Description
These Cranberry Orange Sweet Rolls are a delightful treat combining tangy cranberry filling with a bright orange zest-infused dough and glaze. Soft, fluffy, and bursting with flavors of warm spices and citrus, these freshly baked rolls are perfect for brunch or a festive breakfast.
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
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 while stirring frequently until the cranberries burst, about 3-5 minutes. Reduce heat to medium and simmer for 10-15 minutes, stirring occasionally, until thickened. Remove from heat and set aside to cool.
- Make the Dough: Melt butter in a microwave-safe bowl, then add milk and heat for 15-30 seconds until warm but not hot. Stir in the yeast and let it sit for 1-2 minutes. In a mixer bowl, combine 3 cups of flour, sugar, and salt. Pour in the milk and butter mixture, add egg, and beat with the paddle attachment until mixed. Stir in orange zest. Switch to the dough hook and gradually add remaining 1 cup of flour. Knead for 5 minutes until dough is smooth and elastic. Cover and let rest for 10 minutes.
- Prepare the Orange Filling: In a small bowl, mix softened butter, granulated sugar, and orange zest until well combined to spread on the dough.
- Assemble the Rolls: Roll out dough on floured surface into a 12×18 inch rectangle. Spread orange filling evenly over the dough, then spoon the cooled cranberry filling on top, leaving space around the edges. Roll the dough tightly into a log, pinching the seam to seal.
- Cut and Rise: Cut the log into 1 1/2-inch rolls, yielding about 12 pieces. Place rolls in a greased 9×13 inch baking dish. Cover with a towel and let rise in a warm place for about 1 hour until doubled in size.
- Bake: Preheat oven to 350°F (175°C). Bake the rolls for 20-30 minutes until golden brown and cooked through.
- Make the Glaze: In a bowl, whisk together melted butter, milk, vanilla extract, powdered sugar, orange juice, and orange zest until smooth.
- Glaze and Serve: Drizzle the glaze over the rolls while still warm but not hot. Serve warm or at room temperature and enjoy!
Notes
- Ensure the milk mixture is warm but not hot to properly activate the yeast.
- For best texture, allow the dough to rise fully before baking.
- The cranberry filling can be made ahead of time and cooled before assembling.
- Store leftovers in an airtight container; reheat gently before serving.
- If fresh cranberries are unavailable, frozen can be used—thaw before cooking.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
