Premier White Morsel and Cranberry Cinnamon Rolls
2 loaves (1 lb. each) frozen white yeast bread dough, thawed, divided
2 Tbsp. butter, softened and divided ¼ c. granulated sugar
2 c. (12 oz.) pkg. white chocolate chips, divided 1 Tbsp. ground cinnamon
1 Tbsp. ground cinnamon 1 c. powdered sugar, sifted
1 c. sweetened dried cranberries, coarsely chopped & divided 3 Tbsp. milk
Preheat oven to 350°. Grease two 9” round baking pans. Roll 1 bread loaf into 15×10” rectangle on lightly floured surface. Spread 1 Tbsp. softened butter over dough. Combine sugar & cinnamon in small bowl, sprinkle 2 Tbsp. over dough leaving ½” border around sides. Sprinkle with ¾ c. white chocolate chips & ½ c. cranberries, firmly pressing chips & cranberries into dough. Roll up tightly, starting at short end; seal edges with water. Cut into 8 slices. Place cut side up in prepared baking pan. Repeat process with remaining bread loaf. Place in second pan. Cover; let rise in warm place until dough almost fills pans, about 30 minutes. Bake for 25-30 minutes or until golden brown. Cool for 15 minutes in pans on wire racks. Melt remaining white chocolate chips in small uncovered, microwave safe bowl on MEDIUM HIGH (70%) for 30 seconds. Stir. If necessary, microwave an additional 10-15 seconds stirring just until morsels are melted. Stir in powdered sugar & milk to make a stiff glaze. Drizzle over cinnamon rolls. (You can also make this recipe with whole wheat dough instead of white bread dough.)
This was a “Friday Favorites with Brenda” that I make during the holidays.