I posted a recipe for Pumpkin Cranberry rolls a few weeks back, but since then I began to wonder, how would cranberry rolls work out? So, I tried making some, and honestly, I kind of like them better than the pumpkin rolls.
Again, you will want to start by making the sweetened cream cheese filling and a batch of cranberry sauce. You can find both recipes here. Set the cream cheese filling aside. You'll want it to be at room temperature when spreading for best results.
Now for the cake...
1 1/2 Cups Cranberry Sauce
1 Stick Butter, softened
2 Large Eggs
1/4 Cup Granulated Sugar
1 Box Vanilla Cake Mix (Works with Gluten Free mixes as well.)
2 Cups Milk
1 Cup All Purpose Flour (Also works with GF All Purpose flours.)
2 Tbsp. Baking Powder
1 Tbsp. Vanilla
1 tsp. Ground Ginger
Several drops red food coloring (Optional)
In a large bowl, cream together butter and sugar. Add eggs, vanilla, cranberry sauce, and ginger and mix until well combined. Add milk, cake mix, baking powder, food coloring, and flour. Mix again until well combined. (Batter should be a little thinner than pancake batter.)
Pour batter into well greased jelly roll pans and bake at 350 degrees for 40-60 minutes or until set. (If making a gluten free version, bake at whatever temperature you cake mix specifies.) Because of the extra water and pectin in the cranberries, it may seem like the cake isn't fully done while still warm. Don't worry, it will set into a dense cake.
Trim the edges off of the cake and allow to cool for 10-15 minutes. When the cakes are cooled, but still slightly warm, turn them out onto a clean, lint free towel. Spread a layer of sweetened cream cheese all over the cake and use the towel to help you roll it into a log shape. Cover well with plastic wrap and freeze overnight.
Uncover and slice the frozen cranberry roll into 1/4-1/2 inch slices. Store well wrapped in the freezer until a few hours before serving. Serve thawed but still chilled.