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.

Rugelach

 

Grandma Harriet’s rugelach

Yield: 16 rugelach

Ingredients

2 cups of all-purpose flour, plus a little for rolling

1/3 cup of granulated sugar

1 teaspoon of vanilla powder or extract

1/2 teaspoon of kosher salt

8 ounces cream cheese, softened and cut into small pieces

1 1/2 sticks unsalted butter, softened, and cut into small pieces

1/3 cup of sour cream

1 egg, beaten

Sanding sugar, for garnish

(you can add a bit of lemon zest for a pop of flavor)

Filling options

Chocolate filling:

1/4 cup of Nutella

Jam filling:

1/4 cup of Apricot Jam

Nut filling:

1 tablespoon of white sugar

1 tablespoon brown sugar

1/4 cup of toasted chopped walnuts

Cinnamon:

2 tablespoons of white sugar

1 teaspoon of ground cinnamon

Directions:

Place the flour, sugar, vanilla powder and salt into a food processor and pulse to combine. Feed the cheese and butter through the shute with motor running.  Once the dough begins to form, add sour cream and continue til fully combined The dough will be very tacky.

With floured hands, remove the dough and place on plastic wrap  Form into a circle and wrap tightly. Place in fridge for 1 hour.

When dough is ready, cut into 4 pieces and preheat oven to 350.

Roll dough into a thin 12 circle and with pizza cutter, make 16 rolls.

Sprinkle with filling and roll up. Place seam side down on parchment lined sheet. Brush with egg wash and sanding sugar.  Bake 15 minutes.

Until the rugelach is golden brown. Cool completely on cookie sheet.

Dust with Powder Sugar

**roll and freeze so you'll always have fresh cookies from the freezer.  Just add 2-3 minutes baking time

Salisbury steak meatballs

 These were amazing.  Made them last night however i am not good at making meatballs and keeping them round.  Yesterday's issue I think was that they were too wet...I needed more Panko.  But they were wonderful, especially over mashed potatoes.

from JoCooks

Coated in a rich brown gravy with little bits of onion and then topped with fresh chopped parsley, these delicious Salisbury Steak Meatballs are the ultimate classic comfort food. It’s a super easy 2-step recipe that your whole family will love!

For Meatballs

• ▢ 1½ pound ground beef (lean)
• ▢ ½ cup breadcrumbs (I used Panko)
• ▢ 1 egg
• ▢ ¼ cup ketchup
• ▢ ¼ cup mustard (coarse grain )
• ▢ 1 tablespoon Worcestershire sauce
• ▢ 1 teaspoon seasoning salt
• ▢ ½ teaspoon pepper
• ▢ 1 teaspoon onion powder
• ▢ 2 tablespoons olive oil (for frying)

For Gravy

• ▢ 2 tablespoons butter (unsalted)
• ▢ 1 large onion (chopped)
• ▢ 2 tablespoons all-purpose flour (or cornstarch)
• ▢ 1 cup beef broth (or chicken broth, low sodium or no sodium added)
• ▢ 1 tablespoon Worcestershire sauce
• ▢ ½ teaspoon seasoning salt
• ▢ 1 tablespoon ketchup
• ▢ 1 tablespoon fresh parsley (chopped, for garnish)

Add all the meatball ingredients (excluding the olive oil) to a large bowl and mix well, use your hands. 

Shape into 1 inch meatballs. You should get about 30 meatballs

Add the olive oil to a large skillet and heat over medium to 

high heat. Add meatballs and cook. If you're using a 

large skillet all meatballs should fit in one batch 

otherwise, you might have to fry them in a couple 

batches. Cook the meatballs on all sides, add more

 oil if needed. Remove meatballs from skillet and set aside.

OR

Oven

Besides frying or air frying, you could also bake the meatballs. I bake meatballs all the time and they turn out great. To bake them, coat a baking sheet with cooking spray, or use a baking rack. Bake at 375°F for 30 minutes until golden brown.

continue

To the same skillet add butter and melt. Add onion and cook until onion is soft and translucent. 

Sprinkle the flour over the onion and stir. Cook for about

 1 minute to remove the raw flour taste. (If using 

cornstarch make a slurry with equal amounts water

 and cornstarch) Add broth and remaining gravy 

ingredients to skillet, and cook for about 3 to 5 minutes, 

sauce should thicken. If the sauce is too thick add a 

bit more beef broth. Taste for seasoning and adjust 

as necessary.

When the gravy is done add the meatballs back to 

the skillet and toss them around so they're covered in

the gravy. Garnish with parsley.