Leftover Thanksgiving Cranberry Sauce Cinnamon Rolls

This past weekend, we celebrated Canadian Thanksgiving. It was very low key for our family and we enjoyed a quiet family dinner at home. I always go over board when it comes to Thanksgiving and make enough food to feed an army. Please know, that nothing goes to waste and we enjoy leftovers, from pot pies, grilled sandwiches to these deliciously addictive Cranberry Cinnamon Rolls. These sweet rolls are filled with cinnamon, brown sugar and my leftover whisky orange cranberry sauce. They are definitely a crowd pleaser and perfect enjoyed warm with Vanilla Bean ice cream






1 cup + 2 tbsp lukewarm whole milk

3 tbsp. sugar

2 1/2 tbsp Active Rise Yeast

3 1/2 cup all-purpose flour

1/4 tsp salt

4 tbsp unsalted butter,

1 large egg, lightly whisked



1/2 cup packed brown sugar

2 tbsp ground cinnamon

4 tbsp unsalted butter, melted

1 cup Whisky Orange Cranberry Sauce 

1 tbsp pure maple syrup

1/4 cup maple salted pecans (optional)





Preheat oven to 200 F until warm and then turn off. Grease a large glass bowl with 1 tbsp vegetable oil and set aside. Butter a 12 cup muffin pan and set aside as well.

To Make dough: In a bowl, add lukewarm milk, sugar and yeast. Gently stir with fork. Let stand for a few minutes for the yeast to foam. In a large bowl, sift the flour and salt. Add the butter, egg and yeast mixture and stir until it comes together. Transfer dough to a light floured work area and knead with hand or with stand mixer for 3-4 minutes or until the dough is no longer sticky and soft. Place dough in a lightly greased bowl cover with bowl and place in warm oven for 35 -40 minutes until dough has doubled. Remove dough from oven and roll out on a lightly floured surface to a 13 x17 inch rectangle.

To Make Filling: Mix together the sugar, cinnamon and butter and spread it all over the dough. Spread the cranberry sauce reserving 2 tbsp, evenly on top. Roll up the dough tightly from one end of the long side to the other. Cut it into 12 even pieces. Place them in the muffin pan with cut side up. Sprinkle each bun on top with pecans. Mix the remaining 2 tbsp of cranberry sauce with the tbsp of maple syrup and drizzle on top of nuts. Place the cinnamon buns back in the oven to rise for an additional 20 minutes (with the oven off). After 20 minutes, remove and preheat oven to 350 F.  Bake the cinnamon rolls for an additional 30-35 minutes or until golden. Remove from oven and serve warm with Vanilla Bean Ice Cream, or on their own.



SERVINGS 12 | PREP & COOK TIME 1hour & 45 minutes

Copyright Β© 2016 Irene Matys.

All Rights Reserved.

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