Sweet Rolls with Leftover Cranberry Sauce Filling

katiebirdbakes.com

Sheppard

subheading: For the Sweet Rolls:

2 cups (473 ml) milk (I used whole milk)

½ cup (118 ml) oil (use any oil you like, or melted butter or melted coconut oil)

½ cup (100g) granulated sugar

2 and ¼ teaspoons active dry or instant yeast (1 packet)

4 and ½ cups (562 g) all-purpose flour, divided (see below)

½ teaspoon baking powder

½ teaspoon baking soda

1 and ½ teaspoons salt

subheading: For the Leftover Cranberry Sauce Filling:

1 cup (236 ml) leftover cranberry sauce (homemade or store bought, use your favorite)

1 teaspoon cornstarch (only if your cranberry sauce is loose or runny - if thick like jam, don't bother)

subheading: For the Vanilla Orange Glaze:

1 cup (113g) powdered (confectioner’s) sugar

½ teaspoon vanilla bean paste (or vanilla extract)

2 to 3 Tablespoons orange juice

Directions at katiebirdbakes.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer