Cranberry Pecan Cinnamon Rolls
- 1⅓ cups whole milk (room temperature)
- ⅓ cup unsalted butter, softened to room temperature
- 4 cups all purpose flour
- ⅓ cup granulated sugar
- 3/4 teaspoon kosher salt
- 1 packet instant rapid rise yeast (1/4 ounce or two teaspoons)
- 1 large egg (room temperature)
- 1 egg yolk (room temperature)
- 1/2 cup butter, softened to room temperature
- 2/3 cup sugar
- 2 tablespoons cinnamon
- 1 cup finely chopped WoodstockⓇ Sweetened Dried Cranberries, plus more for topping
- 1 cup finely chopped WoodstockⓇ Pecan Halves, plus more for topping
- 1/4 cup softened butter
- 2 cups powdered sugar
- 2-4 tablespoons heavy cream
- 1 teaspoon vanilla extract
- Dough: Add butter and milk to a small pot over medium heat. Whisk until the butter is melted and the mixture reaches about 110˚F.
- Add yeast to the bowl of a stand mixer. Pour the butter and milk mixture over top while still warm. Whisk and let sit for about 1 minute.
- Add flour, sugar, salt, and eggs to the bowl. Using a dough hook, turn the mixer to medium-low and mix for 5 to 7 minutes to form a ball that pulls away from the sides of the bowl. You can add more flour if it’s still sticky, a few tablespoons at a time.
- Take the dough out of the bowl, grease the bowl with a light splash of vegetable oil, and put the dough back in. Cover with a clean kitchen towel and set in a warm place for 10 minutes.
- Preheat oven to 350 degrees F. Grease a 9x13 baking dish.
- Mix sugar and cinnamon together for the cinnamon roll filling and set aside. Make sure your butter is softened to room temperature.
- Flour a clean surface and roll the dough out until it’s about a ½ inch thick rectangle.
- Spread the softened butter over the dough and sprinkle with cinnamon sugar. Top with the cranberries and pecans.
- Starting with the long edge, roll the dough tightly to form a long log. Using a knife or unflavored dental floss, cut the log into a total of 12 even-sized cinnamon rolls.
- Place the rolls into the greased baking dish, swirl-side up. Cover with the same dish towel and allow to sit in a warm, dry place for another 20 minutes.
- While the rolls are sitting, make the icing. Add the butter and powdered sugar to a stand mixer and beat until light and fluffy (a few minutes). Add in the cream and vanilla and continue mixing.
- Bake cinnamon rolls for 23 to
28 minutes or until golden brown on top and cooked in the middle. Spread
the icing over the rolls and serve warm. Optional: top with more finely chopped
cranberries and pecans.