Sourdough Whole Wheat Cranberry Rolls
Ok, this is the last of my bread in this series, I promise. But really, you need to try them. These sourdough whole wheat cranberry rolls are good. The base of the filling is cream cheese and homemade cranberry sauce, with dried cranberries sprinkled all over. Then once it’s all done, you top it with orange cream cheese frosting. Even my non-cranberry-fan husband loved them.
And you know what’s awesome? The dough is the same as the Cinnamon Swirl Bread from yesterday, so instead of making 2 loaves of that, you could do a half batch of each. I might go do that right now. That way you get the spice-sweet and the tart-sweet and you can alternate. *gasp*
I mean, how often do we get to eat non-food-coloring bright pink food? My 3 little princesses were giddy.
And as always, these are sourdough and 100% whole wheat rolls. If you’re in the mood for a change from your usual pecan, orange, or cinnamon rolls, give these a try. They might just become your new favorite. They’ve become mine.
- For the dough
- 1/2 cup sourdough starter
- 2 cups cool water
- 2 teaspoons fine sea salt
- 3 tablespoons unrefined coconut oil (preferably extra virgin cold-pressed), melted
- 1/4 cup pure maple syrup
- 1/4 cups coconut palm sugar
- 6-7 cups whole wheat flour (preferably organic and freshly ground)
- 1/2 cup cane sugar
- 1/3 cup water
- 1/8 teaspoon fine sea salt
- 6 oz fresh cranberries, picked over*
- 8 oz cream cheese, softened
- 2 cups sweetened dried cranberries
- 8 oz cream cheese, softened
- 8 tablespoons unsalted butter, softened
- zest of 1 orange
- 1/4 cup honey**
- pinch of fine sea salt
- In the bowl of a stand mixer, add the starter, water, salt, coconut oil, maple, coconut palm sugar, and stir to combine. Using a dough hook, add 5 cups of flour and mix until well incorporated. Continue to add more flour, 1/2 cup at a time, until the dough cleans the sides of the bowl but sticks to the bottom. Continue to knead the dough in the machine for about 10 more minutes, or until it no longer breaks immediately when stretched. Pull it out of the bowl and knead it by hand on a clean work surface until uniform. Shape into a ball and place into a large bowl. Let rise for 6~12 hours, until about double in size.
- Meanwhile, make the filling. In a medium saucepan, bring the sugar, water, and salt to a boil, stirring occasionally. Add the cranberries simmer until slightly thickened and the cranberries begin to pop, 8-10 minutes. Let cool completely. Once cooled, whip the cream cheese and add the cranberry sauce.
- Once the dough has doubled, prepare a 9x13 baking pan by greasing generously with butter and set aside. Cut your ball of dough in half. Roll one of the halves into a large rectangle (roughly 12x14 inches). Spread half of your cranberry-cream cheese mixture evenly on the surface, leaving about an inch around the perimeter of the dough. Sprinkle evenly with half of the dried cranberries. Roll up the dough tightly, pinching the seam shut. Slice into 12 equal pieces. Repeat with the second half of the dough and place them evenly spaced in the prepared pan.
- Cover loosely with plastic wrap and let rise for 2 hours. 30 minutes before rise is complete, preheat the oven to 375°F. Bake until a instant read thermometer inserted through the side into the middle registers 180°F, about 45-60 minutes. Let cool completely before serving.
- Once the rolls have cooled, make the frosting by combining the cream cheese, butter, orange zest, honey, and salt together. Using a hand mixer or a stand mixer, whisk the ingredients together on medium speed until evenly mixed. Dollop over the top of individual rolls and serve.
- *usually fresh cranberries come in a 12 oz bag, so you could double the first 4 ingredients in the filling portion and make a full batch of cranberry sauce and use the other half in turkey sandwiches, which is what I usually do.
- **I like the orange frosting to be tart and light, but by all means increase the honey if you prefer it sweeter. Just know that it will make the frosting a touch runnier.