The Humpherys Family

Cranberry White Chocolate Cinnamon Rolls

Source  Taste of Home
Recipe Added:  3/6/2012
2 pkgs active dry yeast
2 cups warm water (110° to 115°)
1 cup butter, melted
1/2 cup sugar
2 tsp salt
5-6 cups flour
 
Glaze
2 cups powdered sugar
2 tsp vanilla
5 to 6 Tbsp heavy whipping cream
 Filling
1 cup butter, softened
1/2 cup brown sugar
2 tsp ground cinnamon
1 10-oz pkg white baking chips
1 cup dried cranberries
1/2 cup chopped pecans
In a large bowl, dissolve yeast in warm water. Add butter, sugar, salt and 4 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and refrigerate overnight.

Punch dough down. On a lightly floured surface, roll into a 24x12 rectangle. For filling, combine butter, brown sugar and cinnamon; spread over dough to within 1/2 in. of edges. Sprinkle with chips, cranberries and pecans. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 16 slices. Place in two greased 13x9 pans. Cover and let rise in a warm place until doubled, about 45 minutes.

Bake at 350° 30-35 minutes or until golden brown. Meanwhile, in a small bowl, combine powdered sugar, vanilla and enough cream to achieve desired consistency; drizzle over warm rolls. Cool on wire racks.
 Websites