Harvest Stuffed Cinnamon Rolls

By Texaschef11

Ingredients

• Note: This recipe makes one pan of Cinnamon Rolls
• 1 loaf frozen white bread dough (such as Rhode's)
• 1/4 Cup butter or margarine, softened
• 1 Cup brown sugar, packed
• 3 Tablespoon ground cinnamon *Can do less to taste
• 1/2 cup dried cranberries (can use raisins or dried cherries)
• 1/2 cup pecans, toasted
• 1 Tablespoon orange zest (or more to taste)
• Icing
• 3 ounce cream cheese, softened
• 1/4 Cup butter or margarine, softened
• 1-1/2 Cups confectioner's sugar
• 1/2 tsp vanilla (optional, I usually just leave it out)

Preparation

Step 1

Place loaf of dough on plate and let sit at room temperature until thawed. Once thawed, roll out onto floured surface to a size of about nine inches by sixteen inches.
Spread 1/4 C margarine or butter over dough.
Place cranberries in a bowl and cover with hot water, let sit for five minutes to plump, then drain well.
In small bowl mix together brown sugar and 3 T cinnamon. Sprinkle over top of cinnamon roll, stopping about 1/2 an inch away from the sides so it will seal (see photos). Sprinkle pecans, cranberries, and orange zest over brown sugar mixture.
Carefully roll up cinnamon roll into a log, squeezing lightly as you do to seal it. Slice into one inch slices with serrated knife.
Place in greased 9x13 inch pan and cover with cling wrap. Place in warm spot and allow to rise until doubled in size. Remove cling wrap and bake at 400 for about 15 minutes, or until done.
Icing: Mix all ingredients together and beat with electric mixer until creamy. Spread over cinnamon rolls.
*To Freeze:* Prepare Cinnamon rolls up through step six (through the baking process). Once baked, allow to cool and then wrap well with foil. Freeze. Best if used within a month or two. To reheat frozen rolls, allow to thaw and then cover loosely with foil and place in 200 degree oven. Bake for 15-20 minutes or until heated through. Remove from oven and top with cream cheese icing.