Hershey's Cranberry Cinnamon Rolls

 

Every morning is better when the kitchen is filled with the warm scent of cinnamon rolls! This Cranberry Cinnamon Rolls recipe features a fruity filling and sweet and tangy HERSHEY’S Cream Cheese Flavored Chips inside and out. The icing is the best part of this pastry, and the double cream cheese frosting on top adds a new layer of flavor. Cranberry Cinnamon Rolls are the perfect start for Thanksgiving or a unique addition to your fall brunch menu. Explore more morning magic makers on our pastries page, featuring tarts, turnovers and more.

• ¹/₄ cup

  butter (cold, cubed)
• 1 cup

  milk
• ¹/₄ cup

  water (warm)
• 1 Tbsp

  active dry yeast
• 6 Tbsps

  granulated sugar (divided)
• 1

  egg
• ¹/₂ tsp

  salt
• 3 - ¹/₁cups

  all-purpose flour
• ¹/₂ cup

  HERSHEY'S Cream Cheese Flavored Chips
• CRANBERRY FILLING Recipe Follows

  
  

  • 2 Tbsps

    orange juice
  • 6 Tbsps

    granulated sugar
  • 1 cup

    fresh or frozen whole cranberries
  • ¹/₄ cup

    butter (1/2 stick), softened
  • 6 Tbsps
  • 1 Tbsp

    orange zest (from one orange)
  • ¹/₂ tsp

    ground cinnamon
  • DOUBLE CREAM CHEESE FROSTING Recipe Follows
  • 2 Tbsps

    butter
  • ¹/₃ cup

    HERSHEY'S Cream Cheese Flavored Chips
  • 2 oz

    cream cheese, softened
  • ³/₄ cup

    powdered sugar
  • 1 to 2Tbsps

    heavy whipping cream (if needed)

    
    

    Combine butter and milk in medium saucepan; heat over medium heat just until the butter us melted. Remove from heat; cool to lukewarm.

    2

    Meanwhile, combine warm water, yeast and 1 teaspoon sugar in bowl of stand mixer. Allow to sit until the mixture becomes foamy (about 10 minutes).

    3

    Add cooled milk mixture, remaining sugar, egg and salt to yeast mixture in stand mixer. Mix until combined. Mix in 2 cups flour. Continue adding remaining flour, 1/2 cup at a time, until dough is sticky, but can be pulled from the sides of the bowl with a rubber scraper.

    4

    Transfer dough to large greased bowl, turning to coat dough. Cover; allow to rest until doubled in size (about 1 hour). 

    5

    Make CRANBERRY FILLING. Place dough on lightly floured surface. Roll dough into 12 x 12-inch rectangle. Spread cranberry filling evenly over top of dough, leaving a 1-inch border. Sprinkle filling with 1/2 cup cream cheese chips. 

    6

    Spray 13 x 9 x 2-inch baking pan with nonstick cooking spray or line pan bottom with parchment paper; set aside. Starting from bottom of long side of rectangle, roll dough to form 12-inch roll. Cut off very edge of ends; cut remaining roll into 12 even slices. Place slices in prepared pan. Cover; let rise for 30 to 45 minutes.

    7

    Heat oven to 350° F. Bake rolls 17 to 20 minutes or until tops are golden brown. Do not over bake.

    8

    Meanwhile, prepare DOUBLE CREAM CHEESE FROSTING. Spread frosting on warm rolls and serve. Makes 12 rolls.

    CRANBERRY FILLING: 

    Combine water and granulated sugar in medium saucepan. Heat over medium heat until sugar is dissolved. Add cranberries, cooking until cranberries are bursting. Place fine mesh sieve over bowl; pour cranberries into sieve. Use a rubber scraper to press down on berries, pressing out as much of the liquid as possible. Discard liquid or save for another use.

    Mix together butter and brown sugar in medium bowl. Add drained cranberries, orange zest and cinnamon, mixing thoroughly.

     

    DOUBLE CREAM CHEESE FROSTING:

    Place butter and cream cheese chips in medium microwave-safe bowl. Microwave at MEDIUM (50%) 30 seconds; stir. If necessary, microwave at MEDIUM an additional 10 seconds at a time, stirring after each heating, until chips are melted and mixture is smooth when stirred.
    

    Add cream cheese, beat until well blended. Gradually beat in powdered sugar. If needed, add small amounts of heavy cream, beating until desired consistency. Makes generous 3/4 cup frosting.