f you’re looking for a delicious, soft, and indulgent treat that combines the sweetness of white chocolate with the tartness of cranberries, these White Chocolate Cranberry Sweet Rolls are the perfect addition to your baking repertoire. These rolls are incredibly soft and fluffy, with a gooey filling of white chocolate and fresh cranberries, all wrapped in a pillowy dough. Topped with a sweet glaze, these rolls are perfect for breakfast, brunch, or as a special holiday treat.
What makes these rolls so special is the combination of rich white chocolate, juicy cranberries, and a soft, sweet dough. The white chocolate adds a creamy sweetness, while the cranberries provide a burst of tartness that perfectly balances the richness of the filling. The dough itself is light and fluffy, and the rolls bake up to golden perfection. Drizzled with a simple glaze, these rolls are irresistible and make for a perfect holiday breakfast or a sweet afternoon treat.
I first made these White Chocolate Cranberry Sweet Rolls when I wanted something festive and indulgent for a holiday brunch. The combination of white chocolate and cranberries is a classic, and after the first bite, I knew I had found a new favorite treat. These rolls are not only delicious but also look beautiful when served, making them perfect for any special occasion or just to enjoy with family.
Why These White Chocolate Cranberry Sweet Rolls Will Be Your New Favorite
- Fluffy and soft: The rolls are light and fluffy, with a melt-in-your-mouth texture.
- Perfect balance of flavors: The sweetness of white chocolate and the tartness of cranberries create a harmonious and festive flavor profile.
- Great for any occasion: Whether it’s Christmas morning, a family brunch, or just a sweet snack, these rolls are perfect for any time of year.
- Easy to make: With simple ingredients and a little patience, you can make these delicious rolls at home.
How to Make White Chocolate Cranberry Sweet Rolls
- Prepare the dough: In a small bowl, dissolve the yeast in the warm milk with 1 tablespoon of sugar. Let it sit for 5-10 minutes, until the yeast becomes foamy.
- Mix the dough: In a large bowl, combine the remaining sugar, melted butter, eggs, and vanilla extract. Add the yeast mixture and stir to combine. Gradually add the flour and salt, mixing until a dough forms. Knead the dough on a lightly floured surface for 5-7 minutes, or until smooth and elastic. Place the dough in a greased bowl, cover with a clean towel, and let it rise in a warm place for about 1-1.5 hours, or until it has doubled in size.
- Prepare the filling: In a small bowl, mix together the softened butter, brown sugar, and cinnamon until smooth. Set aside.
- Roll out the dough: Once the dough has risen, punch it down and roll it out on a floured surface into a 12×18-inch rectangle. Spread the cinnamon butter mixture evenly over the dough, leaving a small border on the edges. Sprinkle the white chocolate chips and cranberries evenly over the buttered dough.
- Form the rolls: Starting from the long edge of the dough, tightly roll it up into a log. Slice the log into 12 equal pieces and place them in a greased 9×13-inch baking dish.
- Second rise: Cover the rolls with a clean towel and let them rise for another 30-45 minutes, or until they have puffed up and are touching each other.
- Bake the rolls: Preheat your oven to 350°F (175°C). Bake the rolls for 20-25 minutes, or until they are golden brown on top.
- Prepare the glaze: While the rolls are baking, whisk together the powdered sugar, milk, and vanilla extract in a small bowl until smooth.
- Glaze the rolls: Once the rolls are done baking, remove them from the oven and let them cool slightly. Drizzle the glaze over the warm rolls for a sweet finishing touch.
- Serve and enjoy: Serve the rolls warm, and enjoy the creamy, tart, and sweet flavors of these festive treats!
Tips
- If you don’t have fresh cranberries, dried cranberries will work just as well.
- For extra flavor, toast the pecans and add them to the filling for a bit of crunch.
- The rolls are best served fresh, but they can be stored in an airtight container at room temperature for 1-2 days.
- If you prefer a more gooey filling, add extra white chocolate chips or a spoonful of sweetened condensed milk to the filling mixture.
Substitutions and Variations
- Gluten-Free: Use a gluten-free flour blend to make this recipe gluten-free.
- Dairy-Free: Substitute dairy-free butter and milk for a dairy-free version.
- Different Fruit: Try swapping the cranberries for other fruits like cherries, blueberries, or raspberries for a different flavor.
- More Spice: Add a pinch of nutmeg or ginger to the cinnamon filling for a warm, spiced twist.
Make a Healthier Version
- Lower Sugar: Use a sugar substitute like stevia or monk fruit for the glaze and filling to reduce the sugar content.
