Cinnamon Rolls:

• Heat the 1 cup whole milk in the microwave for 1 minute (scalded milk)., using a digital thermometer, check the temperature to make sure it is between 105°-115°F to effectively bloom.
• In the bowl of a stand mixer fitted with a bread hook, or a large mixing bowl, place the 3 teaspoons active yeast, 1/4 cup sugar and 1 teaspoon coarse kosher salt, stir. Add the scalded milk and allow to sit for approximately 10 minutes, or until yeast has activated, bloomed and smells fragrant. If it fails to bloom, then your yeast is no longer good or the milk was too hot and killed it. Start over.
• Stir in the 2 eggs and half of the the flour. Mix the dough using a bread hook until the mixture is fully incorporated and dough drapes off of the hook. Add in the melted 1/4 cup vegetable shortening and then the remaining flour. Continue to knead with the bread hook or hands until dough is smooth and elastic, approximately 3-5 minutes.
• Roll the dough into a ball and place into a large, well lubricated (cooking spray) mixing bowl. Turn once to cover all exterior with cooking spray. Cover with a damp kitchen towel and set aside to double in size which can take anywhere from 30-60 minutes. The target dough temp for rising is 75-78°F. Consider finding a sunny spot to set it in.
• Make the orange-cranberry topping and filling (below) at this time. For the filling: In a small bowl, stir together the melted 1/2 cup unsalted butter, 1/2 cup dark brown sugar, 2 teaspoons cinnamon and 1/2 teaspoon coarse kosher salt . For the topping: In a medium saucepan, combine the 4 tablespoons unsalted butter, 1 cup sugar, 1/2 cup light corn syrup, 12 ounces fresh cranberries and the zest and juice 1 orange. Stir until the sugar is dissolved and cranberries start to pop. Remove the heat. Set both aside.
• Spray a 9×13 rectangular baking dish or two 9-inch circular pie plates with cooking spray. Pour the cranberry topping into the bottom (s), tipping around until the bottom is fully covered.
• Turn the dough out onto a lightly floured surface. Roll into a rectangle, approximately 14×22 inches. Evenly spread/spoon the brown sugar mixture over the dough.
• Roll the dough tightly from the short end. Using a sharp knife, cut into 12 equal slices (approximately 1.5 inches thick). Place the slices directly on thin layer of cranberry-orange topping (either all 12 in the 9×13 or 6 and 6 in pie plates). Cover with a damp kitchen towel and allow to rise for an additional 30 minutes.
• Preheat the oven to 375°F (350° if using a glass pan). Bake uncovered for 30 minutes. If the tops start to brown, loosely lay a piece of aluminum foil over top. Rolls are done when they register between 195-200°F using a digital thermometer.
• Allow the rolls to cool for 5 minutes (don't wait longer or the topping will stick). Place a serving platter that is at least 1-2 inches larger than your pan over the top. Using oven mitts, carefully and promptly turnover. If any of the topping sticks to the bottom of the dish, use a spatula to put it back on the rolls.
• If desired, sprinkle with a small amount of 1 teaspoon fleur de sel for a salty and sweet flavor.
• If you have tried this recipe, come back and let us know how it was in the comments or star ratings!