Cranberry, Orange & Clove Sweet Rolls

Note: the dough recipe above makes enough for 24 rolls, but the filling is only enough for 12 rolls. I did this because I used the second half of the dough for a batch of savory rolls. If you want all sweet rolls, then double the amounts on the above filling list.

1. In a small bowl mix together the warm water and yeast. Let it sit for about 10 minutes until foamy.

2. Measure out two tablespoons of vinegar into a liquid measuring cup and then fill the cup to the two cup line with milk. Set aside.

3. In the bowl of a stand mixer set with a dough hook or in a large bowl (if using a hand mixer), mix together the flour, salt, baking soda, baking powder, and sugar. Cut in the shortening or butter using a fork or pastry blender until the butter pieces are the size of a large pea.

4. Now add the yeast mixture and the milk mixture into the flour and mix well.

5. Spray a large bowl with non stick spray and transfer the dough into it. Cover with plastic wrap and let the dough rise in the fridge overnight.

6. The next morning it will have grown! High five for making it to this point. I held my breath as I opened the door. OK, now flour your work surface generously. Remove the dough from the bowl and begin to roll it out into a large rectangle. At this point you can cut it in half if you’d like. (I would say YES, because I used 1/2 for sweet rolls, and 1/2 for savory, which was AWESOME.) But if you’d like 24 sweet rolls go for it.

7. Roll the dough out flat into a rectangle and brush with the melted butter. Sprinkle the sugar over the butter, then the cranberries and orange zest. Mix the cloves and the cinnamon together in a small bowl and then sprinkle that evenly over the dough.

8. Starting with the edge on the left side of you, start to roll the dough up like a yoga mat until it’s one long tube. Using a sharp knife measure and cut out 12 even-sized pieces, first making little indentations so you can cut it in a second. Then cut it into 12 pieces.

9. Spray a 9 x 13 pan with nonstick spray (I used Baker’s Joy) and place the 12 pieces into it evenly. It will seem like there’s a lot of room but trust me. Then cover the pan with a towel and let the rolls rise a second time for 1.5-2 hours or until doubled in size.

10. Preheat your oven to 400 F. When the rolls are finished rising, bake for 15-20 minutes until browned on top. Enjoy!

Adapted from Willow Bird Baking.