Cranberry Pecan Sweet Rolls
For the Dough
- 1/4 cup warm water
- 1/4 cup plus 1 1/2 teaspoons sugar, divided
- 1 tablespoon yeast
- 1/4 cup melted butter
- 1 egg
- 1 teaspoon salt
- 3/4 cup warm milk
- 3 1/2 cups flour, divided, plus more to reach a soft dough
For the Filling
- 3 tablespoons softened butter
- 1 cup fresh cranberries
- 1/2 cup chopped pecans
- 1 cup brown sugar
- 1 teaspoon orange zest
For the Icing
- 2 tablespoons butter
- 1/2 teaspoon vanilla
- 2 tablespoons orange juice, divided
- 1/2 cup (approximately) powdered sugar
Prepare the dough: In a large mixing bowl, combine water, yeast and 1 1/2 teaspoons sugar. Let sit for 5 minutes, or until yeast is foamy. In a separate bowl, mix together the remaining 1/2 cup sugar, melted butter, eggs, and salt. Add to the yeast mixture, then stir in the warm milk. Add 3 cups flour, 1 cups at a time. Add in the last 1/2 cup if necessary.
Knead dough on a well-floured surface, adding flour as necessary, until dough is soft and no longer sticky. Transfer dough to a lightly greased bowl and let rise until doubled in size, about 1 hour.
Prepare the filling: In a food processor, pulse the cranberries and pecans until they are in tiny pieces. Punch down risen dough and roll out into a large rectangle. Spread with softened butter and sprinkle with brown sugar, cranberries and pecans. Roll the dough up into a large log and cut into 1-inch rolls. Place rolls in a lightly greased 9x13 pan, lightly cover, and let rise until doubled in size, 30-45 minutes.
Bake at 350º F for 25 minutes, or until lightly browned. Spread the icing on while the rolls are still warm.
For the icing: Melt the butter in a medium-sized bowl. Add the vanilla and 1 tablespoon orange juice. Stir in enough powdered sugar to make icing the consistency of honey. Add more orange juice if you want a little more orange flavor, or if your icing ends up too thick.
*These values are approximate. Per serving, based on a 2,000 Calorie diet.