Name: Cranberry Orange Sweet Rolls Recipe
Prep time: 30 min
Cook time: 30 min
Total time: 2 h
Cuisine: American
Ingredients: 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; 1/3 cup butter, room temperature; 1/3 cup granulated sugar; 2 tablespoons orange zest; 2 cups cranberries; 1/2 cup sugar; 1 orange, zested and juiced; 1/2 teaspoon cinnamon; 1/4 teaspoon clove; 1/4 teaspoon nutmeg; 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

Jump to Recipe· 4.4 from 4 reviews

If you’re anything like me, you’ll fall head over heels the moment you bite into these soft, luscious **Cranberry Orange Sweet Rolls Recipe**. Imagine the tangy burst of fresh cranberries combined with sunny orange zest, all wrapped up in pillowy, buttery dough. These sweet rolls aren’t just a treat — they’re the kind of recipe that warms your kitchen and your heart, perfect for a brunch with friends or a cozy weekend morning. Trust me, once you try this Cranberry Orange Sweet Rolls Recipe, you’ll want to make it again and again.

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Why This Recipe Works

Perfect Flavor Balance: The tart cranberries and bright orange zest balance the sweet dough and glaze beautifully.
Soft, Fluffy Texture: The dough is enriched with butter and egg, creating tender rolls that practically melt in your mouth.
Make-Ahead Friendly: You can prep the rolls the night before or even freeze them — great for busy mornings or holiday brunches.
Versatile and Inviting: This recipe is easy enough for beginners but impressive enough to wow guests.

Cranberry Orange Sweet Rolls, cranberry orange sweet rolls, citrus cranberry rolls, holiday breakfast rolls, easy cranberry orange buns - The image shows a white rectangular baking dish holding six cinnamon rolls covered with a thick white icing that has some visible red berry pieces mixed in. The rolls have a light golden color underneath the icing, with swirls of red berries inside the dough. In the background, there is a small white bowl filled with dark red cranberries and slices of bright orange orange fruit. The dish is placed on a white marbled surface with a gray and white checkered cloth partially visible under the dish. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient in this Cranberry Orange Sweet Rolls Recipe is thoughtfully chosen to create that glorious balance of sweet, tart, and tender. Using fresh orange zest and juice gives it a bright flavor that complements the earthy cranberries perfectly. Before grabbing your ingredients, make sure to choose fresh, firm cranberries and real butter — they really make a difference in the final taste and texture.

Cranberry Orange Sweet Rolls, cranberry orange sweet rolls, citrus cranberry rolls, holiday breakfast rolls, easy cranberry orange buns - Flat lay of a whole uncracked brown egg, a small white ceramic bowl of warm milk, a small white ceramic bowl with melted salted butter, a small white ceramic bowl of granulated sugar, a small white ceramic bowl of powdered sugar, a fresh orange whole and one half with bright orange zest, a small white ceramic bowl with pure vanilla extract, fresh whole cranberries, a small white ceramic bowl containing white flour, a few whole warm spices including cinnamon sticks, cloves, and nutmeg pods, all arranged with perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Milk: Warm milk activates the yeast gently and adds tenderness to the dough.
Salted Butter: Adds richness and moisture to the dough and filling; salted butter enhances flavor depth.
Rapid Rise Yeast: Speeds up the rising process, perfect for a quicker homemade sweet roll.
Flour: The base of the dough — use all-purpose for the right balance of structure and softness.
White Sugar: Sweetens the dough and feeds the yeast, helping the rolls rise nicely.
Orange Zest: Intensifies the citrus aroma without adding extra liquid, boosting flavor.
Egg: Enriches the dough and helps create a tender crumb.
Granulated Sugar (for filling): Sweetens the orange butter and cranberry fillings just right.
Cranberries: Fresh, tart cranberries provide that signature tang and a burst of juicy flavor.
Spices (cinnamon, clove, nutmeg): Warm spices complement the cranberries and add festive depth.
Powdered Sugar (for glaze): Creates a smooth, sweet glaze that ties the rolls together with a touch of indulgence.
Vanilla & Orange Juice (for glaze): Adds layers of flavor and moisture to the glaze that pairs perfectly with the rolls.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love playing around with this recipe depending on the season or what’s in my pantry. Sometimes I add a handful of chopped nuts for some crunch or swap out fresh cranberries for dried if that’s all I have on hand. You can easily make this your own — just tweak the filling or glaze to suit your taste!

