Cranberry White Chocolate Rolls are sweet and tart with fresh cranberries, white chocolate chips and flaked coconut. They take just 40 minutes from start to finish and are perfect for Christmas morning breakfast or a holiday brunch!
*This recipe was originally published in November 2017 and has been updated with new photos and text, as well as a few adjustments to the recipe. Scroll to the bottom to see an original photo.
Christmas morning just isn’t complete without these white chocolate cranberry breakfast rolls paired with a big mug of holiday flavoured coffee!
I’ve been making these cranberry rolls for years, and first shared them on Crumb Top Baking three years ago. Since they’re a favourite of mine, and I’m all things cranberry lately, I thought I would re-shoot the photos and re-share them with some additional tips for making them.
This recipe also inspired these chocolate hazelnut rolls and these air fryer cinnamon rolls, so if you love sweet rolls and pastries, be sure to check them out too.
Details on a few ingredients
Butter: You’ll want to use cold butter to get tender and flaky rolls. I normally cut it into cubes and pop it back in the refrigerator for a few minutes. When baking with butter, I usually use unsalted. If you only have salted, just cut out the additional salt in the recipe.
Fresh cranberries: Cranberries are usually in season in North America from September to November, and sometimes they’re hard to come by. If you’re lucky enough to find them, they should be firm, plump and red (even dark crimson red). You don’t want to use them if they’re soft and/or discoloured.
White chocolate chips: You’ll need white chocolate chips for the filling and to melt for the topping. There isn’t a lot of sugar in these rolls, so the white chocolate adds sweetness and balances out the tartness of the cranberries.
Coconut: I used unsweetened flaked coconut, but you can also use shredded or medium desiccated. If you only have sweetened coconut, you can still use it, just note that the rolls will be sweeter.
Baking powder: The recipe calls for four heaping teaspoons, so don’t skimp on the baking powder. It gives rise to the rolls and is an essential ingredient. Be sure to check the freshness of your baking powder too. If it’s not fresh, the chemical leavening may not activate and the rolls may not rise as well.
How to make cranberry breakfast rolls
- Step 1: Add the flour, sugar, baking powder and salt to a food processor bowl and pulse a few times until combined. Add in the butter.
- Step 2: Pulse until the flour and butter mixture is crumbly with pieces of butter throughout.
- Step 3: Stir in the coconut. Then, stir together the milk and vanilla and slowly add it to the flour mixture, with the processor running, until a sticky dough forms.
- Step 4: Fold the dough out onto a well floured surface and knead it a few times. Then, roll the dough out so that it’s roughly 15 inches long and 10 inches wide.
- Step 5: Arrange the cranberries and white chocolate chips over top of the dough, and lightly press them into the dough.
- Step 6: From the long edge, roll the dough into a log, folding in the dough at both ends to ensure the filling doesn’t come out. Slice into 12 even pieces.
- Step 7: Arrange in a single layer in a greased 10-inch round dish or oven-safe skillet.
- Step 8: Bake for 20-22 minutes on 425F. Top with melted white chocolate.
Frequently asked questions
Do you need to let these rolls rise? No, these rolls are made without yeast, so you don’t need to let them rise. They rise as they bake thanks to the baking powder.
Can you make them in advance? You can bake these rolls the night before and leave them covered in the skillet at room temperature. Then, in the morning, melt the white chocolate and drizzle over the rolls. While I’ve made the dough and assembled the rolls the night before to bake in the morning, I prefer to make and bake them right away. The dough doesn’t rise and expand quite as much if it is refrigerated overnight.
How do you store sweet rolls made with fresh cranberries? How long will they last? These rolls store best in an airtight container at room temperature. They should stay fresh for 2-3 days.
Can you freeze these cranberry breakfast buns? Yes, just wait for them to fully cool, then break them apart and arrange in a single layer in a freezer safe container. Store in the freezer for up to 3 months and defrost at room temperature before serving.
Can you use frozen cranberries? Yes, if fresh cranberries aren’t in season, you can use frozen. Just rinse them first (no need to defrost) and pat them dry before adding them to the rolls.
Can you use dried cranberries? Yes, but using dried cranberries will change the flavour of the rolls as they aren’t as tart as fresh cranberries. Dried cranberries are also a little sticky to cut through, so you’ll need to apply more pressure with the knife as you’re cutting the cranberry-filled dough into slices.
Additional recipe tips and substitutions
- If you don’t have a food processor, you can cut the butter into the flour with a handheld pastry cutter.
- When measuring flour, make sure to spoon the flour into the measuring cup and then use a knife to level it off. Using your measuring cup to scoop flour out of your flour bag or container results in too much being packed into the measuring cup.
- Ensure your work surface and rolling pin are well floured so the dough doesn’t stick as you try to shape and roll the dough. I usually use 3-5 tablespoons of additional flour, but feel free to add more flour if the dough is too sticky to handle.
- Don’t roll the dough out too thinly as the cranberries will start to poke through.
- Make sure you use a serrated knife to cut the rolled dough into slices. This will make cutting through the cranberries easier.
