Take time to slow down...

Sunday mornings are marvelous for a glowing cinnamon roll. Typically breakfast food is not my choice, and I do not commonly fancy to eat something sweet in the morning. I speculate my sweet tooth struck, and I established to adjust a classic sweet breakfast delight. Today I am introducing cranberry orange cinnamon rolls with pecans. This was a winsome twist on a traditional cinnamon roll. They are topped with a delicate frosting. This recipe makes two 9x13 pans, so it can easily be cut in half depending on how many will be savoring the rolls. They warm up very nicely the next day. Enjoy your Sunday!

Cranberry Orange Cinnamon Rolls with Pecans

2 packages of yeast, dissolved in 1 cup lukewarm water

6 T shortening

1 C granulated sugar

7 C all purpose flour (you might need a little extra if the dough is still sticky)

2 C hot water

2 large eggs, beaten

1 T salt

1/2 stick unsalted butter, softened

1 C light brown sugar

1 1/2 C dried cranberries

1 T ground cinnamon

Zest of 2 large oranges

For the Frosting

1/2 stick unsalted butter, softened

2 C powdered sugar

2 T milk

1 1/2 T orange zest

2 T fresh orange juice

Add yeast to 1 cup of lukewarm water. Stir with a spoon and set aside for about five minutes.

In the bowl using a mixer combine shortening, sugar, and salt to hot water and beat for 30 seconds. Let cool to lukewarm temperature. Stir in 2 cups of flour and mix until smooth. Add yeast mixture and mix until well combined. Mix in the beaten eggs.

Gradually stir in the remaining flour and mix (when you can no longer use the mixture just stir by hand) for about 2 minutes. Remove dough from the bowl and place on a lightly floured counter. Knead by hand, add a little flour if the dough is still sticky. Knead until dough feels satiny and smooth.

Put the dough in a greased bowl and cover with a towel. Let rise for 30 minutes or until dough doubles in size.

Remove dough from bowl and place on a lightly floured counter. Divide dough in half. With a rolling pin, roll one half of the dough into a rectangular shape. Spread dough evenly with 2 tablespoons of softened butter. Sprinkle dough with 1/2 cup brown sugar, 3/4 cup dried cranberries,  half the pecans, zest of 1 orange and 1/2 tablespoon cinnamon.

Gently roll up dough into one long roll. Cut rolls  about two inches thick.  Dip and twist the rolls into the orange sugar mixture. Place rolls in greased 9X13 baking pans. Now follow the exact same steps with the other half of the dough.

Place rolls in a warm spot and cover with a towel. Let rolls rise until double in bulk, about an hour. Bake rolls at 425 degrees F for 10 minutes. Reduce temperature to 350 degrees F and bake for 5-7 more minutes or until golden brown. Remove pans from oven and let cool on a wire rack for 5 minutes.

To make the frosting-in a medium bowl combine, butter, powdered sugar, milk, orange zest, and orange juice. Whisk until smooth. Frost the cranberry orange rolls generously with frosting. Serve warm.

Until tomorrow...Peace.