Cranberry pecan rolls

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Cranberry pecan rolls are a seasonal sibling to the traditional cinnamon roll. The tartness from the cranberries is great – but of course the best part is the cream cheese frosting – tangy and not too sweet. Perfect. It is the perfect combination of sweet, tart, sticky and delicious. Pecans are native to North America where they’re still used in abundance, especially in cakes, pies and cookies. They belong to the same family as the walnut and have the same distinctive texture and ‘brain-like’ shape, but a slightly sweeter taste. Pecans are prone to rancidity, so use them as fresh as possible.

Ingredients:

For sweet bread dough recipe

3 cups water

5 cups flour

salt, little sugar and yeast

3 tbl melted butter

For rolls you will also need:

1 1/2 cups toasted pecans

2 cups dried cranberries

1 tsp vanilla

juice and zest from one orange

1 stick butter, softened

3/4 cup dark brown sugar

1/2 tsp salt

1 tsp cinnamon

cranberry pecan rolls

Preparation:

It is good to make the dough the night before and give it time to slowly proof in the fridge. In the morning you should take it out 30 minutes before you plan to roll it so it has a chance for the chill to subside.

Roll out the dough into a rectangle about 1/2″ thick.

In a small bowl combine the softened butter, dark brown sugar, salt and cinnamon. Spread this mixture all over the dough. Then sprinkle with the toasted pecans.

In another small bowl combine the dried cranberries, vanilla, juice and zest. Microwave for one minute. Stir and let the cranberries soak up all those wonderful flavors.

Sprinkle the cranberries over the dough.

Tightly roll up the dough starting from the bottom. Slice 1″ round and place in a greased baking dish. Do not overcrowd as they will grow quite a bit. Cover the rolls with a clean cloth and let rise for 30 minutes while you pre-heat the oven to 350*.

Bake for 30-40 minutes until light golden in color. Remove from the oven and let cool while you make the frosting.

Cream Cheese Frosting

8 oz. cream cheese (softened)

1 tbl. sour cream

4 oz. butter (softened)

1/4 tsp. salt

1 tsp vanilla

1/2 vanilla bean (optional but highly recommended)

1 cup powdered sugar

1 orange grated zest

Combine all ingredients and beat until smooth. To avoid lumps make sure the butter and cream cheese are very soft.

Let the rolls cool slightly before slathering on the frosting.