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For the Dough:

  • 31/4 to 3-1/2 cups all-purpose flour
  • 1/4 cup granuloated sugar
  • 1 (2-1/4 tsp.) envelope Fleischmann’s® RapidRise Yeast
  • 1 teaspoon kosher salt
  • 1/3 cup water
  • 1/3 cup milk
  • 1/4 cup unsalted butter, at room temperature and cut into small 1-inch chunks
  • 2 large eggs

For the Cranberry Filling:

  • 1 1/3 cup (about half a 12 ounce bag) fresh cranberries
  • 1/3 cup granulated sugar
  • juice of 1 orange
  • 2 tablespoons water

For the Cream Cheese Filling:

  • 1 (8-ounce) package cream cheese, softened
  • ½ cup granulated sugar
  • 1 large egg
  • ½ teaspoon vanilla extract
  • ½ teaspoon fresh lemon juice
  • 1/3 cup all-purpose flour

For the Crumble Topping:

  • 1/2 cup all-purpose flour
  • 1/4 cup granulated sugar
  • ½ teaspoon ground cinnamon
  • ½ teaspoon salt
  • 3 tablespoons unsalted butter, slightly chilled and firm

For the Drizzle (optional):

  • 1/2 cup powdered sugar
  • splash of heavy cream just enough to make a thick but spreadable glaze


  1. First make the roll dough. Combine 1-1/2 cups flour, sugar, undissolved yeast and salt in large bowl. Heat water and milk until very warm and steaming (about120° to 130°F). Add to flour mixture along with the chunks of butter. Give the mixture three to five stirs with a spatula. It won’t be cohesive just yet.
  2. In a small bowl whisk together the eggs and add to the dough. Stir until a sticky dough emerges. Stir in enough remaining flour to make soft dough.
  3. Place on a lightly floured counter and knead until smooth and elastic, about 6 minutes. Cover; let rest 10-20 minutes, as long as it takes you to make the cranberry and cheese filling below.
  4. While the dough rests, make the cranberry sauce. In a small saucepan combine cranberries, sugar, orange juice and water. Heat over medium-low until the mixture simmers and the cranberries begin to burst. Cook, stirring occasionally, until the mixture thickens slightly (it will also thicken as it cools), about 6-8 minutes. Remove from heat and place in a small bowl in the refrigerator to chill promptly.
  5. To make the cheese filling, in a medium bowl, using an electric hand beater, whip together cream cheese, sugar, and vanilla. Beat until smooth and no lumps remain. Beat in the egg followed by the flour. Set aside
  6. After the dough has rested its 10-20 minutes, place the dough on a lightly floured counter and roll into a 1/2-inch thick rectangle (mine was about 12×14-inches). Spread with cream cheese mixture and spread the cooled cranberry on top of the cheese layer.
  7. Starting at the long end of the dough, tightly but gently roll the dough into a cylinder, ending seam side down. The roll will fill loose – that’s because it’s filled with all that cream cheese and cranberry.
  8. Evenly slice the dough into 9 pieces. Place in a lightly greased 8×8 or 9×9-inch pan. Lightly cover with a dish towel while you make the crumble topping and glaze (if you’re going for the glaze) and preheat the oven to 375 degrees F with a rack in the upper third of the oven. Allow the rolls to rest 30 minutes total.
  9. To make the crumble, in a small bowl toss together flour, sugar, cinnamon, and salt. Add the chilled butter and use your fingers to break the butter down into the mixture, creating a sandy consistency. Sprinkle the crumble generously over the cut rolls. After it’s 30 minute rise, place in the oven to bake until golden, bubbling and risen – 18-24 minutes. Your rolls may need a few minutes longer, just keep an eye on them. Remove from the oven and allow to cool to a just warm room temperature.
  10. If glazing the rolls, snip a tiny corner off a ziplock bag and spoon the mixture into the bag. Drizzle glaze atop the rolls. Serve with coffee and enjoy!
  11. Rolls will last, lightly wrapped in the refrigerator for up to two days. Bring to room temperature or lightly toast in a toaster oven before reserving.