Description
These Cranberry White Chocolate Rolls are soft, tender, and packed with bursts of fresh cranberries and creamy white chocolate chips. Perfectly baked in a cast iron skillet, these sweet rolls feature a delightful coconut twist and a luscious white chocolate drizzle on top. Ideal for breakfast, brunch, or dessert, they combine fruity tartness with sweet richness in every bite.
Ingredients
Dough 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
Filling
- 1 cup fresh cranberries
- 1/2 cup white chocolate chips
Topping
- 1/3 cup white chocolate chips
- 2 teaspoons virgin cold-pressed coconut oil
Instructions
- Preheat and prepare: Preheat your oven to 425°F (220°C). Grease a 10-inch cast iron skillet or baking dish thoroughly to prevent sticking during baking.
- Mix dry ingredients and incorporate butter: In a food processor, combine the flour, cane sugar, baking powder, and kosher salt. Pulse a few times to mix. Add the cold, cubed butter and pulse until the mixture becomes crumbly, with small pieces of butter visible throughout. Stir in the unsweetened flaked coconut by hand.
- Add wet ingredients and form dough: In a separate bowl, stir together the dairy milk and vanilla extract. With the food processor running, slowly pour this liquid mixture into the flour mixture just until a sticky dough begins to form. Then, transfer the dough to a well-floured surface and knead gently by folding it over a few times to incorporate any additional flour and ensure manageable texture.
- Roll out dough: Roll the dough into a large rectangle approximately 15 inches long and 10 inches wide, keeping the work surface and rolling pin well-floured to avoid sticking.
- Add filling: Evenly distribute the fresh cranberries and 1/2 cup of white chocolate chips over the dough’s surface, pressing them lightly into the dough so they stay in place.
- Shape and slice rolls: Carefully roll the dough from the long edge into a log shape. Fold in both ends to prevent the filling from escaping during baking. Using a serrated knife, cut the log into 12 equal slices and arrange them in a single layer inside your prepared skillet or baking dish.
- Bake: Place the skillet in the preheated oven and bake for 20-22 minutes, or until the rolls have risen nicely and begun to brown on top. Monitor closely to avoid overbaking, which can cause burning on the bottom.
- Make the white chocolate drizzle: In a small microwave-safe bowl, combine the remaining 1/3 cup white chocolate chips and 2 teaspoons coconut oil. Microwave in two 30-second intervals, stirring well between and after heating, until the mixture is smooth and glossy.
- Finish and serve: Drizzle the melted white chocolate mixture over the warm rolls. Serve immediately or allow to cool completely before transferring to an airtight container. The rolls can be stored at room temperature for 2-3 days or frozen for up to 3 months.
Notes
- Using a cast iron skillet ensures even baking and a lovely crust on the rolls.
- Keep work surfaces and rolling pin well-floured to prevent dough sticking.
- Do not overbake to avoid burnt bottoms; check rolls starting at 20 minutes.
- Fresh cranberries provide tartness; if unavailable, frozen cranberries can be used but may discolor the dough slightly.
- The dough is best handled gently for a tender crumb; avoid over-kneading.
- For a dairy-free version, substitute milk with a plant-based alternative and use vegan butter.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
