White Chocolate Cranberry Rolls

Homemade cranberry white chocolate rolls with orange glaze.

White Chocolate Cranberry Rolls

Course: Brunch, Dessert

Cuisine: Canadian

Prep Time: 20

Cook Time: 25

Proof Time: 1 30

Total Time: 2 15

Servings: servings

Calories: 408kcal

Author: Gloria Duggan | Homemade & Yummy

Homemade sweet rolls filled with white chocolate hazlenut chunks, dried cranberries and topped with an orange glaze. Festively delicous for the holidays.

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US Customary - Metric

Ingredients

Dough Ingredients:

2 ¾ cups all-purpose flour spooned and leveled
¼ cup granulated sugar
¾ cup milk whole is best
3 tablespoons unsalted butter
2 ½ teaspoons quick rise yeast
1 egg large size

Filling Ingredients:

½ cup butter softened
¼ cup brown sugar packed
1 teaspoon cardamom
6 ounces white chocolate hazelnut bars chopped
3 ounces dried cranberries

Glaze Ingredients:

1 cup icing sugar
¼ teaspoon orange extract
3 tablespoons fresh orange juice
1 teaspoon orange zest

Instructions

Prepare The Dough:

In a large bowl whisk the flour, sugar and salt together.
In a glass container microwave the milk and butter until it reaches no higher than 110 degrees F.
Whisk in the yeast until it is dissolved. Allow a few minutes for it to foam.
Pour the wet mixture into the dry ingredients, and add the egg.
Stir with a sturdy spoon until a soft dough forms.
Place the dough on a lightly floured surface (using floured hands) and knead for about 5 minutes until it forms a smooth ball. If you find the dough sticky, add a bit more flour.
Transfer the dough to a greased bowl, cover loosely with a kitchen towel and let it rest for about 10 minutes while you make the filling.

Prepare The Filling:

In a bowl combine the softened butter, brown sugar and cardamon .
Roughly chop the white chocolate bars on a cutting board.
Place the cranberries in a small bowl.

Filling The Rolls:

On a floured surface or silicone mat, roll out the dough into a rectangle about 14 x 8 inches.
Spread the butter mixture on the dough, going right to the ends.
Layer the chopped white chocolate evenly over the butter mixture.
Sprinkle the craberries on top.
Roll the dough from the long side into 14 inch log. Be sure to seal the long edge well.
Cut the log into 12 pieces and place them in a 9 x 13 greased baking pan.
Cover the pan with a kitchen towel, or plastic wrap and allow the buns to rise in a warm location for 90 minutes. They should double in size.

Baking The Rolls:

Preheat the oven to 375ºF.
Bake the rolls for about 25 minutes. If they are browning too quickly, cover the pan loosley with foil and continue baking until they are done.
Remove from oven and place the pan on a wire rack.

Glaze The Rolls:

Combine the icing sugar, orange juice and orange zest in a bowl.
Using a fork, drizzle the glaze over the warm rolls.
Allow the glaze to set, and enjoy!

Notes

I used 2 (90g) Ferrero Rocher White Hazelnut bars. Feel free to use any white chocolate bar or white chocolate chips you like.

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Nutrition

Nutritional information on this site is generated via a plugin. I am not responsible for the accuracy of the plugin information.