This recipe requires plumping the dried cranberries before adding them to the filling. Here’s how our friends from Wicked Good Kitchen suggest you’d do it:
Place cranberries in a small heatproof glass bowl. Pour enough boiling water over cranberries to cover them, about 1 cup. Allow to stand for 15 minutes to soften. Drain and pat dry with paper toweling before using in recipe. Alternatively, you may use warm orange juice instead of water or soak the cranberries overnight in liqueur such as Grand Marnier.
When I made these cinnamon rolls I totally soaked the cranberries in Grand Marnier! So delicious!
Ingredients
For the Cranberry & Tangerine Pecan Filling
6 tablespoons (75 grams) organic granulated cane sugar (or granulated sugar)
6 tablespoons (75 grams) firmly packed organic light brown cane sugar (or light brown sugar)
2½ teaspoons ground cinnamon
¼ teaspoon ground allspice
¼ teaspoon freshly ground nutmeg
¼ teaspoon kosher salt
¾ cup (90 grams) dried cranberries, such as Craisins® by Ocean Spray®, plumped
1 cup (110 grams) coarse-fine chopped toasted pecans
6 tablespoons (84.75 grams) unsalted butter, divided
6 tablespoons Tangerine Ginger Rum Jam, by Sunchowder’s Emporia
For the Rich & Buttery Sweet Biscuit Dough
3 cups (360 grams) unbleached all-purpose flour, see Notes below for Gluten Free Option
6 tablespoons (75 grams) organic granulated cane sugar
1½ tablespoons baking powder
¾ teaspoon kosher salt
¾ cup (1½ sticks or 169.5 grams) chilled unsalted butter, cut into small pieces
1 cup (240 grams) dairy sour cream
2 yolks from eggs graded large
1½ teaspoons pure vanilla extract
Extra flour for kneading and rolling dough
For the Orange-Vanilla Glaze
6 tablespoons (84.75 grams) unsalted butter
3 tablespoons freshly squeezed orange juice
1½ teaspoons pure vanilla extract
Pinch kosher salt
1½ cups (172.5 grams) confectioners’ sugar, sifted
NOTE: Plump dried cranberries, and toast and chop pecans for filling, before you start making the recipe.
Prepare the Cranberry & Tangerine Pecan Filling: In a medium mixing bowl, combine sugars, spices and salt; stir in cranberries and pecans. Melt the butter. Stir 3 tablespoons of butter into filling mixture blending well; set aside. Reserve remaining 3 tablespoons of butter to drizzle over dough before filling.
Grease 10-inch nonstick round baking pan with softened butter and set aside. (I like to use my 10-inch nonstick springform pan.) Alternatively, grease 12-cup nonstick standard muffin pan.
Prepare the Rich & Buttery Sweet Biscuit Dough: In a large mixing bowl, whisk together flour, sugar, baking powder and salt. Working with a pastry blender, cut in butter until mixture resembles coarse crumbs. In a small mixing bowl, gently whisk together sour cream, egg yolks and extract. Add sour cream mixture to dough mixture; gently stir until just combined. Do not overmix. Turn dough out onto a lightly floured work surface and gently knead about 8 times.
With a floured rolling pin, roll dough out into a rectangle measuring 18 inches by 12 inches. Spoon the jam onto dough and spread evenly with back of spoon. Drizzle dough with reserved melted butter; spread evenly with back of spoon. Sprinkle filling evenly over the dough to within ½ inch of edges. Firmly press down on the filling.
Beginning from the long side, tightly roll the dough jelly-roll fashion into a cylinder. (It helps to get the dough rolling with a stainless steel dough cutter.) Using a sharp knife, cut cylinder of dough into 12 slices each measuring 1½ inches thick. Place slices, cut side down, in prepared pan. Cover tightly with plastic food wrap and refrigerate overnight.
In the Morning: Remove the rolls from the refrigerator and set out at room temperature for 45 minutes. Arrange rack in center of oven and preheat oven to 400ºF. Bake rolls until puffed, filling is bubbly and top crust is golden brown, about 20 to 22 minutes for those baked in muffin pan and 28 to 30 minutes for those baked in 10-inch round pan. Allow to cool slightly on wire rack. Serve warm, drizzled with glaze.
Prepare the Orange-Vanilla Glaze: While the rolls are baking, prepare the glaze. In a small saucepan over low heat, melt the butter. Remove pan from heat, stir in orange juice, vanilla and salt. Let stand 2 to 3 minutes to cool. Whisk in the sugar until fully incorporated. Let stand 5 minutes to thicken. Whisk until smooth; use immediately. If preparing glaze the night before, store covered tightly. A good option is to transfer the glaze to a squeeze bottle with cap.
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Quick Tip: You can make an extra batch of these cinnamon rolls and freeze them!
Thank you to Wicked Good Kitchen for this awesome recipe.
