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CRANBERRY-KISSED CINNAMON ROLLS

Active Time : 50
Total Time : 75
Serves : 12
INGREDIENTS
  • 2 (1 lb. each) frozen white yeast bread dough , thawed, divided
  • 2 tablespoons butter , softened, divided
  • 1/4 cup granulated sugar
  • 1 1/4 tablespoons ground cinnamon
  • 2 cups (12-oz. pkg.) NESTLE® TOLL HOUSE® Premier White Morsels , divided
  • 1 cup sweetened dried cranberries , coarsely chopped, divided
  • 1 cup powdered sugar , sifted
  • 3 tablespoons milk
DIRECTIONS

Grease two 9-inch-round baking pans. Roll 1 bread loaf into 16 x 10-inch rectangle on lightly floured surface. Spread 1 tablespoon softened butter over dough. Combine sugar and cinnamon in small bowl; sprinkle 2 tablespoons over dough leaving 1/2-inch border around sides. Sprinkle with 3/4 cup morsels and 1/2 cup cranberries, firmly pressing morsels and cranberries into dough.

Roll up dough tightly, starting at short end; seal edges with water. Cut into 6 slices; place cut side up in prepared baking pan. Repeat with remaining bread loaf, butter, sugar mixture, 3/4 cup morsels and cranberries; place in second prepared baking pan. Cover; let rise in warm place until dough almost fills pans, about 30 minutes.

Preheat oven to 350 degrees F. Bake for 25 to 30 minutes or until golden brown. Cool for 15 minutes in pans on wire racks.

Melt remaining morsels in small, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 30 seconds; stir. Morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted. Stir in powdered sugar and milk to make a stiff glaze. Drizzle over cinnamon rolls.

Tip: For whole-wheat cinnamon rolls, substitute whole-wheat dough for white bread dough.