Brittled Chocolate Cranberry Rolls

For Roll:
  • 1 teaspoon white sugar
  • 1 (.25 ounce) package active dry yeast
  • 1/2 cup warm water (110 degrees F/45 degrees C)
  • 1/2 cup milk
  • 1/4 cup white sugar
  • 1/4 cup butter
  • ‪‎1 teaspoon salt
  • 2 eggs, beaten
  • 4 cups all-purpose flour
  • 3/4 cup butter
  • 3/4 cup brown sugar
  • 1 cup Dried Cranberries, divided
  • ‪‎1 tablespoon orange zest
  • 3/4 cup brown sugar
  • 1 tablespoon Cocoa Powder
  • 1/4 cup melted butter

  • For Chocolate Glaze:
  • 6 tablespoons butter
  • 1/4 cup unsweetened cocoa powder
  • ‪‎1/4 cup milk
  • 2 -2 1/2 cups sifted confectioners' sugar
  • To Prepare:

    For Roll:
    In a small bowl, dissolve 1 teaspoon sugar and yeast in warm water. Let stand until creamy (about 10 minutes). Warm the milk in a small saucepan until it bubbles, then remove from heat. Mix in 1/4 cup sugar, 1/4 cup butter and salt; stir until melted. Let cool until lukewarm.

    In a large bowl, combine the yeast mixture, milk mixture, eggs and 1 1/2 cup flour; stir well to combine. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.

    Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.

    While dough is rising, melt 3/4 cup butter in a small saucepan over medium heat. Stir in 3/4 cup brown sugar, whisking until smooth, add orange zest. Pour into greased 9x13 inch baking pan. Sprinkle bottom of pan with 1/2 cup cranberries; set aside. Melt remaining butter; set aside. Combine remaining 3/4 cup brown sugar, 1/2 cup cranberries, and Cocoa; set aside.

    Turn dough out onto a lightly floured surface, roll into an 18x14 inch rectangle. Brush with 2 tablespoons melted butter, leaving 1/2 inch border uncovered; sprinkle with brown sugar and Cocoa mixture. Starting at long side, tightly roll up, pinching seam to seal. Brush with remaining 2 tablespoons butter. With serrated knife, cut into 15 pieces; place cut side down, in prepared pan. Cover and let rise for 1 hour or until doubled in volume. Meanwhile, preheat oven to 375 degrees F (190 degrees C).

    Bake in preheated oven for 25 to 30 minutes, until golden brown. Let cool in pan for 3 minutes, then invert onto serving platter. Scrape remaining filling from the pan onto the rolls.

    For Chocolate Glaze:
    Melt the butter in a small saucepan over low heat (about 2 minutes).

    Stir in cocoa powder and milk. Cook the glaze, stirring, until it thickens and comes to a boil (about 2 minutes).

    Remove the pan from the heat and stir in 2 cups of confectioners' sugar, adding more if needed to make the mixture smooth and a little thicker than pancake syrup; don't allow glaze get too thick.

    Drizzle the warm glaze over room-temperature rolls. Finish with sprinkling Toasted Brownie Brittle Crush and let sit until the glaze hardens, about 30 minutes.

    NOTE: Garnish the Breakfast Rolls with Drizzled Chocolate Glaze and ‘Brownie Brittle Crush’

    Makes 15 servings.