Cranberry orange sweet rolls with a white chocolate glaze!

Jam:
12oz of fresh or frozen cranberries
1/2 cup of fresh squeezed orange juice
Zest of one orange
3/4 cup of vanilla sugar (I had some on hand but regular sugar is just as good.)

1. Combine all ingredients in a medium sauce pan over medium heat.
2. Bring to a boil then reduce to a simmer. Continue simmering for 25 – 30 minutes stirring occasionally until cranberries burst and break down and become jammy.
3. Allow to cool and transfer to a jar to place in the fridge while you work on the dough.

White chocolate glaze:
Equal parts white chocolate and heavy cream

1. Heat both chocolate and cream in a double boiler over medium low heat while rolls are baking. Let cool before topping rolls.

Dough:
156g whole milk
256g whole eggs
72g sugar
6g yeast
180g room temp butter
600g AP flour
12g salt

1. Combine milk, eggs, sugar, yeast, and butter in a large bowl.
2. Add flour and salt on top of the wet ingredients and mix until a smooth, even, wet dough is formed.
3. Cover and let rest for 30 minutes.
4. Flour your work surface and knead the rested dough by pushing it away from you using the heel of your hands and giving it a quarter turn after each push. Continue until dough has tightened and become more smooth (about 5-10 minutes.)
5. Return dough to bowl, cover, and let rise for 1.5-2 hours.
6. Flour your work surface again and roll out your rested dough until it’s a rough 8×24 inch rectangle.
7. Spread your chilled jam on your rolled out dough and roll the entire thing into a long tube.
8. Cut into 12 even pieces.
9. Place your pieces into a 9×13 lined with parchment paper and let proof for 1.5-2 hours. You can also put them in the fridge over night and then proof in the morning.
10. While proofing, preheat your oven to 375F.
11. Once done proofing, bake for 30-40 minutes or until the tops are golden.
12. Let cool for about 10 minutes.
13. Top with white chocolate glaze and zest of an orange. Serve immediately and enjoy!