There is no holding back now! Thanksgiving is a little over two weeks away and I’m in full on menu planning mode. Usually my mom preps the Turkey, but this year I have big plans that include dry brining and a butter soaked cheesecloth. Its going to be good people, it’s going to be really really good.
We aren’t here to talk about Turkey though. We are here because I figured out the key to making 30-minute cinnamon rolls – pre-packaged French bread dough.
If you are cursing me because I took a shortcut that is not only easy but taste exactly like homemade, I’m sorry, except I’m not. The holidays are about spending time with friends and family, not waiting two hours for breakfast. Besides, I strongly believe that it’s the love and thought you put into a dish that counts.
While the dough is pre-made, the filling of fresh cranberries heated until it forms a thick jam, is made with your own two hands.
The cranberry sauce is scatted over a layer of cinnamon sugar then rolled into a tight log. You cut each slice with a serrated knife, and place the rolls in a greased cake pan to bake. As you wait, you whip together the best part of any cinnamon roll, the cream cheese frosting.
I added 2 oz. of melted chocolate to the cream cheese frosting because white chocolate and cranberries are soul mates. I’m the kind of person who likes her cinnamon rolls drenched in frosting, but if you aren’t that type, cut the frosting recipe in half.
These White Chocolate Cranberry Cinnamon Rolls are gooey, tart and require a mere five ingredients, perfect for the Thanksgiving morning.
If you decide to take a chance on these 30 Minute White Chocolate Cranberry Cinnamon Rolls, don’t forget to #YBH on Instagram so I can see it. High Five!
- ½ cup cranberries
- ⅛ cup water
- ⅓ cup sugar
- 1 loaf french bread dough (I used Pillsbury)
- 4 tablespoons softened butter
- ¼ cup brown sugar
- ⅛ cup white sugar
- 1 tablespoon cinnamon
- ¼ cup cream cheese
- 2 oz white chocolate, melted
- 1 - 3 tablespoons whole milk
- Pre-heat oven to 350 degrees F.
- In a heavy bottom skillet, heat cranberries, water and sugar until thickened, and the berries have popped, about 8 minutes. Set aside to cool.
- Unroll dough on a cutting board. Spread softened butter on dough, leaving a 1 inch border. Mix together brown sugar, white sugar and cinnamon in a bowl. Sprinkle over butter. Distribute the cranberry sauce over top. Re-roll dough into a log shape.
- With serrated knife, slice into 1 - 1½ inch thick slices and carefully place in a greased cake pan. Bake for 20 minutes, or until cinnamon rolls are golden brown.
- For the frosting, whip together the cream cheese and melted white chocolate in a bowl of a stand mixer. Slowly add in milk until the frosting is pourable, and smooth.
- Drizzle over warm cinnamon rolls. Serve.