Cranberry-White Chocolate Cinnamon Rolls

• 2 packages (1/4 ounce each) active dry yeast
• 2 cups warm water (110u0b0 to 115u0b0)
• 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 vanilla extract
• 5 to 6 tablespoons heavy whipping cream

1. 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.
2. 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.
3. Punch dough down. On a lightly floured surface, roll into a 24x12-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.
4. Cut into 16 slices. Place cut side down in two greased
5. s. Cover and let rise in a warm place until doubled, about 45 minutes.
6. Bake at 350u0b0 for 30-35 minutes or until golden brown. Meanwhile, in a small bowl, combine the confectioners' sugar, vanilla and enough cream to achieve desired consistency; drizzle over warm rolls. Cool on wire racks.

active dry yeast, water, butter, sugar, salt, flour, butter, brown sugar, ground cinnamon, white baking chips, cranberries, pecans, sugar, vanilla, heavy whipping cream

Taken from www.tasteofhome.com/recipes/cranberry-white-chocolate-cinnamon-rolls/ (may not work)