Glazed Cranberry Rolls

Course: Dessert

Cuisine: Christmas, North American, Thanksgiving

Prep Time: 30

Cook Time: 10

Total Time: 40

Servings: rolls

Calories: 444kcal

Author: Lord Byron's Kitchen

One of my favourite holiday ingredients, the delectably tart cranberry, is being put to great use today! These Glazed Cranberry Rolls are made with a light, biscuit-like dough and rolled with chunky cranberry sauce. Drizzled with a sweet glaze, these are absolutely delicious and very festive too!

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Ingredients

For the Dough:

1/4 cup butter, softened
1/4 cup sugar
1 large egg
3/4 cup milk
1 teaspoon orange extract
2 1/2 cups all-purpose flour
4 teaspoons baking powder
1/2 teaspoon salt

For the Filling:

1/2 cup butter, softened
3/4 cup sugar
2 cups chunky cranberry sauce

Assembly:

1 large egg
1 tablespoon water

For the Glaze:

2 cups confectioner's sugar
2 tablespoons milk
2 tablespoons sanding sugar, optional

Instructions

For the Dough:

Preheat your oven to 400 degrees F. Line a baking sheet with parchment paper or a silicone baking mat and set aside.
In a large mixing bowl, use a hand-held mixer to beat together the butter and the sugar until well incorporated.
Add the egg and beat into the butter and sugar.
Next, add the milk and orange extract. Beat to combine.
Sift together the flour, baking powder, and salt.
Add the dry ingredients into the wet mixture and beat well to combine.
When a dough is formed, pat into a ball and place the dough into the fridge to cool for 15 minutes.

Assembly:

Once the dough has cooled, roll dough on a lightly floured surface to a rectangular shape measuring 11x16 inches.
Use a pastry brush to brush the butter over the surface of the rolled dough.
Evenly distribute the cranberry sauce over the layer of butter and sprinkle the sugar over the layer of cranberry sauce.
Carefully lift the dough slightly from one end and begin rolling the dough into a long cylinder, working your way down the side of the rolled dough. Try to roll as tightly as possible without breaking or tearing the dough.
Once rolled, use a sharp knife to slice the rolled dough into 3/4 inch slices. Place onto the prepared baking sheet, leaving two inches of space between each roll.
Next, whisk together the egg and the water. Use a pastry brush to lightly brush the top and sides of each roll.
Bake for 14 minutes. Remove from oven and allow to cool on the baking sheet.

Glaze:

Once cooled, in a mixing bowl, whisk together the confectioner's sugar and milk until smooth.
Drizzle the glaze over the rolls and top with sanding sugar.
Serve and enjoy!

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