Makes 36 pinwheels
3 / 4 cup sugar
3 / 4 cup warm water (100o to 110oF)
3 envelopes FLEISCHMANN’S Active Dry Yeast
1 / 2 cup warm milk (100o to 110oF)
2 / 3 cup butter or margarine, softened
1 (3-ounce) package cream cheese, softened
1-1 / 2 teaspoons salt
6-1 / 2 to 7 cups all-purpose flour
2 large eggs
Cranberry Orange Filling
1-1 / 2 cups fresh cranberries
1 medium orange, peeled
2 cups sugar
2 teaspoons grated orange peel
1 egg yolk
1 tablespoon water
Powdered Sugar Glaze
1 cup powdered sugar, sifted
1 to 2 tablespoons milk
In large warm bowl, dissolve 1 tablespoon sugar in warm water. Sprinkle in yeast, stir until dissolved. Add warm milk, remaining 1 / 2 plus 3 tablespoons sugar, butter, cream cheese, salt, and 2 cups flour. Beat 2 minutes at medium speed of electric mixer. Stir in eggs and 1 cup flour. Beat at high speed 2 minutes. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 1- 1 / 2 hours.
Punch dough down. Remove dough to lightly floured surface; divide into 3 pieces. Roll out to 12 x 10-inch rectangles. Spread with Cranberry Orange Filling. Roll up beginning at long end. Cut each roll into 12 pieces. Flatten rolls to 2-1 / 2 inches. Arrange rolls in a circle on greased baking sheet by overlapping ends to form a wreath. Let rise in warm, draft-free place until doubled in size, about 1-1 / 2 hours.
Brush with Egg Glaze. Bake at 375oF for 17 minutes or until done. Cool 10 minutes; remove from baking sheet. Drizzle with Powdered Sugar Glaze.
Cranberry Orange Filling: Finely chop cranberries and orange. Add sugar and orange peel. Bring to a boil over high heat. Reduce to low; cook until thick, about 20 minutes. Cool.
Egg Glaze Combine egg yolk and milk. Stir well.
Powdered Sugar Glaze: In small bowl, combine powdered sugar and milk. Stir until smooth.
For cane – Arrange rolls on greased baking sheet to form a cane by overlapping ends. Bake at 375oF for 17 to 20 minutes or until done.
For rolls – Bake at 375oF for 12 minutes or until done.
If fresh cranberries are not available, dried cranberries may be used.
Sliced rolls may be refrigerated up to 24 hours. Place rolls on greased baking sheet, cover and refrigerate. Let sit at room temperature for about 30 minutes. Flatten rolls to 2- 1/2 inches. Arrange in desired shape and let rise and bake as directed above.
Serving size: 1 roll
Serving weight: 2.5 ounces
Calories 210; Total fat 5 g; Sautrated fat 3 g;
Cholesterol 25 mg; Sodium 150 mg; Carbohydrates 38 g; Dietary fiber 1 g; Sugars 19 g; Protein 3 g