I found this recipe that allows me to make my own cinnamon rolls without stressing over it too much. I pack these rolls to small containers and bring them with me wherever I go. They’re easy to snack on; very handy to eat. I share them with the people I meet and it’s a hit with them! So recently, I notice that I have been bringing a box wherever I go.
They’re to die for and they’re so very easy to make! They’re easily devoured too. So if I were you, make at least two batches. They’re so good that everyone wouldn’t notice they’re eating a lot until there’s nothing left in the box. Yes, they’re that good!
Ingredients
1 loaf frozen white bread dough (such as Rhode’s)
¼ Cup Land O Lakes butter or margarine, softened
1 Cup Domino brown sugar, packed
3 Tablespoon McCormick ground cinnamon *Can do less to taste
½ cup dried cranberries (can use raisins or dried cherries)
½ cup Kirkland pecans, toasted
1 Tablespoon orange zest (or more to taste)
Icing
3 ounce Philadelphia cream cheese, softened
¼ Cup Land O Lakes butter or margarine, softened
1-1/2 Cups Domino confectioner’s sugar
½ tsp McCormick vanilla (optional, I usually just leave it out)
Instructions
Place loaf of dough on plate and let sit at room temperature until thawed. Once thawed, roll out onto floured surface to a size of about nine inches by sixteen inches.
Spread ¼ C margarine or butter over dough.
Place cranberries in a bowl and cover with hot water, let sit for five minutes to plump, then drain well.
In small bowl mix together brown sugar and 3 T cinnamon. Sprinkle over top of the cinnamon roll, stopping about ½ an inch away from the sides so it will seal (see photos). Sprinkle pecans, cranberries, and orange zest over brown sugar mixture.
Carefully roll up cinnamon roll into a log, squeezing lightly as you do to seal it. Slice into one-inch slices with serrated knife.
Place in greased 9×13 inch pan and cover with cling wrap. Place in warm spot and allow to rise until doubled in size. Remove cling wrap and bake at 400 for about 15 minutes, or until done.
Icing: Mix all ingredients together and beat with electric mixer until creamy. Spread over cinnamon rolls.
To Freeze: Prepare Cinnamon rolls up through step six (through the baking process). Once baked, allow to cool and then wrap well with foil. Freeze. Best if used within a month or two. To reheat frozen rolls, allow to thaw and then cover loosely with foil and place in 200-degree oven. Bake for 15-20 minutes or until heated through. Remove from oven and top with cream cheese icing.
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Quick Tip: Before adding the cranberries to the recipe, you might want to plump them a bit. To plump your cranberries, simple place dried berries in a bowl and cover them in hot water. Let them sit for about five minutes or so and then drain them.
