Ingredients
2 packages (1/4 ounce each) active dry yeast2 cups warm water (110° to 115°)1 cup butter, melted1/2 cup sugar2 teaspoons salt5 to 6 cups all-purpose flourFILLING:1 cup butter, softened1/2 cup packed brown sugar2 teaspoons ground cinnamon1 package (10 to 12 ounces) white baking chips1 cup dried cranberries1/2 cup chopped pecansGLAZE:2 cups confectioners’ sugar2 teaspoons vanilla extract5 to 6 tablespoons heavy whipping cream
Preparation
In a large bowl, dissolve yeast in warm water. Add butter, sugar, salt and 4 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and refrigerate overnight.
Punch dough down. On a lightly floured surface, roll into a 24x12-in. rectangle. For filling, combine butter, brown sugar and cinnamon; spread over dough to within 1/2 in. of edges. Sprinkle with chips, cranberries and pecans. Roll up jelly-roll style, starting with a long side; pinch seam to seal.
Cut into 16 slices. Place cut side down in two greased 13x9-in. baking pans. Cover and let rise in a warm place until doubled, about 45 minutes.
Preheat oven to 350°. Bake until golden brown, 30-35 minutes. Meanwhile, in a small bowl, combine confectioners’ sugar, vanilla and enough cream to achieve desired consistency; drizzle over warm rolls. Cool on wire racks.
