Laura passed on this recipe to me as well. The original recipe (which can be found at Very Best Baking) says to use white chocolate chips, but Laura said MSPI-friendly semi-sweet chocolate chips worked great, too! Also, she didn't want to overdo on the sugar for her kids, so she skipped the icing, and the rolls were still delicious!
Cranberry Kissed Cinnamon Rolls
2 loaves (1 lb. each) MSPI-friendly frozen white yeast bread dough, thawed, divided
2 tbsp. MSPI-friendly margarine, softened, divided
¼ cup sugar
1 tbsp. ground cinnamon
2 cups MSPI-friendly chocolate chips
1 cup sweetened dried cranberries, coarsely chopped, divided
1 cup powdered sugar, sifted
3 tbsp. rice milk or orange juice
Grease two 9-inch round baking pans.
Roll one bread loaf into 16 x 10 inch rectangle on a lightly floured surface.
Spread one tablespoon softened margarine over dough. Combine sugar and cinnamon in small bowl; sprinkle two tablespoons over dough leaving ½-inch border around sides. Sprinkle with ¾ cup chips and ½ cup cranberries, firmly pressing morsels and cranberries into dough.
Roll up dough tightly, starting at short end; seal edges with water. Cut into 6 slices; place cut side up in prepared baking pan. Repeat with remaining bread loaf.
Cover; let rise in warm place until dough almost fills pans, about 30 minutes.
Preheat oven to 350 degrees.
Bake for 25-30 minutes or until golden brown. Cool for 15 minutes in pans on wire racks.
Melt remaining chips in small, uncovered, microwave safe bowl on medium-high for 30 seconds, stir. Morsels may retain some of their original shape. If necessary, microwave at additional 10-15 second intervals, stirring just until morsels are melted. Stir in powdered sugar and rice milk to make a stiff glaze. Drizzle over cinnamon rolls.