Variation: One fall, I swapped in dried cranberries soaked in orange juice for the fresh ones — it created a chewier texture and sweeter filling that my family adored.
Dairy-Free Option: Use a plant-based butter and milk substitute, like almond or oat milk, to make these rolls vegan-friendly.
Gluten-Free: Try a gluten-free all-purpose flour blend, but be prepared to adjust hydration and rising times slightly.
Spicy Twist: Add a pinch of ground ginger or cardamom to the filling for an unexpected warm kick that’s fantastic during the holidays.

Step-by-Step: How I Make Cranberry Orange Sweet Rolls Recipe

Step 1: Simmer the Cranberry Filling to Perfection

Start by combining the cranberries, sugar, orange zest, orange juice, and those cozy spices in a medium saucepan over medium-high heat. Bring it up to a boil, stirring frequently to avoid burning. Once the berries burst (you’ll hear and see the pops — usually 3-5 minutes), reduce to medium heat and let it simmer gently. Stir now and then; this slow simmer thickens the filling and deepens the flavor, which makes all the difference. Patience here will reward you with a luscious, tangy filling that’s worth the wait.

Step 2: Mix and Knead the Dough

I melt the butter and warm the milk just until it’s comfortably warm to the touch (not hot!) in the microwave, then sprinkle in the yeast. Let it sit for a minute or two to wake up the yeast — you want it to foam slightly. Meanwhile, mix your dry ingredients (flour, sugar, salt, and orange zest) in your stand mixer’s bowl. Pour in the warm yeast mixture and crack in the egg, then beat on medium-high with the paddle attachment until it’s well blended—about 1-2 minutes.

Switching to the dough hook, I add the remaining flour slowly and knead for around 5 minutes until the dough is smooth, soft, and just a tad sticky — perfect for rolling out later. Avoid adding too much extra flour; it can dry out your rolls. Trust your hands and the dough’s feel here.

Step 3: Roll Out and Layer Your Fillings

Lightly flour your work surface and roll out your dough into a large rectangle, about 18×12 inches. Spread the softened orange butter evenly over the dough — I like to use an offset spatula to get smooth coverage. Then, spoon the cranberry filling generously on top, but leave about an inch border along the edges to keep the filling from oozing out during rolling. It’s okay if you don’t use all the cranberry filling; you want just the right amount to keep the rolls from getting too soggy.

Rolling tightly but gently is key here. I keep a few paper towels handy to wipe away any sticky cranberry drips as I roll the dough into a log. Pinch the seam well to seal and keep your roll tight so the layers stay distinct while baking.

Step 4: Slice, Rise, and Bake

Using a sharp knife or dental floss for a cleaner cut, slice your log into 1½-inch rolls and arrange them in a greased 9×13-inch baking dish. Cover with a towel and let them rise in a warm spot — I usually place mine near the oven as it preheats. After about an hour, they should look puffed and cozy. Bake at 350°F (175°C) for 20-30 minutes until golden and cooked through. Your kitchen is about to smell incredible.

Step 5: Whip Up the Orange Glaze and Finish

While the rolls bake, mix together the powdered sugar, melted butter, milk, vanilla, orange juice, and zest until smooth and glossy. When your rolls come out of the oven and are still warm (not hot), drizzle this heavenly glaze over the top. This glaze sets just enough to add a silky, citrusy sweetness without making the rolls messy.

I like to serve mine warm, but honestly, they’re just as good at room temperature — the flavors get even more pronounced if you let them sit a bit.

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Tips from My Kitchen

Proofing Yeast: Make sure your milk is warm, not hot, to activate yeast without killing it.
Roll Tight: When rolling the dough, tuck it gently but firmly to keep your spiral layers intact.
Use Paper Towels: Keep paper towels nearby to catch any cranberry filling drips — it makes rolling less messy!
Rising Spot: A slightly warm spot like near the oven helps the dough rise beautifully and faster.

