Cranberry Almond Sweet Rolls

By Johanna

Ingredients

• 1 package (16 ounces) hot roll mix
• 2 tablespoons sugar
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1 cup warm water (110° to 115°)
• 1 egg, lightly beaten
• 2 tablespoons butter, softened
• 1 cup finely chopped fresh or frozen cranberries
• 1 package (11 ounces) white baking chips, divided
• 1 cup slivered almonds
• 1/4 cup confectioners' sugar
• 1/2 teaspoon lemon juice
• 3 to 4 teaspoons milk

Preparation

Step 1

1. In a large bowl, combine the contents of the hot roll mix and yeast packet with the sugar, cinnamon, ginger and nutmeg. Stir in the warm water, egg and butter to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Cover and let rest for 5 minutes.

2. Roll into a 15-in. x 10-in. rectangle; sprinkle with cranberries. Set aside 1/2 cup vanilla chips for glaze. Sprinkle almonds and remaining chips over cranberries.

3. Roll up, starting with a long side; pinch edge to seal. Cut into 12 slices; place in a greased 13-in. x 9-in. baking pan. Cover and let rise in a warm place until doubled, about 30 minutes.

4. Bake at 375° for 18-20 minutes or until lightly browned. Remove from pan to a wire rack.

5. In a small saucepan over low heat, melt reserved vanilla chips; stir until smooth. Stir in the confectioners' sugar, lemon juice and enough milk to achieve desired consistency. Drizzle over warm rolls. Yield: 1 dozen.