Description
Delightful Cranberry Orange Sweet Rolls combining zesty orange flavors and tart cranberries in a soft, fluffy dough, topped with a luscious orange glaze. Perfect for breakfast or brunch, these rolls are fragrant, sweet, and bursting with holiday spirit.
Ingredients
Scale
Dough
- 1 cup milk
- 4 tablespoons salted butter
- 1 packet rapid rise (or instant) yeast
- 4 cups flour
- 1/3 cup white sugar
- 1/2 teaspoon salt
- 1 tablespoon orange zest
- 1 large egg
Orange Filling
- 1/3 cup butter, room temperature
- 1/3 cup granulated sugar
- 2 tablespoons orange zest
Cranberry Filling
- 2 cups cranberries
- 1/2 cup sugar
- 1 orange, zested and juiced
- 1/2 teaspoon cinnamon
- 1/4 teaspoon clove
- 1/4 teaspoon nutmeg
Orange Glaze
- 2 cups powdered sugar
- 1/2 teaspoon pure vanilla extract
- 3 tablespoons butter
- 1 tablespoon milk
- 2 tablespoons orange juice
- 1/2 tablespoon orange zest
Instructions
- Prepare the cranberry filling: Add all cranberry filling ingredients to a medium saucepan over medium-high heat. Bring to a boil, stirring frequently, until cranberries burst, about 3-5 minutes. Reduce heat to medium and simmer for an additional 10-15 minutes until thickened.
- Make the dough base: Melt butter in a microwave-safe bowl, add milk and heat until warm but not hot (15-30 seconds). Stir in yeast and let sit for 1-2 minutes to activate.
- Mix dry ingredients and form dough: In a mixer bowl, combine 3 cups flour, sugar, and salt. Pour in milk, butter, and yeast mixture, add the egg, and beat with paddle attachment on medium-high for 1-2 minutes until incorporated. Mix in orange zest.
- Knead the dough: Switch to dough hook attachment, slowly add remaining 1 cup flour, beat until combined, then continue kneading for 5 minutes until smooth.
- Prepare orange filling: In a small bowl, mix together the softened butter, sugar, and orange zest until well combined.
- Assemble the rolls: Roll dough on a floured surface into a long rectangle. Spread orange filling evenly over dough, spoon cranberry filling on top, leaving edges clear. Roll tightly into a log and pinch edges to seal. Cut into 1 1/2 inch rolls.
- Proof the rolls: Place rolls in a greased 9×13 baking dish, cover with a towel, and let rise in a warm place for 1 hour until doubled in size.
- Bake the rolls: Preheat oven to 350 degrees Fahrenheit. Bake rolls for 25-30 minutes until golden brown and cooked through.
- Make the glaze: Melt butter, then combine with milk and vanilla extract in a mixing bowl. Beat with powdered sugar on high speed, gradually adding orange juice and orange zest until just incorporated.
- Glaze and serve: Drizzle the orange glaze over warm rolls. Serve warm or at room temperature for best flavor. Enjoy!
Notes
- Adapted from Our Best Bites recipe.
- For make-ahead: store unbaked rolls in the fridge overnight, then allow to rise for 2-3 hours before baking.
- Rolls can be frozen baked or unbaked; thaw in fridge overnight. If unbaked, allow a 3-4 hour rise before baking.
- Use a paper towel to clean up cranberry filling mess while rolling for easier handling.
- Ensure milk is warm but not hot to properly activate yeast.
Nutrition
- Serving Size: 1 roll
- Calories: 320 kcal
- Sugar: 18 g
- Sodium: 210 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 45 mg
