Cranberry White Chocolate Rolls

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!

Course Brunch

Cuisine American

Keyword biscuits, Christmas, cranberries, pastry, thanksgiving, white chocolate

Prep Time 20

Cook Time 20

Total Time 40

Servings rolls

Calories 240kcal

Author Leanne

Ingredients

2 ¼ cups all purpose white flour plus 3-5 tablespoons for work surface
2 tablespoons cane sugar
4 heaping teaspoons baking powder
½ teaspoon kosher salt
½ cup unsalted butter cold and cubed
¼ cup unsweetened flaked coconut
1 cup dairy milk
1 teaspoon vanilla extract
1 cup fresh cranberries
½ cup white chocolate chips plus ⅓ cup for topping
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 ½ 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 ⅓ 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 with dried cranberries.

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