Cranberry Gingerbread Rolls

Why should you make these rolls? 

First and foremost, they are delicious!!!

They make the best breakfast of the season.

The spices used here warm you up.

Fresh or leftover cranberry sauce can be used.

The orange icing perfectly complements the flavor.

All these make this an addictive breakfast!

These rolls are just like cinnamon rolls but way better. These rolls are made with a dough that has the gingerbread flavors, and have cranberry sauce swirled in, and with a delicious and bright orange cream cheese icing. Now, this is what I would call a perfect holiday breakfast! 

The bread dough is eggless and uses aquafaba. The dough has molasses, ginger, cinnamon, and cloves - the ones you will have in your gingerbread and it gives the perfect flavor twist.

Cranberry sauce - homemade or store bought sauce can be used. I prefer to use my own since it gives you the option to control the flavors and thickness. If your sauce is too runny, try to reduce it, else it would be messy to shape the rolls. This is a great roll to make when you have a cup of cranberry sauce leftover after the festive meal. 

Cream cheese icing - a delicious cream cheese icing with a burst of orange just elevates the flavors multiple folds in these rolls. Always use cream cheese at room temperature for smooth icing.

I have used a bread machine to knead the dough and prove it, it saves time and some elbow grease. It can be done manually too. Also, I have used active dry yeast, so it needs to be activated before proceeding with the recipe. If you are using instant yeast, add everything to the bread machine and set it on dough cycle. This recipe uses heavy cream instead of butter. If you do not have heavy cream, substitute with 3-4 tablespoons butter, and liquid content will have to adjusted to make a smooth dough. Whenever I have a little cream left, I would prefer to use them even in bread baking to get soft rolls. Since there is cream cheese, I would recommend to store the leftovers, if any, in the refrigerator for 3-5 days. Just warm them and serve. Or microwave for 15 seconds and serve.

A warm roll makes a lot of difference when you wake up for breakfast. As the winter progresses, I would love to have these Sweet Coconut Almond Rolls, Peppermint Swirls, or Gingerbread Melonpan for breakfast, and during fall/winter, these Pumpkin Paneer and Cranberry Rolls, and Tangzhong Pumpkin Cinnamon Buns are a great option.