Cranberry Sweet Rolls

I’ve been eyeing this recipe at Smitten Kitchen for ages, and finally took the plunge. The fact that I still have a shit ton of cranberries in the jumbo Costco bag in the freezer has nothing to do with this decision. Nothing, I tell you. mmmmm

mmmmm

What made me most want to try this (besides the fact that they look soooo good), is the overnight-in-the-fridge-bake-in-the-morning part.

How they looked this morning before going in...
How they looked this morning before going in…

 

....and with some glaze after they came out.
….and with some glaze after they came out.

 

I am lucky to have an oven with a “proof” setting. Although the original recipe said to set them out for a half hour then bake, they looked kind of puny when I took them out of the fridge. So, I set them in proof for 45 minutes, and am glad of it.

I swear yeast doughs always feel miraculous, don't they?
I swear yeast doughs always feel miraculous, don’t they?

 

When I make these again, I will add more orange. And let the dough stay stickier than I thought it should.  Her recipe is here.

Tangy cranberry swirled in a rich brioche. Yum.
Tangy Cranberry Swirled in a rich brioche. Yum.

Make some!!

 

 

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