Cranberry Cinnamon Rolls with Brown Butter Icing

For the dough:

1. In a small saucepan, add the milk and butter. Gently warm over medium low heat until the butter is melted and your mixture reaches 120-130°F. You want the mixture to be warm but not hot. Definitely not simmering or boiling. If it’s too warm, allow it to cool to 120-130°F.

2. While that is warming, sift together the flour, sugar and salt in a medium sized bowl. Set aside.

3. Into the bowl of a stand mixer bowl, add the warm milk mixture and the active dry yeast. Mix together well with a spatula or your fingers. Allow this to sit for 1-2 minutes. Next, add the flour mixture and egg and beat with the dough hook attachment on medium to medium-low speed until combined. If you notice your dough is sticking to the bowl, you can add additional flour in small increments, but not exceeding 1/2 cup more flour. I added another 1/4 cup. Allow the dough to form into a ball and pull away from the sides of the bowl. Continue to “knead” the dough on medium-low speed for 5 minutes.

4. Once dough has kneaded, remove from mixer, remove dough hook, pick up the dough with your hands and form into a ball. Place it back into your bowl, cover with a tea towel, and set in a warm part of your kitchen to rest and proof until doubled in size, about 40-45 minutes.

For the cranberry filling:

1. While your dough is resting and proofing, mix together the cinnamon, brown sugar and vanilla sugar in a bowl. Set aside.

2. In a food processor (or you can do this by hand with a knife as well) add the fresh cranberries. Pulse until they are very finely chopped but not pureed. Place into a separate bowl and set aside.

To make the rolls:

1. When the dough has proofed and doubled in size, remove it from the bowl and place onto a lightly floured surface. Roll out dough into a rectangle that measures approximately 14×20″.

2. Next, take your softened stick of butter and spread it evenly all over the surface of the dough, leaving a 1/4-1/2″ border of unbuttered dough along one side of the 20″ side.

3. Sprinkle the cinnamon sugar all over the buttered surface and smooth it out evenly with your hands.

4. Finally, sprinkle the finely chopped cranberries over the cinnamon sugar so it’s a nice even layer. Be careful not to get any of the cranberry liquid that might have accumulated while sitting.

5. Beginning with the 20″ side that doesn’t have the 1/4-1/2″ of blank dough, tightly roll dough over itself and continue until you reach the unbuttered side of the dough. Pinch the end of that unbuttered dough into the roll sealing and closing up the entire thing. Turn roll so that it is seam side down.

6. Using a sharp serrated knife, cut the roll into 1 1/4″ wide slices. I got about 14 good slices out of it.

7. Lightly grease a 9×13″ baking pan, two 9″ cake pans, or whatever you’re wanting to bake these babies in. Place the cut slices into that greased pan with a little space in between. They will rise and puff so you’ll want to give them room to do so.

8. Cover pan(s) again with your tea towel and allow to rest and proof one more time in a warm part of your kitchen. You’re looking for them to have swelled and puffed, about 30 minutes.

9. Preheat oven to 350°F and make sure your racks are in the center of your oven.

10. Once rolls have proofed the second time, place into the preheated oven and bake for 30 minutes or until rolls are golden brown and cooked all the way through. Make the icing while they bake. Remove from oven when done.

For the brown butter icing:

1. While the rolls are baking, melt and brown the butter. Do this in a small saucepan over medium heat. Stir regularly and heat until the butter turns golden brown and starts to smell nutty.

2. In a medium sized bowl whisk together the browned butter, powdered sugar and milk until a thick but slightly pourable icing forms. You may need to add a touch more milk to achieve this. You’re wanting the icing to resemble the texture of a cream cheese frosting.

3. Once the rolls are baked, remove them from the oven and allow them to rest 5 minutes before generously spreading the top with your brown butter icing!

Recipe loosely inspired by Gimmie Some Oven (gimmesomeoven.com).