1/3 cup milk
1/2 cup sugar
2 teaspoons salt
1/2 cup softened butter
4 1/2 to 5 cups flour
1 tablespoon dry yeast
2 tablespoons melted butter
1/4 cup sugar
1/2 teaspoon cinnamon
1 8 oz. package cream cheese, softened
1/4 cup sugar
1 14 oz. can whole berry cranberry sauce
3 cups powdered sugar
6 tablespoons softened or melted butter
3 to 6 tablespoons whipping cream
- Dough: Make the tangzhong: measure the milk into a small blender or magicBullet; add the 1/3 cup flour and blend until there are no lumps. Place the mixture in a small non-stick skillet and heat, stirring constantly, until it thickens. Remove from the heat and dump it into the pan of the bread machine.
- Place the cold water and powdered milk in the pan over the tangzhong to cool it and add the eggs, sugar, salt, butter, 4 cups flour and yeast.
- Turn the machine to the dough setting and let run for 5-10 minutes. Check to make sure the ingredients have formed a very soft dough. If the dough is stiff, add a bit of milk; if it is too soft, add flour. Let the machine run.
- When the machine has finished, transfer the dough to a lightly floured surface.
- Cut the dough in half and roll the first half out to a rectangle about 8" x 14".
- Spread the rectangle with half of the melted butter.
- Mix the sugar and cinnamon; sprinkle half over the butter.
- Mix the cream cheese and sugar until smooth; spread half over the cinnamon sugar; spread half of the cranberry sauce over all.
- Starting with the wide end of the dough, roll up as tightly as possible, pinching at the seam.
- Cut into 16 rolls and place them on a parchment-lined baking sheet.
- Repeat with the other half of the dough.
- Let the rolls rise until doubled in bulk.
- Bake in a preheated 350° oven 20-25 minutes or until lightly browned. Remove from the oven and brush with the frosting.
- Frosting: Mix the powdered sugar, softened butter, and enough whipping cream to make a soft spreadable mixture.
Amount Per Serving
Calories 252 Calories from Fat 85
Percent Total Calories From: Fat 34% Protein 6% Carb. 60%
Nutrient Amount per Serving
Total Fat 9 g
Saturated Fat 6 g
Cholesterol 39 mg
Sodium 246 mg
Total Carbohydrate 38 g
Dietary Fiber 0 g
Sugars 6 g
Protein 4 g
Vitamin A 8% Vitamin C 1% Calcium 0% Iron 2%
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