Thanksgiving Morning Cranberry Sweet Rolls

by Tonya Bolner
(Springale, AR USA)

These are our traditional Thanksgiving Morning Breakfast, they are absolutely delicious and so pretty when you wrap them individually in plastic wrap and serve in a pretty basket!

2 (.25 ounce) packages active dry yeast
2 1/2 cups warm water (110 degrees F)
1 (18.25 ounce) package yellow cake mix
6 cups all-purpose flour, divided
3 eggs
1/3 cup vegetable oil
1 1/2 teaspoons salt
1/2 cup butter, very very soft (I use 1/2 cup for each section of dough, 1 cup total)
4 tablespoons white sugar
2 tablespoons ground cinnamon

Filling for Cranberry Sweet Rolls:

3/4 cup sugar
1/2 cup water
2 cups cranberries
1 teaspoon grated orange peel


Icing (make double this recipe)

1/2 cup butter, melted
3 cups confectioner's sugar
2 teaspoons vanilla extract
1/4 cup milk


DIRECTIONS:
In a large bowl, dissolve yeast in warm water, and let stand for 3 minutes. Add cake mix, 1 cup flour, eggs, oil, and salt; beat well. Stir in remaining flour until a soft dough forms.
Knead on well floured surface for about 5 minutes. Place in a greased bowl, and turn to coat the dough surface. Let rise until doubled in bulk, about 45 minutes.

Preheat oven to 350 degrees F (175 degrees C).

To make the filling for the cranberry sweet rolls, combine the water and sugar in a medium saucepan and bring to a boil, add cranberries and boil for 14 minutes, stirring occasionally. Add zest, transfer to container, cover and chill.

Punch down, and divide into two equal parts. This makes it easier to roll out.

Roll out each section on a lightly floured surface.
Spread each with softened butter and spread with cranberry filling. Roll up like jelly rolls and cut buns 1 1/2 inches thick with a piece of dental floss or a dull knife. Place in greased baking pans, and allow to rise until doubled.

Bake at 350 degrees F (175 degrees C) for 20 to 25 minutes or until golden brown.

For the icing, combine sifted confectioner's sugar, 1/2 cup melted butter, vanilla, and milk. Remove baked buns from oven and spread with frosting while warm. Allow to cool in pan.