Decadent desserts: holiday cinnamon rolls

Christmas morning will be sweeter than ever when you serve these festive cinnamon rolls topped with a rich and creamy frosting. The surprise ingredient: fresh cranberries for a burst of jolly redflavour.

Prep time 25 min

Cook time 50 min

Serves 15

Rolls

• 75 ml (1 1/4 c) sugar, divided
• 125 ml (1/2 c) water
• 500 ml (2 c) cranberries
• 5 ml (1 tsp) grated orange peel
• 2 pkgs (8 g/1/4 oz each) active dry yeast
• 125 ml (1/2 c) warm (42° to 45°C/110° to 115°F) water
• 125 ml g (1/2 c/1 stick) unsalted butter or margarine, softened
• 125 ml (1/2 c) milk
• 2 eggs
• 5 ml (1 tsp) salt
• 5 ml (1 tsp) ground cinnamon
• 2 ml (1/2 tsp) ground nutmeg
• 585 to 650 g (4 1/2 to 5 c) all-purpose flour
• 5 ml (1 tsp) oilMelted unsalted butter or margarine

  Frosting

• 130 g (1 c) confectioners' sugar
• 40 g (1 1/2 oz) cream cheese, softened
• 60 g (1/4 c/1/2 stick) unsalted butter or margarine, softened
• 2 ml (1/2 tsp) vanilla extract2 ml (1/2 tsp) milk

1. For rolls, in a medium pot, bring 175 millilitres (3/4 cup) sugar and the water to a boil. Add the cranberries and return to a boil. Boil, uncovered, for 20 minutes, stirring ­occasionally. Stir in the orange peel, remove from heat and let cool. Cover and chill.
2. In a small bowl, dissolve the yeast in the water. Add the butter or margarine, milk, eggs, salt, cinnamon, nutmeg the remaining sugar and 400 grams (three cups) of the flour. Beat until smooth. Add enough remaining flour to form a soft dough.
3. Turn onto a floured surface; knead until smooth and elastic, six to eight minutes. Coat a large bowl with the oil and add the dough, turning to coat. Cover the bowl and let rise in a warm place (29°C/85°F) free from drafts until the dough has doubled in bulk, about one hour.
4. Punch dough down. Roll into a 25 x 40-centimetre (10 x 15-inch) rectangle and brush with butter. Spread the cranberry filling over the dough to within 2.5 centimetres (one inch) of the edges. Roll up, jelly-roll style, starting at a long side.
5. Cut into 15 slices. Place in a greased 23 x 35-centimetre (nine x 13-inch) baking pan. Cover and let rise until doubled, about 30 minutes.
6. Preheat the oven to 190°C (375°F).
7. Bake until golden brown, 25 to 30 minutes. Cool in the pan for five minutes, then remove to a wire rack.
8. Meanwhile, for frosting, in a small bowl, beat together the confectioners' sugar, cream cheese, butter or margarine, vanilla and milk until smooth. Spread over the warm rolls.

For a dash of Christmas cheer, scatter red and green coloured sugar over the white frosting on the rolls.