Directions

Combine 1-1/2 cups flour, sugar, salt, cinnamon and yeast in a large mixing bowl; mix well.

Combine 3/4 cup milk and butter in a small saucepan; cook over medium heat until very warm (50 to 55°C.). Add warm liquid and eggs to flour mixture; mix on low speed until blended. Beat on medium speed for 3 minutes. Stir in 2-1/4 to 2-3/4 cups additional flour by hand until dough forms and pulls away from side of bowl. Stir in cranberries.

Turn dough out onto lightly floured surface. Knead dough for 5 to 6 minutes or until smooth and elastic. Place dough in a lightly oiled bowl and roll it around to coat. Cover and let rise in a warm place until doubled in size, 50 to 60 minutes.

Lightly grease a large baking sheet. Punch down dough; divide into 24 equal pieces. Shape each piece into a smooth ball; place 4 - 5 cm apart on prepared baking sheet. With scissors, snip a cross in top of each roll. Cover; let rise until doubled in size, 20 to 30 minutes.

Heat oven to 190°C. Brush rolls with egg white.

Bake for 12 to 15 minutes or until rolls are golden brown. Cool slightly. Combine glaze ingredients in a small mixing bowl, adding enough milk for desired consistency. Using a decorating bag or spoon make a cross on top of each roll with glaze.

Makes 24 rolls.