Wednesday, December 4, 2013

Cran-Raspberry Sweet Rolls with Lemon Cream Cheese Frosting


This week I looked in my fridge and tried to decide what to do with all my left over cranberry sauce from thanksgiving.  Many ideas popped into mind but when I saw the yeast I decided Sweet Rolls was the way to go. They turned out fantastic and were devoured within an hour. I had never tried using extracts in dough before for enhanced flavor and I am so glad I did. The extra hint of lemon really made these rolls scrumptious!


Cran-Raspberry Sweet Rolls
1 1/4 ounce package quick rise yeast
1 cup warm milk (around 110 f)
1/2 cup sugar
2 eggs
1/3 cup butter melted
1 tsp salt
1 tsp lemon extract
4 cups flour

Filling
1/2 cup cranberry sauce & 1/2 cup seedless raspberry jam mixed together
* use more if you want them extra gooey!

Lemon Cream Cheese Frosting
8 ounces cream cheese
1/2 cup butter
3 1/2 cups powdered sugar
1/2 tsp salt
1 tsp lemon extract

Directions

Dissolve the yeast in the warm milk in a large bowl until bubbly, about 5 minutes.  Mix sugar, eggs, butter, salt, and extract in small bowl with a spatula then pour into the bowl with the yeast and milk and mix well. Mix in flour one cup at a time until well incorporated and it forms a smooth ball.  Place dough in a greased bowl and let rise somewhere warm until double in size, around an hour.  On a floured surface roll dough into a 16 by 21 inch rectangle and spread filling over the surface leaving an inch along each side of the 21 inch sides uncovered.  Carefully roll dough from the 21 inch side and then slice into 12 equal slices.  Place in a 9 X 13 pyrex sprayed with cooking spray. Cover with plastic wrap and let rise again until double in size, about an hour. Bake at 400 for 15-20 minutes or until tops are brown and rolls bounce back when touched.  While rolls are baking mix all of the frosting ingredients with a hand mixer until smooth.  When the rolls are done cover them with frosting and enjoy!

Sometimes in my house finding a warm place for the rolls to rise is tricky so I have resorted to using the dryer!  When a fresh load of laundry comes out and the dryer is still warm I simply place the drying rack inside and place the rolls there to rise.  Keeps curious fingers out of them not to mention our sneaky dog and they rise quickly!

~Ellen


6 comments:

Shandra said...

Can I just say these rolls were out of this world!! Ellen brought me one and I ate it up in seconds. I loved everything about it. The slightly tangy cranberry with the lemon cream cheese frosting. Perfection! Nice job Ellen with another great recipe :)

Ellen Johnson said...

Thanks Shandra!

Anonymous said...

I loved the idea of using my leftover cranberry sauce--the whole berry version and added the raspberry jam, but I chose to use my all time favorite dough recipe--Lion House rolls... They are fabulous and so light and airy--unfortunately, that causes one to eat more. Oh, and I added some orange juice concentrate to the cream cheese frosting! A definite 12+ out of 10!!! Thanks, Ellen!

Anonymous said...

How much yeast is in a packet?

Anonymous said...

I made these the other day and the dough was not light and airy like it looks like in the picture. Do you have any suggestions? I am not sure how much yeast was in a packet, maybe I added too much?

Ellen Johnson said...

I am so sorry it has taken me this long to respond! Life with a new baby has been crazy! I am not sure why yours didn't turn out right, I use the rapid rise yeast in the 1/4 oz or 7g packet which is almost a tablespoon of yeast. Make sure the dough is risen double in size both times to ensure that they are fluffy:) If you try it again and need quicker response email me at allforacoupon@gmail.com . Hope that helps!

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