Leftover Thanksgiving Dinner "Cinnamon" Rolls
photo by Jonathan Melendez
- Ready In:
- 3hrs 25mins
- 1 cup lukewarm whole milk
- active dry yeast
- 4 1⁄2 cups all-purpose flour
- 1⁄4 cup granulated sugar
- 1 3⁄4 teaspoons salt
- 2 large eggs
- 1⁄3 cup unsalted butter, melted and cooled
- 2 tablespoons Dijon mustard
- 1⁄4 cup cranberry sauce
- 1⁄4 cup leftover mashed potatoes
- 1⁄4 cup leftover prepared stuffing
- 1⁄4 cup leftover green beans (or other veggie)
- 1⁄2 cup leftover turkey, cubed or shredded
- 1⁄2 cup shredded cheddar cheese
- 1 cup leftover gravy, for serving
- 1 tablespoon chopped chives
- In a small bowl, combine the warm milk, yeast and about a teaspoon of the sugar. Set aside in a warm spot and let sit until foamy and frothy, about 10 minutes.
- In the bowl of a stand mixer, fitted with the dough hook, combine the flour, milk mixture, sugar, salt, eggs and butter and mix on medium until it comes together. Knead on high for about 8 to 10 minutes, until smooth and somewhat soft. Transfer the bowl to a well-oiled bowl and cover with plastic wrap and a damp kitchen towel. Let rest in a warm spot until doubled in size, about 1 1/2 hours.
- Punch dough down and then transfer the dough to a lightly floured work surface. Roll out into a large rectangle about 1/4-inch thick. Spread the dough with the mustard and cranberry sauce. Then sprinkle with mashed potatoes, stuffing, green beans, and turkey. Don’t worry about covering the dough evenly with each ingredient. Just sprinkle them on in an even layer. Roll into a tight long, lengthwise, trim the ends, and then cut into 12 even pieces. Place on a well-greased 9 by 13-inch baking pan. Cover loosely with plastic wrap and a damp kitchen towel. Allow to rest in a warm spot until doubled in size, about 1 hour.
- Preheat oven to 375 degrees F.
- Bake the rolls until puffed and golden brown, about 30 to 35 minutes. Remove from oven and let cool slightly. Top with warmed gravy and sprinkle with chives. Serve immediately or let cool completely and then store in the fridge for up to 3 days.
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RECIPE SUBMITTED BY
Jonathan Melendez is a passionate author, food photographer, cook, baker, and recipe developer whose blog, The Candid Appetite, has appeared prominently on such sites as, BonAppetite, People, Cosmopolitan, The Kitchn, Today, The Cooking Channel, Food52 and Joy the Baker. He has created and photographed recipes for Idaho Potato Commission, Wisconsin Milk Marketing Board, American Butter Institute and Jones Dairy Farm, to name a few. He lives in Los Angeles, CA.