Cranberry Orange & Clove Cinnamon Rolls

I have yoga brain fog going on right now.  Do you get that?  After class my whole body just feels light and stretched, ahhh such a good feeling.  I kind of walk around with a goofy smile on my face that I hope is completely infectious as I pass people going into the gym. 
It’s kind of like you have a secret.  As people drag themselves into the gym…kind of grumpy or maybe a little intimidated they watch you walk out and think to themselves, why is she so darn happy?  Or maybe they just smile back at you.  Win!
Last night I ran my weekly 5k and oof, it wasn’t pretty.  Today my hips were yelling back as I coaxed them into butterfly stretch or whatever wacky twist we did with a super long name full of vowels that I don’t understand.
I promised them a treat when we got home.  Sometimes you need a little extra motivation and one cinnamon roll isn’t the end of the world.  Especially when you set up a little fancy plate, put some flowers on the table and sit down to enjoy your well deserved breakfast.  A cup of tea, a snoozing Watson at my feet, the window open to a cool breeze and sounds of birds and the water rolling into shore.  Yep, life doesn’t get much better!
Cranberry Orange & Clove Cinnamon Rolls

*The dough rises overnight*

Filling:
2 Tablespoons butter, melted
1 teaspoon fresh orange zest
1/4 cup dried cranberries
2 teaspoons sugar
1 teaspoon cinnamon
1/4 teaspoon clove

Dough Ingredients:
1 package yeast
1/4 cup warm water (100-110 degrees F)
2 tablespoons vinegar
2 cups milk minus 2 tablespoons
2/3 cup cold shortening (I only had butter on hand)
1 tablespoons sugar* (adapted for savory rolls)
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
5 cups flour

Directions:

1. In a small bowl mix together the warm water and yeast, let 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 a mixer set with a dough hook or large bowl, 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 milk mixture to 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 rise in the fridge over night.

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. okay… 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 butter. Sprinkle the sugar over the butter, then the cranberries and orange zest.  Mix the clove and the cinnamon together in a small bowl and then sprinkle that evenly over the dough.

8. Starting with the edge on the left start to roll the dough up like a yoga mat :) until it’s one long tube. Using a sharp knife measure out 12 pieces, making little indentations so you can cut it later. Cut into 12 pieces.

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

10. Preheat your oven to 400 degrees F. When it’s all ready, bake for 15-20 minutes until browned on top. Enjoy!

Comments

  1. says

    I love the idea of stuffing cinnamon rolls with orange and cranberry! Such a perfect fall breakfast or mid-morning coffee snack.

  2. says

    Yoga fog brain is a wonderful place to be. And I definitely think the peace that resonates on your face is infectious, so keep yoga-ing, girly! Your sweet version looks great – cranberry & orange is a delicious combo and I love that you didn’t overload them with a sugary frosting, instead allowed the flavors to come out and be subtly sweet. Very nice and tasty! :)