Ingredients
1-1/4 cups sugar, divided1/2 cup water2 cups cranberries1 teaspoon grated orange zest2 packages (1/4 ounce each) active dry yeast1/2 cup warm water (110° to 115°)1/2 cup butter, softened1/2 cup whole milk2 large egg, room temperature1 teaspoon salt1 teaspoon ground cinnamon1/2 teaspoon ground nutmeg4-1/2 to 5 cups all-purpose flourMelted butterCREAM CHEESE FROSTING:1 cup confectioners’ sugar3 tablespoons cream cheese, softened1/4 cup butter, softened1/2 teaspoon vanilla extract1/2 teaspoon whole milk
Preparation
In a large saucepan, bring 3/4 cup sugar and the water to a boil. Add cranberries; return to a boil. Cook, uncovered, until cranberries begin to pop, about 6 minutes. Reduce heat; simmer 15 minutes longer or until thickened, stirring occasionally. Stir in orange zest; cover and chill.
In a large bowl, dissolve yeast in warm water. Add the next 6 ingredients, plus the remaining 1/2 cup sugar and 3 cups flour; beat until smooth. Add enough remaining flour to form a soft dough. Turn the dough onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl; turn once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Preheat oven to 375°.
Punch dough down. Roll it out into a 15x10-in. rectangle; brush with butter. Spread cranberry filling over dough to within 1 in. of edges. Roll up, jelly roll style, starting at a long side.
Cut into 15 slices; place, cut side down, in a greased 13x9-in. baking pan. Cover and let rise until doubled, about 30 minutes.
Bake until golden brown, 25-30 minutes. Cool in pan 5 minutes; remove to a wire rack to cool.
In a small bowl, beat cream cheese frosting ingredients until smooth; spread the frosting over the warm rolls.