How to Serve Cranberry Orange Sweet Rolls Recipe

Cranberry Orange Sweet Rolls, cranberry orange sweet rolls, citrus cranberry rolls, holiday breakfast rolls, easy cranberry orange buns - The dish shows a soft, swirled roll with three main layers: a creamy white icing layer on top that looks smooth and rich, a middle layer with a light beige dough, and a bright red layer of berry filling that appears juicy and slightly thick, seeping out from the roll. The roll is on a white plate with gentle embossed patterns, against a white marbled background. In the front, a black fork holds a small piece of the roll with some berry filling and dough, and in the back, blurred slices of orange and a white bowl filled with deep red cherries add color contrast. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

I often sprinkle a little extra orange zest or some finely chopped candied orange peel on top of the glaze for a zesty finish and a pop of color. If you want a little crunch, chopped toasted pecans on top add a lovely contrast. But honestly? These rolls shine beautifully just glazed and simple.

Side Dishes

These rolls pair wonderfully with a fresh fruit salad or a simple green salad dressed lightly with lemon vinaigrette. For those brunch days, a cup of your favorite coffee or a sparkling citrusy mimosa rounds out the experience perfectly.

Creative Ways to Present

Once for a holiday brunch, I baked these in individual muffin tins to give guests personal-sized rolls that looked adorable and were super easy to serve. Another fun idea is to cluster the rolls tightly in a round pan to create pull-apart cran-berry-orange bread that looks gorgeous and encourages sharing.

Make Ahead and Storage

Storing Leftovers

I keep leftover rolls in an airtight container at room temperature for up to 2 days, although if you have a bread box, that works perfectly too. They maintain their softness and flavor well, especially if you allow them to come to room temperature before serving.

Freezing

Freezing is a game-changer with this Cranberry Orange Sweet Rolls Recipe. You can freeze them unbaked, so when you’re ready, just thaw overnight in the fridge, let them rise the next day, and bake fresh. Or freeze them after baking — I wrap them tightly in plastic wrap, then foil. After thawing, a quick warm-up in the oven brings them back to life beautifully.

Reheating

To reheat, I preheat the oven to 300°F (150°C), cover the rolls loosely with foil to keep the moisture in, and warm them for about 10-15 minutes. This approach refreshes the texture nicely without drying them out. If you’re in a rush, microwaving for 20-30 seconds works in a pinch but may soften the roll unevenly.

FAQs

Can I use frozen cranberries for this recipe?

Absolutely! Frozen cranberries can be used — just thaw them before cooking the filling or increase the simmering time slightly to allow excess moisture to evaporate and thicken the filling properly.
What’s the difference between rapid rise and active dry yeast?

Rapid rise yeast works faster and can be mixed directly with the warm milk and flour, while active dry yeast needs to be proofed in liquid first and takes a bit longer to rise. For this recipe, rapid rise yeast speeds things up and helps you get your rolls on the table sooner.
Can I make these rolls the night before?

Yes! You can prepare the rolls and store them in the fridge either before or after rising. If unbaked, let them rise at room temperature for a couple of hours before baking in the morning. It’s a convenient way to enjoy fresh rolls without the early morning dough work.
What’s the best way to cut the rolls?

Using a sharp knife works, but many bakers (including me!) swear by using unflavored dental floss — just slide it under the log and pull tight to slice cleanly without squishing the rolls.
Can I substitute other citrus for the orange?

You can try lemon or tangerine zest for a different twist, but orange gives the sweetest balance and complements the cranberries best. Just adjust sugar in the filling if you use a more tart citrus.

Final Thoughts

This Cranberry Orange Sweet Rolls Recipe isn’t just a delicious treat; it’s a little ritual of joy in my kitchen. The blend of tart cranberries with the vibrant orange zest wrapped in tender dough feels like a celebration any day of the week. I hope you give them a try — they’re the kind of recipe that makes mornings feel special and keeps friends coming back for seconds. Bake a batch, share them around, and bake in some happiness.