Description
These Cranberry Orange Sweet Rolls are a festive and flavorful twist on classic cinnamon rolls. Filled with a tart cranberry sauce and bright orange zest, then topped with a fresh citrus glaze, they’re perfect for holiday brunches or cozy breakfasts.
Ingredients
Scale
- 1 cup milk
- 4 tablespoons salted butter
- 1 packet (2 1/4 teaspoons) rapid rise or instant yeast
- 4 cups all-purpose 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 (fresh or frozen)
- 1/2 cup sugar
- 1 orange, zested and juiced
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ground clove
- 1/4 teaspoon nutmeg
- Orange Glaze:
- 2 cups powdered sugar
- 1/2 teaspoon vanilla extract
- 3 tablespoons butter
- 1 tablespoon milk
- 2 tablespoons orange juice
- 1/2 tablespoon orange zest
Instructions
- Prepare the cranberry filling: In a saucepan, combine cranberries, sugar, orange juice, orange zest, cinnamon, clove, and nutmeg. Bring to a boil, stirring often. Reduce heat and simmer for 10–15 minutes until thickened. Let cool completely.
- Make the dough: Melt the butter and warm the milk in a microwave. Add yeast and let sit for 2 minutes.
- In a mixer, combine 3 cups flour, sugar, salt, egg, and the yeast mixture. Add orange zest and mix well.
- Switch to the dough hook and add the remaining 1 cup of flour. Knead for 5 minutes until smooth.
- Let the dough rest covered for 10–15 minutes if needed, then roll it out into a large rectangle.
- Mix the orange filling (butter, sugar, orange zest) and spread evenly over the dough.
- Spoon cooled cranberry filling over orange filling, leaving a clean border around the edges.
- Roll the dough tightly and slice into 1½-inch rolls. Place in a greased 9×13 pan.
- Cover and let rise in a warm spot for 1 hour until doubled in size.
- Bake at 350°F (175°C) for 20–30 minutes or until golden and cooked through.
- Prepare the glaze by mixing powdered sugar, melted butter, vanilla, milk, orange juice, and zest until smooth.
- Drizzle glaze over warm rolls and serve.
Notes
- Make sure cranberry filling is completely cooled before spreading to prevent butter from melting.
- You don’t need to use all the cranberry filling—adjust to taste.
- Use dental floss to cut the rolls cleanly without squishing the dough.
- To make ahead, refrigerate unbaked rolls overnight and let rise in the morning before baking.
- Rolls can be frozen baked or unbaked. Thaw overnight in the fridge before baking or reheating.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Brunch, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 320
- Sugar: 26g
- Sodium: 160mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 35mg