Description
These Cranberry Orange Sweet Rolls are a delightful combination of tangy cranberries and zesty orange, wrapped in a soft, fluffy dough. Perfect for breakfast or brunch, they offer a burst of citrusy flavor balanced by a sweet glaze and warm spices, making them a festive treat for any occasion.
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 Cranberry Filling: Add all of the 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 10-15 minutes until thickened.
- Make Dough: Melt butter in a microwave-safe bowl. Add milk and heat for 15-30 seconds until warm but not hot. Stir in yeast and let sit for 1-2 minutes. In a mixer bowl, combine 3 cups flour, sugar, and salt. Pour in milk, butter, yeast mixture and add egg. Beat on medium-high with paddle attachment until incorporated. Add orange zest and mix.
- Knead Dough: Switch to dough hook attachment and gradually add remaining 1 cup flour. Knead until incorporated, then continue kneading for 5 minutes until smooth and elastic.
- Prepare Orange Filling: Mix softened butter, granulated sugar, and orange zest together in a small bowl until combined.
- Roll Dough and Fill: On a floured surface, roll dough into a long rectangle. Spread orange filling evenly over dough, then spoon cranberry filling on top, leaving edges free for rolling. Be careful to keep the fillings contained.
- Shape Rolls: Carefully roll dough into a tight log, pinching the edge to seal. Use a paper towel to wipe any excess cranberry filling to avoid mess.
- Cut and Rise: Slice rolls into 1 1/2 inch pieces and place in a greased 9×13 baking dish. Cover with a towel and let rise in a warm place for 1 hour until puffy.
- Bake Rolls: Preheat oven to 350 degrees Fahrenheit. Bake rolls for 30 minutes or until golden brown and cooked through.
- Make Glaze: Melt butter and combine with milk and vanilla extract in a mixing bowl. Gradually add powdered sugar and mix on high until smooth. Add orange juice and zest, mixing until just combined.
- Glaze and Serve: Drizzle warm glaze over warm rolls. Serve rolls warm or at room temperature, enjoying their full flavor.
Notes
- Adapted from Our Best Bites for a sweet and tangy flavor profile.
- Make Ahead: Refrigerate unbaked rolls overnight, then let them rise at room temperature for 2-3 hours before baking.
- Freezing: Rolls can be frozen unbaked or baked. Thaw overnight in the fridge before baking or reheating.
- Use a warm spot like next to a preheating oven for best rising results.
- Adjust rising time if dough is cold or frozen for longer rise (3-4 hours).
Nutrition
- Serving Size: 1 roll
- Calories: 320 kcal
- Sugar: 20 g
- Sodium: 220 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
