Cranberry Cherry Rolls with Cream Cheese Glaze

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Hello all– It seems most every Thanksgiving we find ourselves seated at someone else’s table for a bountiful Thanksgiving feast.  And this year it’s true again.  We’re trekking up to San Francisco to share the day with kids there.

But don’t you know one of the nicest parts of Thanksgiving dinner is the leftovers!  So a couple weeks ago we decided to have an early Thanksgiving with friends– with the bonus of a little turkey, cranberry and stuffing in the fridge over the next few days!

It was the best.  Dear comfortable friends, talking long into the night over our potluck feast.  They brought the chutney, potatoes, asparagus, chipotle sweet potatoes in the door and I roasted a turkey– and baked up these cranberry cherry rolls.  I think they might just right for Christmas morning this year too.

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CRANBERRY CHERRY ROLLS WITH CREAM CHEESE GLAZE

Dough:
1 package rapid rise yeast (1 tab.)
1 cup warm milk (120-130 degrees)*
1/4 cup sugar
1 tsp. salt
1/4 cup oil
1 egg, room temperature**
3  1/2 cups flour

Filling:
1  1/2 cups cranberries, finely chopped
1/4 cup sugar
1/3 cup cherry preserves

Glaze:
4 oz. cream cheese
1/4 cup butter (1/2 stick)
1/2 cup powdered sugar
1 or 2 tab. whole milk or half & half
1/2 tsp. vanilla

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Put the yeast in a large heat proof mixing bowl (glass is best).  Stir in the warm milk until the yeast is dissolved.  Then add in the sugar, salt, oil and egg.  Mix together.  Next about 1/2 cup at a time, stir in the flour.  When it’s all mixed, knead the dough just 3 or 4 minutes.  If the dough gets sticky, add a bit more flour.

Cover the bowl with a damp dish towel and set it in a warm place to rise and hour & 15 minutes. (I heat the oven to 200 degrees for just 3 minutes and then turn it off while I’m mixing up the dough– then set the bowl in the warmed oven to rise)

While the dough’s rising, chop the cranberries– blender or food processor cuts them to fine bits.  Stir them with the sugar in a bowl and then add the cherry jam.  Set aside.

Take the dough out and punch it down and lift it from the bowl to a counter sprinkled with flour.  Roll out the dough with a rolling pin until you have a rectangle about 10″ by 18″.   Then spread the cranberry mixture over the rolled out dough clear to the edges.

Starting at the long 18″ upper edge, roll the dough toward you until you have a long tube shaped roll.  Then cut the rolls into 1″ slices and put them in a 9″x 13″ baking dish that has been sprayed with cooking spray.  (or–I used 2 10″ tart pans instead.)  Makes about 18 rolls.

Pop the rolls into the slightly warm oven to rise for 45 minutes more.

At the end of the 2nd rise of 45 minutes, turn up the heat to 375 degrees and make the rolls for 20 to 25 minutes until they are nicely browned.

While they are baking, whisk together the powdered sugar and 2 or 3 tablespoons of milk (depending on how thick you want your glaze to be).  When the rolls come out of the oven, let them cool about 10 minutes and then drizzle the glaze over the rolls.  They taste heavenly, eaten warm from the oven!

*I microwave the milk for 1 minute and it gets it pretty close to 120–then use a candy thermometer to check the temperature.
**Just microwave the egg for a few seconds if you’re taking it from the fridge.

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And here’s the friends– Sue pouring helping with the table before dinner.
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Thankful for you– Sue, Paul, Jill, Tim, Jenni, Jim, Jac, Jackie, Janet & my Larry too.

 

24 thoughts on “Cranberry Cherry Rolls with Cream Cheese Glaze

    • Thanks Lilly! Loved your water festival post. Looked like you had a wonderful eventful time… We have our own holiday next week of Thanksgiving– stopping to give thanks for all the good things in our lives. I’m looking forward to it…

  1. Your dessert looks almost too beautiful to eat!! Sometimes spending time with friends over the holidays is overlooked or there’s not enough time but it’s nice to see you made time to do this! It’s very inspiring!

    • Thanks Brittany! You’re so right–this time of year can get way too busy– but we’ve been friends for 35 to 40 years with all of these people– raised our kids together, buried parents together, gone through cancer & surgeries together, laughed and vacationed together. They’re like family.

  2. Looks like a wonderful time with friends!! Plus the cranberry cherry rolls look delicious!! I always look forward to your wonderful cranberry recipes this time of year Rhonda!! Have fun with the family!!

    • I Know Melody– the first time I see cranberries I scoop up several bags– they just seem festive and set in foods that mean good times with family & friends. I made multiple loaves of cranberry bread and toast slices for breakfast. Happy cooking for the big day in Texas! hugs hugs.

  3. I cannot tell you how mouthwatering this look and I imagine the tang from the cranberries with the sweet from the frosting is amazing! What a wonderful family pic! 🙂 You are setting the bar pretty high for future generations, lol! 🙂

  4. Hi Rhonda – that’s so true, if you don’t cook, you can’t be assured of leftovers. These rolls are impressive and just the thing for a holiday breakfast. I am going to try them! Have a wonderful Thanksgiving -Kat

  5. I love rolls! Most any flavor. Any kind. It doesn’t really matter. I wish rolls were one of those “super foods” that are fantastic for the body. haha. The ones you’ve made here look so good. I’ve never had cranberry rolls before, but I’m sure they are delicious, since you’ve made them and shared the recipe for us. I might just make this for our Christmas get-together. 🙂

    • Hey Daisy– yep bread & butter are my favorite food. I could just skip dinner and eat that! Do you have a lot of people in for your Christmas get-together? Does the family come to your house?? We have big families on both sides– Larry’s folks have 20 great grand kids and all the people in between. So we end up with a few big cooking celebrations Christmas week. I love it. Hope your week ahead is blessed with good conversations and laughing with people you love Daisy… hugs1

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