- Reduced Fat: Use light butter and reduce the amount of sugar in the glaze to make a lower-fat version.
- More Protein: Add a scoop of vanilla protein powder to the dough or filling for an extra protein boost.
And there you have it! These White Chocolate Cranberry Sweet Rolls are a perfect combination of soft, fluffy dough, creamy white chocolate, and tart cranberries—making them the perfect festive treat for any occasion. Whether you’re serving them for breakfast, dessert, or at a holiday gathering, they’re sure to impress. Don’t forget to let us know how your rolls turn out, and check out some of our other delicious holiday recipes for more inspiration!
Frequently Asked Questions:
- Can I make these rolls ahead of time?
Yes! You can prepare the dough and filling ahead of time, and then bake the rolls the next day. Alternatively, you can bake them and store them in an airtight container for 1-2 days. - Can I freeze these rolls?
Yes, you can freeze the unbaked rolls before the second rise. Freeze them in a single layer on a baking sheet, then transfer to a freezer bag. When ready to bake, let them thaw and rise for 2-3 hours, then bake as usual. - Can I use a different filling for the rolls?
Absolutely! You can swap the white chocolate and cranberries for cinnamon sugar, Nutella, or even fruit preserves for a different flavor. - How do I store leftover rolls?
Store leftover rolls in an airtight container at room temperature for up to 2 days or refrigerate them for longer storage. - Can I make these rolls without the glaze?
Yes, you can skip the glaze if you prefer a less sweet roll, or substitute it with a dusting of powdered sugar instead. - How do I make these rolls extra fluffy?
Make sure the dough is well-kneaded and given enough time to rise. Also, ensure that your yeast is fresh for the best results!
White Chocolate Cranberry Sweet Rolls
Course: All Word Recipes4
servings30
minutes40
minutes300
kcal0
minutesKeep the screen of your device on
Ingredients
For the dough:
2 1/4 tsp 2 1/4 active dry yeast (1 packet)
1 cup 1 warm milk (110°F/45°C)
1/4 cup 1/4 granulated sugar
1/3 cup 1/3 unsalted butter, melted
2 large 2 eggs
4 cups 4 all-purpose flour
1/2 tsp 1/2 salt
1/2 tsp 1/2 vanilla extract
For the filling:
1/2 cup 1/2 white chocolate chips
1/2 cup 1/2 fresh or dried cranberries (or a mix of both)
1/4 cup 1/4 unsalted butter, softened
1/4 cup 1/4 brown sugar
1 tsp 1 ground cinnamon
For the glaze:
1/2 cup 1/2 powdered sugar
2 tbsp 2 milk
1/2 tsp 1/2 vanilla extract
Directions
- Prepare the dough: In a small bowl, dissolve the yeast in the warm milk with 1 tablespoon of sugar. Let it sit for 5-10 minutes, until the yeast becomes foamy.
- Mix the dough: In a large bowl, combine the remaining sugar, melted butter, eggs, and vanilla extract. Add the yeast mixture and stir to combine. Gradually add the flour and salt, mixing until a dough forms. Knead the dough on a lightly floured surface for 5-7 minutes, or until smooth and elastic. Place the dough in a greased bowl, cover with a clean towel, and let it rise in a warm place for about 1-1.5 hours, or until it has doubled in size.
- Prepare the filling: In a small bowl, mix together the softened butter, brown sugar, and cinnamon until smooth. Set aside.
- Roll out the dough: Once the dough has risen, punch it down and roll it out on a floured surface into a 12×18-inch rectangle. Spread the cinnamon butter mixture evenly over the dough, leaving a small border on the edges. Sprinkle the white chocolate chips and cranberries evenly over the buttered dough.
- Form the rolls: Starting from the long edge of the dough, tightly roll it up into a log. Slice the log into 12 equal pieces and place them in a greased 9×13-inch baking dish.
- Second rise: Cover the rolls with a clean towel and let them rise for another 30-45 minutes, or until they have puffed up and are touching each other.
- Bake the rolls: Preheat your oven to 350°F (175°C). Bake the rolls for 20-25 minutes, or until they are golden brown on top.
- Prepare the glaze: While the rolls are baking, whisk together the powdered sugar, milk, and vanilla extract in a small bowl until smooth.
- Glaze the rolls: Once the rolls are done baking, remove them from the oven and let them cool slightly. Drizzle the glaze over the warm rolls for a sweet finishing touch.
- Serve and enjoy: Serve the rolls warm, and enjoy the creamy, tart, and sweet flavors of these festive treats!
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