White Chocolate Cranberry Cinnamon Rolls

 

 These are totally awesome! Worth the extra time, and not too challenging. Get started the night before.

Ingredients:

Dough:
- 1 package (2 1/4 teaspoons) active dry yeast
- 1 cup warm water (110 to 115F)

- 1/2 cup butter, melted
- 1/4 cup sugar
- 1 teaspoon salt
- 2 1/2 to 3 cups all-purpose flour

Filling:
- 1/2 cup butter, softened
- 1/4 cup packed brown sugar
- 1 teaspoon ground cinnamon

- 5-6 oz (3/4 to 1 cup) white chocolate chips
- 1/2 to 3/4 cup dried cranberries
- 1/4 to 1/2 cup chopped pecans 

Glaze:
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 1/2 to 3 tablespoons heavy whipping cream

Directions:

Dissolve the yeast in the warm water. In a separate bowl, combine the melted butter, sugar, salt, and 2 cups flour. Add the dissolved yeast in water. Beat until smooth. Stir in enough remaining flour (additional 1/2 to 1 cup) to form a soft dough. 

Turn dough onto a floured surface. Knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and refrigerate overnight.

In the morning, punch the dough down. On a lightly floured surface, roll into a 12x12" rectangle.

For filling, combine the butter, brown sugar, and cinnamon. Spread over dough to within 1/2" of edges. Sprinkle with white chips, cranberries, and pecans. Roll up jelly-roll style; pinch seam to seal.

Cut into 8-10 slices using unflavored dental floss. Place cut side down in a greased 9x13" baking pan. Cover and let rise in a warm place until doubled, about 45 minutes. 

Bake at 350F for 30-35 minutes or until golden brown. 

For glaze, combine the powdered sugar, vanilla, and enough heavy cream to achieve desired consistency. Drizzle over warm rolls. Refrigerate leftovers.