Cranberry Breakfast Rolls

Dough

1 cup milk

⅔ cup sugar

1½ tablespoons active dry yeast

1 stick unsalted butter, softened (plus extra for greasing)

2 large eggs

1 teaspoon vanilla

½ teaspoon salt

1 teaspoon cardamom

4¼ cups all-purpose flour (plus more for dusting)

Filling

1 10-ounce package frozen cranberries, not thawed

¼ cup plus 2 tablespoons sugar

1 teaspoon cornstarch

Glaze

¾ cup confectioners’ sugar

3 tablespoons unsalted butter, melted

1½ tablespoons heavy cream

Heat one cup of milk to 95°F. Pour into a mixing bowl. Stir in the sugar and yeast. Let stand 5–10 minutes until foamy. If it’s very cold in your kitchen, let stand in an unheated oven or other warm spot.

Add the butter, eggs, vanilla, and salt. Stir together. Mix the cardamom with the flour and add to the dough, mixing on low for 3 minutes. Turn the speed up to medium-high and mix for 10 minutes. Turn the dough (scrape the sides, too) out onto a flour-dusted board. Knead two to three times and shape into a ball. Grease a bowl with butter, add the dough, cover with plastic wrap, and let rise for 1 hour or until it has doubled in size.

Line a 9-by-13-inch baking dish with parchment paper and allow the ends of the paper to stick out. Butter the parchment paper. Mix the cranberries with the sugar and cornstarch. Cut the dough in half and make two 10-by-12-inch rectangles. Scatter the cranberries over the dough and roll into a tight log. Cut the log in half and slice the halves into 4 pieces. Place them in the baking dish. There’s not a specific way to line them up, and there will be extra room because they need to rise again.

Cover with a clean, dry kitchen towel and let rise for 2 hours. At this point, you can cover with aluminum foil, refrigerate, and bake the next day.

Preheat oven to 425°F. Bake about 25 minutes. The tops should be golden. Cool on a rack for 30 minutes.

Meanwhile, mix the glaze in a small bowl. You don’t need a mixer for this. Just whisk the ingredients together. Lift the rolls out of the pan using the ends of the parchment paper as handles.

Using a spoon, dot the tops with the glaze, then spread it over the rolls.