Other cranberry recipes for the holidays
- Chocolate Cranberry Cake – a chocolatey and fudgy bundt cake with dark chocolate chips and fresh cranberries. It’s dairy-free and vegan and comes together in just one bowl.
- Cranberry Thumbprint Cookies – grain-free cookies with a crispy and chewy texture and a tart cranberry orange filling.
- Cranberry Oatmeal Muffins + video – these muffins are hearty and wholesome, made with fresh cranberries, sweet orange and dark chocolate chunks.
If you make these white chocolate cranberry rolls, I’d love to hear what you think in the comments below!
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Cranberry White Chocolate Rolls
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 12 rolls
- Category: Brunch
- Method: Bake
- Cuisine: American
Description
Cranberry White Chocolate Rolls are sweet and tart with fresh cranberries, white chocolate chips and flaked coconut. They take just 40 minutes from start to finish and are perfect for Christmas morning breakfast or a holiday brunch!
Ingredients
- 2 1/4 cups all purpose white flour (plus 3–5 tablespoons for work surface)
- 2 tablespoons cane sugar
- 4 heaping teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1/2 cup unsalted butter, cold and cubed
- 1/4 cup unsweetened flaked coconut
- 1 cup dairy milk
- 1 teaspoon vanilla extract
- 1 cup fresh cranberries
- 1/2 cup + 1/3 cup white chocolate chips (divided)
- 2 teaspoons coconut oil, virgin and cold-pressed
Instructions
- Preheat oven to 425F and grease a 10-inch cast iron skillet or baking dish.
- Add the flour, sugar, baking powder and salt to a food processor and pulse a few times to combine. Add in the butter and pulse until the mixture is crumbly with pieces of butter remaining throughout. Mix in the coconut.
- Stir together the milk and vanilla. With the food processor running, slowly pour the milk into the flour mixture. Just as a sticky dough starts to form, fold out the dough onto a well-floured surface. Knead the dough by folding it over a few times to incorporate the flour on the work surface.
- Roll out the dough into a large rectangle (about 15-inches long and 10-inches wide). Be sure to keep your work surface and rolling pin floured.
- Arrange the cranberries and 1/2 cup of white chocolate chips on top of the dough, making sure they’re evenly distributed and lightly pressed into the dough.
- From the long edge, roll the dough into a log and then fold in the ends to ensure the filling doesn’t come out. Use a serrated knife to cut into 12 even slices and arrange in a single layer in the prepared skillet/dish.
- Bake for 20-22 minutes, or until the rolls have risen and start to brown on top. Do not over bake as they will burn on the bottom.
- In a small microwave-safe bowl, add the remaining 1/3 cup of white chocolate chips and coconut oil. Microwave on two 30-second intervals, stirring in between and after until smooth. Drizzle over the rolls.
- Serve warm or let cool completely before transferring to an airtight container. Store at room temperature and enjoy within 2-3 days, or freeze for up to 3 months.
Notes
- When measuring flour for this recipe, use the spoon and level method.
- If you don’t have cane sugar, you can use granulated sugar.
- You’ll want to use cold butter to get tender and flaky rolls. I normally cut it into cubes and pop it back in the refrigerator for a few minutes.
- If you don’t have a food processor, you can cut the butter into the flour with a handheld pastry cutter.
- Ensure your work surface and rolling pin are well floured so the dough doesn’t stick as you try to shape and roll the dough. I usually use 3-5 tablespoons of additional flour, but feel free to add more flour if the dough is too sticky to handle.
- Don’t roll the dough out too thinly as the cranberries will start to poke through.
- If you can’t find fresh cranberries, you can substitute fresh or dried cranberries.
- Be sure to check out the detailed sections above the recipe card for additional advice and suggestions for making this recipe.
So yummy! That cranberry and white chocolate over these delicious soft breakfast buns are such a delicious combination!
Agreed! White chocolate and cranberries are delicious together! Thanks Christie.
I never tire of baking with cranberries, so I’m loving these rolls. Perfect with the white chocolate and a lovely holiday season treat!
Love baking with cranberries too! Thanks Jennifer!
So pinned to make for holidays ! Thank you so much !
Thank you! Hope you enjoy!
These are so beautiful! I love the cranberry and white chocolate combo. My fam would devour these for brunch!
Thanks Katherine!
Can it be any better than having such palatable breakfast, Leanne?! Can I use some other kind of milk?
Hi Agness! You can definitely use another kind of milk. I’ve made these buns with almond milk, coconut almond milk and full-fat canned coconut milk. They all turned out well. It’s a pretty adaptable recipe! Hope you get a chance to make them!
Thanks for the prompt reply, Leanne. Can’t wait to try them. 😉
These look so yummy Leanne!! I think cranberry and white chocolate is just the perfect combo – I love that you tweaked your Mom’s recipe!! Mom’s have the best recipes 🙂 Cheers to the weekend!
Thanks Katherine! Cranberry and white chocolate is definitely a great combo, especially in these buttery buns! And totally agree! Moms have the best recipes. Enjoy the rest of your weekend!