Cranberry Cream Cheese Cinnamon Rolls Recipe

Cranberry Cream Cheese Cinnamon Rolls Recipe
The holidays are lots of fun, and most people look forward to them. However, it also means that there are guests to entertain, parties to take food to, and lots of family get togethers. Most of us seem to spend more time in the kitchen than we’d like. Modern appliances always help save time, and those lucky enough to own an automatic bread machine can relax and let it make dough for them while they are taking care of important things like decorating the house for Christmas or Hanukah, or shopping, wrapping gifts, and readying rooms for guests. If you’re planning to serve brunch, the automatic bread machine makes the dough for these light, airy, and festive Cranberry Cream Cheese Cinnamon Rolls which are great on their own or go well with almost any brunch or breakfast dish.
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
2 eggs
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

  1. 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.
  2. 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.
  3. 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.
  4. When the machine has finished, transfer the dough to a lightly floured surface.
  5. Cut the dough in half and roll the first half out to a rectangle about 8" x 14".
  6. Spread the rectangle with half of the melted butter.
  7. Mix the sugar and cinnamon; sprinkle half over the butter.
  8. Mix the cream cheese and sugar until smooth; spread half over the cinnamon sugar; spread half of the cranberry sauce over all. ””

  9. Starting with the wide end of the dough, roll up as tightly as possible, pinching at the seam. ””
  10. Cut into 16 rolls and place them on a parchment-lined baking sheet.
  11. Repeat with the other half of the dough.
  12. Let the rolls rise until doubled in bulk.

  13. Bake in a preheated 350° oven 20-25 minutes or until lightly browned. Remove from the oven and brush with the frosting.
  14. 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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This content was written by Karen Hancock. If you wish to use this content in any manner, you need written permission. Contact Karen Hancock for details.