I made these on Saturday and they came out really well. I found the recipe in a Taste of Home magazine.
2 packages (1/4 ounce each) active dry yeast
2 cups warm water (110° to 115°)
1 cup butter, melted
1/2 cup sugar
2 teaspoons salt
5 to 6 cups all-purpose flour
1 cup butter, softened
1/2 cup packed brown sugar
2 teaspoons ground cinnamon
1 package (10 to 12 ounces) white baking chips
1 cup dried cranberries
1/2 cup chopped pecans
2 cups confectioners' sugar
2 teaspoons Spice Islands® pure vanilla extract
5 to 6 tablespoons heavy whipping cream
In a large bowl, dissolve yeast in warm water. Add the butter, sugar,
salt and 4 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about
6-8 minutes. Place in a greased bowl, turning once to grease the
top. Cover and refrigerate overnight. (I totally skipped this and let it rise on the stove top for about an hour then proceeded with the recipe)
Punch dough down. On a lightly floured surface, roll into a 24-in. x
12-in. rectangle. For filling, combine the butter, brown sugar and
cinnamon; spread over dough to within 1/2 in. of edges. Sprinkle
with chips, cranberries and pecans. Roll up jelly-roll style,
starting with a long side; pinch seam to seal.
Cut into 16 slices. Place cut side down in two greased 13-in. x 9-in.
baking pans. Cover and let rise in a warm place until doubled, about
Bake at 350° for 30-35 minutes or until golden brown. Meanwhile,
in a small bowl, combine the confectioner's sugar, vanilla and
enough cream to achieve desired consistency; drizzle over warm
rolls. Cool on wire racks. Yield: 16 servings.