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In bowl, whisk together all dry ingredients, reserving 1/2 cup flour.
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In another bowl, combine wet ingredients. Add yeast mixture to bowl.
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In large bowl or stand mixer, combine wet ingredients, dry ingredients and roux mixture. Use hands (or electrical mixer) to knead dough, around 4-5 minutes. Shape dough into ball. Note: Dough will be sticky. Sprinkle reserved flour to work into dough as needed.
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Transfer dough ball to greased mixing bowl, cover with clean cloth and let rest for 45-60 minutes until it rises. When ready, deflate dough.
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On lightly floured surface, roll out dough into an 18- x 12-in. rectangle.
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Lightly brush dough with ghee or melted butter. Top with cinnamon and light brown sugar and gently pat it all down. Spread on cranberry sauce and top with dried cranberries.
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From the long side, carefully fold in edges and start rolling, folding and pinching dough into a log shape. Cut log into 1.5-in. pieces.
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Grease 9-in. pan and line with parchment paper. Transfer rolls to pan.
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Cover rolls with clean cloth for 20 minutes until they rise just enough to crowd each other. 10. Preheat oven to 375 degrees F. Tip: For a golden finish, gently brush cinnamon rolls with egg wash or milk. Bake 30-35 minutes.