Cranberry-Orange Breakfast Rolls

Directions

For the rolls, combine the orange juice and yeast in a large mixer bowl. Allow to stand for several minutes until the yeast is frothy. Meanwhile, whisk together the flour, sugar and salt in a medium bowl. Add the eggs, vanilla and orange zest to the yeast mixture and beat well. Dump in the flour and mix. Slowly add the cubes of butter and continue mixing until fully combined. Transfer the dough to a floured surface and knead for 8 to 10 minutes, until dough is smooth and elastic. (Alternatively, mix in a stand mixer with a dough hook attached, on low for 5 minutes; scrape the bowl as needed.) Transfer dough to an oiled bowl, cover with plastic wrap and allow to rise in a warm place until double. Or, place in the refrigerator and allow to rise for 6 to 24 hours.

After dough rises, line a baking sheet with parchment. Punch the dough down and roll it out into a 12-by-18-inch rectangle. Spread the cranberry sauce over the entire rectangle. Fold the short sides of the dough in toward the center (like a letter) to create a 12-by-6-inch rectangle. Starting on a folded edge, cut the rectangle into 12 strips (1-by-6-inches). Tie a loose knot in the dough and tuck the ends under. Place onto the prepared baking sheet. Cover rolls and allow them to rise for 30 minutes. Bake in a 375° F oven for 12 to 15 minutes. Transfer to a cooling rack.

While rolls are baking, prepare cream cheese icing: Add all icing ingredients to a mixer bowl and beat with an electric mixer until smooth; add additional cream, as needed. Use a spoon or piping bag to drizzle over the rolls after they have cooled for several minutes.