Add holiday cheer to your breakfast with these classic homemade cinnamon rolls.
Keep any holiday season breakfast or brunch bright and cheery with these classic cinnamon rolls—classic except that the filling includes tart, red, cranberries cooked into it.
Cranberry Cinnamon Buns
- 1 package active dry yeast
- 1/2 cup unsalted butter divided plus more for buttering pans
- 1/4 cup granulated sugar
- 1 large egg
- 1/3 cup milk divided
- 2 1/4 cup flour plus more for kneading and rolling
- 1/2 teaspoon salt
- 1 bag 16 ounces cranberries
- 1 cup packed light brown sugar
- 1 teaspoon ground cinnamon or cardamom
- 1/2 cup powdered sugar
- In a large bowl, dissolve the yeast in 1/4 cup warm water (about 110°F). Let sit until foamy bubbles form on the surface, about 5 minutes. Meanwhile, melt 1/4 cup butter in a pan over low heat and let cool just until warm.
- To the yeast, add melted butter, granulated sugar, egg, 3 tablespoons of the milk, flour, and salt. Stir or mix in a standing mixer with a dough hook until smooth, 5 minutes. Cover and let rise in a warm place until doubled in bulk, about 1 hour
- Meanwhile, put the cranberries, brown sugar, cinnamon, and remaining 1/4 cup butter in a medium saucepan. Over medium-high heat, cook, stirring frequently, until the butter and sugar melt and the cranberries pop, 5 to 10 minutes. Transfer to a metal bowl and set aside to cool (it will thicken as it cools).
- Butter a 9-inch cake pan. When the dough has doubled, punch it down and turn it out onto a lightly floured surface. Roll dough into a 1-ft. square, spread with the cranberry mixture. Roll dough into a log, pinching the seam to seal. Cut the log into 8 pieces and arrange, cut sides up, in a single layer in cake pans. Cover with plastic wrap and let sit until the rolls rise and their edges touch, about 1 hour. Alternatively, chill them overnight and let them come to room temperature before baking.
- Preheat oven to 350°F. Remove the plastic wrap from the rolls and bake until golden brown and a toothpick inserted in the center comes out clean, about 30 minutes. Let cool in pan 10 minutes.
- Meanwhile, make the glaze: Whisk together the remaining 3 tablespoons of the milk and ¼ cup of the powdered sugar in a small bowl. Remove the rolls from pans and drizzle with half of this thin glaze. Add the remaining 1/4 cup powdered sugar to remaining glaze and drizzle the thicker glazer over the rolls. Serve warm if at all possible.