Orange Cranberry Rolls
If you're searching for a Christmas morning brunch recipe, look no further. These Orange Cranberry Rolls with white chocolate cream cheese frosting will be the star of the show. Using Rhodes bread dough for the rolls makes them simple and stress-free to make.
Servings 12 rolls
Ingredients
- 1 frozen Rhodes bread loaf
- 1 cup granulated sugar
- 1 orange, zested
- 2 Tablespoons melted butter
- 1/2 cup dried cranberries
For the Frosting:
- 1/2 cup white chocolate chips
- 3 Tablespoons cream cheese, room temperature
- 1/2 cup butter, room temperature
- 1 1/2 cups powdered sugar
- 1/2 teaspoon salt
- 1/2 teaspoon vanilla extract
- 1 orange, zested
- 1/2 cup dried cranberries
Instructions
- Thaw bread dough according to package directions. Once thawed, preheat oven to 400 degrees F.
- On a floured surface, roll out bread dough into a rectangle around 12"x18". Add sugar and zest of 1 orange to a bowl. Stir together then pinch sugar and zest together with your fingers to release the oils. Brush butter over dough then sprinkle with the orange sugar. Sprinkle with 1/2 cup dried cranberries.
- Roll the long edge up tightly until you have a long log. Cut in half. Then cut each half in half. You'll have 4 pieces at this point. Cut each piece into equal thirds. Spray a 13x9inch pan with nonstick spray and place the orange cranberry rolls evenly in the prepared pan.
- Bake for 18 to 20 minutes, until lightly golden. Remove from the oven and allow to cool while making the frosting.
- Add white chocolate chips to a microwave safe bowl. Microwave for 30 seconds then stir. Repeat this process until melted. Set aside and allow to cool to room temperature.
- Cream the cream cheese and butter together in a bowl. Add the cooled white chocolate and mix again. Add powdered sugar, salt, vanilla and orange zest. Cream together until smooth. Spread over cooled rolls then sprinkle with dried cranberries.