Cranberry Sweet Rolls

1. 1

   In a large saucepan, bring 3/4 cup sugar and water to a boil. Add cranberries; return to a boil. Cook, uncovered, until cranberries begin to pop, about 6 minutes. Reduce heat; simmer 15 minutes longer or until thickened, stirring occasionally. Stir in orange zest; cover and chill.

2. 2

   In a large bowl, dissolve yeast in warm water. Add the next six ingredients, the remaining sugar and 3 cups flour; beat until smooth. Add enough remaining flour to form a soft dough. Turn the dough onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl; turn once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.

3. 3

   Punch dough down. Roll into a 15x10-in. rectangle; brush with butter. Spread cranberry filling over dough to within 1 in. of edges. Roll up, jelly roll style, starting at a long side.

4. 4

   Cut into 15 slices; place, cut side down, in a greased

5. 5

   . Cover and let rise until doubled, about 30 minutes.

6. 6

   Bake at 375u00b0 for 25-30 minutes or until golden brown. Cool in pan 5 minutes; remove to a wire rack to cool.

7. 7

   In a small bowl, beat cream cheese frosting ingredients until smooth; spread the frosting over the warm rolls.

* Per serving · 4 servings · Values may vary.