Cinnamon Roll Dough
2 1/2 teaspoons active dry yeast
1/4 cup plus 1 teaspoon granulated sugar
1/4 cup warm water (110°F)
6 tablespoons salted butter, at room temperature
4 large egg yolks, room temperature
3/4 cup kefir (or buttermilk), room temperature
1 teaspoon salt
3 1/2 to 4 cups all-purpose flour
Cinnamon sugar mixture:
1 cup light brown sugar
1 tablespoon cinnamon
12 ounces fresh cranberries
2 tablespoons orange zest and the juice of 1/2 an orange
1 cup sugar
1/2 cup cranberry juice
2 tablespoons maple syrup
dash of salt
2 tablespoons salted butter
Cream Cheese Glaze
4 ounces cream cheese
2 tablespoons salted butter, room temperature
1 1/4 cup powdered sugar
1/2 teaspoon vanilla
dash of sea salt
simple syrup (1/2 cup water + 1/2 cup sugar)
1/4 cup sugar
Prepare cinnamon roll dough. In a small bowl, dissolve the yeast and 1 teaspoon granulated sugar in the warm water. Let stand for 5 minutes, or until foamy. In a stand mixer fitted with the paddle attachment, beat the butter and 1/4 cup granulated sugar until smooth. Beat in the egg yolks, kefir, and salt until well combined. Beat in the yeast mixture. Add in 3 1/2 cups of the flour until combined. Transfer the dough to a lightly floured work surface and knead until smooth, adding more flour if necessary. Transfer the dough to a lightly oiled bowl, cover with plastic wrap, and let stand at room temperature until doubled in volume, about 1 1/2 hours.
Prepare cranberry filling by bringing all ingredients to a boil until cranberries begin to pop. Reduce to low and cook until thickened. After about 20 minutes, smash cranberries and add butter. Allow to cool completely.
Prepare sugared cranberries. In prepared simple syrup with all sugar dissolved, soak cranberries for a minute or two and place on prepared baking sheet with parchment paper. Allow to cool for an hour and roll in sugar. Set aside.
Transfer the dough to a lightly floured work surface and roll to a 12 × 18-inch rectangle. Spread cinnamon sugar mixture over dough. Then over top, spread cooled cranberry jam. Roll beginning on the shorter end. Slice into cinnamon rolls and place carefully into prepared Bundt pan. Placing them with swirl side against pan with seam down. Cover and allow to rise for 45 minutes. Bake at 325F for 40-45 minutes until golden. Allow to cool in the pan for 20 minutes, flip over onto cooling rack and allow to cool completely.
Combine glaze ingredients and pour over top of cooled cake. Top with sugared cranberries and sprigs of rosemary. So beautiful and delicious. Enjoy!
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