These sweet, cinnamon-scented buns havedried sweet cranberries and a large marshmallow baked insidethe center of each one.
Recipe: Cranberry Rolls
2 (1/4-ounce) envelopes rapid-rise yeast
Combine yeast and 3/4 cup water in a glassmeasuring cup; let stand 5 minutes.
Beat yeast mixture, 1/4 cup sugar, andnext 4 ingredients at low speed with an electric mixer untilblended.
Turn dough out onto a well-floured surface,and knead until smooth and elastic (about 4 minutes).
Cover and let rise in a warm place (85°F/ 30°C), free from drafts, 45 minutes or until doubled inbulk.
Punch dough down, and divide into 12 portions.Roll each into a 3-inch circle.
Brush circles lightly with butter, reservingremaining butter.
Combine remaining 3/4 cup sugar and cinnamon;sprinkle evenly over circles. Place cranberries evenly in centerof each circle, and top with a marshmallow.
Pull edges of circle to center, and pinchto seal; shape into a ball. Place, seam side down, in lightlygreased muffin pans. Brush tops with reserved butter. Cover andchill 8 hours.
Remove from refrigerator, and let risein a warm place, free from drafts, 30 minutes or until doubledin bulk.
Bake at 400°F (205°C) for 12 minutesor until lightly browned; cool slightly.
Stir together powdered sugar, milk, andginger; drizzle over rolls.
3/4 cup warm water (105° to 115°F / 40° to 45°C)
1 cup granulated sugar – divided use
3 cups all-purpose flour
6 tablespoons vegetable oil
2 large eggs
1 teaspoon salt
1/2 cup butter or margarine, melted
1 teaspoon ground cinnamon
1 cup sweetened dried cranberries
12 large marshmallows
1 cup powdered sugar
1 tablespoon milk
1/4 teaspoon ground ginger
Makes 1 dozen.
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