These soft and tender sweet rolls are a spin on cinnamon rolls, swirled with a decadent and tangy-sweet cranberry chocolate filling.

Ingredients You'll Need

1. Proof yeast with warm milk and sugar in a large bowl.

2. Melt butter with more milk and set aside to cool briefly while yeast proofs.

3. Add butter mixture, one egg, remaining sugar, flour, and salt to yeast to make a shaggy dough.

4. Knead for about 10 minutes until dough is soft and elastic. Shape into a ball.

5. Transfer to a lightly-oiled bowl, cover, and let rise until doubled in size.

6. Prep cranberries for filling by pulsing with sugar in a food processor.

7. Roll out dough to a 12"x16" rectangle on a lightly-floured surface.

8. Sprinkle cranberry mixture on top, followed by chopped chocolate.

9. Starting with one of the 16" sides, roll the dough into a tight log. Slice into 12 equal pieces.

 10. Carefully transfer rolls to a muffin pan, and let rise until very puffy.

11. Bake at 350ºF for 20-23 minutes, until the rolls are beginning to turn golden.

Serve warm for a delicious holiday or weekend breakfast treat!

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