Description
These Cranberry Orange Sweet Rolls combine a soft, fluffy dough infused with zesty orange flavor and a luscious cranberry filling. Topped with a sweet orange glaze, these rolls are perfect for a festive breakfast or a delightful dessert treat.
Ingredients
Scale
Dough Ingredients
- 1 cup milk
- 4 tablespoons salted butter
- 1 packet rapid rise (or instant) yeast (2 1/4 teaspoons)
- 4 cups flour (divided)
- 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, melted
- 1 tablespoon milk
- 2 tablespoons orange juice
- 1/2 tablespoon orange zest
Instructions
- Prepare the Cranberry Filling: Combine cranberries, sugar, orange zest and juice, cinnamon, clove, and nutmeg in a medium saucepan over medium-high heat. Bring to a boil, stirring frequently to allow the cranberries to burst (about 3-5 minutes). Reduce heat to medium and simmer for 10-15 minutes, stirring occasionally, until the mixture thickens. Remove from heat and set aside to cool.
- Make the Dough: Melt the butter in a microwave-safe bowl. Add the milk and heat for 15-30 seconds until warm but not hot. Stir in the yeast and let it stand for 1-2 minutes to activate. In a mixing bowl, combine 3 cups of flour, sugar, and salt. Add the milk mixture and egg, then beat with a paddle attachment until combined. Add the orange zest and mix. Switch to the dough hook and gradually add the remaining 1 cup flour. Knead the dough for 5 minutes until smooth and elastic. Cover and let rest for 10 minutes.
- Prepare the Orange Filling: In a small bowl, combine softened butter, sugar, and orange zest, mixing well until smooth.
- Assemble the Rolls: Roll the dough out on a floured surface into a 12 by 18-inch rectangle. Spread the orange filling evenly over the dough surface. Spoon the cooled cranberry filling on top, leaving some space around the edges. Carefully roll the dough tightly into a log and pinch the seam to seal.
- Cut and Rise: Slice the rolled dough into 1 1/2-inch thick rolls, yielding about 12 pieces. Arrange the rolls in a greased 9×13-inch baking dish. Cover with a towel and let them rise in a warm place for 1 hour until doubled in size.
- Bake: Preheat the oven to 350°F (175°C). Bake the rolls for 20-30 minutes, until golden brown on top and cooked through.
- Make the Glaze: While the rolls bake, whisk together melted butter, milk, vanilla extract, powdered sugar, orange juice, and orange zest in a bowl until smooth and well combined.
- Glaze and Serve: Drizzle the orange glaze over the warm rolls. Serve warm or at room temperature for best flavor. Enjoy!
Notes
- You can substitute fresh cranberries with frozen ones—just thaw before cooking.
- For a dairy-free version, replace butter and milk with plant-based alternatives.
- If you don’t have orange zest, lemon zest can be a good substitute, though it will alter the flavor slightly.
- Ensure the milk mixture is warm, not hot, to activate the yeast without killing it.
- Leftover rolls can be stored in an airtight container at room temperature for 2 days or refrigerated for up to 5 days.
- Reheat gently before serving to restore softness.
