Monday's Recipe

Cranberry Orange Cinnamon Rolls

Yield: Makes about 30 rolls

ingredients:

For the rolls:

2 packages of yeast, dissolved in 1 cup lukewarm water
6 tablespoons shortening
1 cup granulated sugar
7 cups all purpose flour (you might need a little extra if the dough is still sticky)
2 cups hot water
2 large eggs, beaten
1 tablespoon salt

1/2 stick unsalted butter, softened
1 cup light brown sugar
1 1/2 cups dried cranberries
1 tablespoons ground cinnamon
Zest of 2 large oranges
3/4 cup granulated sugar

For the orange sugar topping:

Zest of 1 large orange
1/2 cup granulated sugar

For the frosting:

4 tablespoons unsalted butter, softened
2 cups powdered sugar
2 tablespoons milk
1 1/2 tablespoons orange zest
2 tablespoons fresh orange juice

directions:

1. Add yeast to 1 cup of lukewarm water. Stir with a spoon and set aside for about five minutes.

2. In the bowl of a stand mixer, add shortening, sugar, and salt to hot water and beat for 30 seconds. Let cool to lukewarm temperature. Stir in 2 cups of flour and mix until smooth. Add yeast mixture and mix until well combined. Mix in the beaten eggs.

3. Gradually stir in the remaining flour and mix with the dough hook for about 2 minutes. Remove dough from the bowl and place on a lightly floured counter. Knead by hand, add a little flour if the dough is still sticky. Knead until dough feels satiny and smooth.

4. Put the dough in a greased bowl and cover with a towel. Let rise for 30 minutes or until dough doubles in size.

5. Remove dough from bowl and place on a lightly floured counter. Divide dough in half. With a rolling pin, roll one half of the dough into a rectangular shape. Spread dough evenly with 4 tablespoons of softened butter. Sprinkle dough with 1/2 cup brown sugar, 3/4 cup dried cranberries, and 1/2 tablespoon cinnamon. Rub orange zest and granulated sugar together in small bowl. Sprinkle half of the mixture over the dough.

6. Gently roll up dough into one long roll. Cut rolls, using a piece of dental floss or thread, about two inches thick. Rub the zest of one orange and half cup of sugar together in a small bowl. Dip and twist the rolls into the orange sugar mixture. Place rolls in greased 9X13 baking pans.Now follow the exact same steps with the other half of the dough.

7. Place rolls in a warm spot and cover with a towel. Let rolls rise until double in bulk, about an hour. Bake rolls at 425 degrees F for 10 minutes. Reduce temperature to 350 degrees F and bake for 5-7 more minutes or until golden brown. Remove pans from oven and let cool on a wire rack for 5 minutes.

8. To make the frosting-in a medium bowl combine, butter, powdered sugar, milk, orange zest, and orange juice. Whisk until smooth. Frost the cranberry orange rolls generously with frosting. Serve warm.

*Note-these rolls are best eaten warm. To reheat-microwave each roll for about 15 seconds.

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