Cranberry Sauce Breakfast Rolls

Make the Best Use of Leftover Cranberry Sauce: These Cranberry Sauce Breakfast Rolls can be made the night before and baked in the morning.

One great thing about this recipe is that not only is it easy to make, you can even make it the night before and keep it overnight.

That way, you can make the dough while you're in a turkey coma last night, leave it in the fridge, and bake it in the morning for pure enjoyment.

Ingredients for Cranberry Sauce Breakfast Rolls – For the Cranberry Sauce Breakfast Rolls: – 2 cups milk (I used whole milk) – 1/2 cup canola oil (or any other neutral oil, or melted butter) – 1/2 cup granulated sugar – 1 packet active dry yeast (2 1/4 teaspoons; I've also used instant yeast with great results) – 4 1/2 cups all-purpose flour, divided (see below) – 1/2 tsp baking powder – 1/2 tsp baking soda – 1 1/2 teaspoon salt – 1 cup leftover cranberry sauce – 1 teaspoon cornstarch (if your cranberry sauce is loose - don't fret if it's thick like jam) – For the Vanilla Orange Glaze: – 1 cup powdered (confectioner's) sugar – 1/2 tsp vanilla bean paste (or vanilla extract) – 2-3 tbsp orange juice

Servings - 16 Rolls, Preparation Time - 30 mins, Cooking Time - 35 mins, Type - Rolls

Store any leftovers in the fridge for up to 5 days, and simply microwave for 20-30 seconds to reheat.

Once the rolls are shaped and in the pan, cover with plastic wrap and place in the refrigerator overnight.

In the morning, take the rolls out and let them sit at room temperature for 30 minutes, preheat your oven to 375 degrees F and bake for 24-25 minutes until golden brown.

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