Description
These Cranberry Orange Sweet Rolls combine a soft, fluffy dough infused with orange zest, a sweet and tangy cranberry filling, and a buttery orange glaze. Perfect for a festive breakfast or dessert, these rolls offer bright citrus notes and the warmth of spices in every bite.
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 cranberry filling ingredients to a medium saucepan over medium-high heat. Bring to a boil, stirring frequently. Continue boiling until cranberries burst, about 5 minutes. Reduce heat to medium and simmer for 15 minutes until thickened.
- Activate Yeast and Mix Dough: Melt butter in a microwave-safe bowl. Add milk and heat until warm but not hot, about 15-30 seconds. Stir in yeast and let sit for 1-2 minutes. In a mixer bowl, combine 3 cups flour, sugar, salt. Pour in milk 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/bread for 5 minutes until well incorporated and smooth dough forms.
- Prepare Orange Filling: In a small bowl, mix softened butter, granulated sugar, and orange zest until well combined.
- Shape Rolls: Roll dough on floured surface into a long rectangle. Spread orange filling evenly over dough. Spoon cranberry filling on top, leaving edges clear. Roll dough tightly into a log, pinching edge to seal. Expect some mess from cranberry filling.
- Cut and Proof: Cut roll into 1 1/2 inch thick slices. Place rolls in greased 9×13 inch baking dish. Cover with towel and set in warm place for 1 hour to rise until puffy.
- Bake Rolls: Preheat oven to 350 degrees Fahrenheit. Bake rolls for 30 minutes until golden brown and cooked through.
- Make Orange Glaze: Melt butter and combine with milk and vanilla extract. Gradually add powdered sugar and beat on high speed. Add orange juice and zest, mixing until just incorporated.
- Glaze and Serve: Drizzle orange glaze over warm rolls. Serve warm or at room temperature for best flavor.
Notes
- These sweet rolls can be prepared ahead: refrigerate overnight before rising for a slower rise, allowing 2-3 hours at room temperature to rise before baking.
- Freeze unbaked rolls tightly wrapped for up to 3 months. Thaw overnight in fridge and allow 3-4 hours to rise before baking.
- Baked rolls can also be frozen and reheated in the oven after thawing overnight in the fridge.
- Using a warm spot such as near a preheating oven helps dough rise faster.
- Do not use all cranberry filling if you prefer less filling spread; some can be reserved or used for other dishes.
- Ensure milk is warm, not hot, when activating yeast to prevent killing the yeast.
Nutrition
- Serving Size: 1 roll
- Calories: 320 kcal
- Sugar: 20 g
- Sodium: 210 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
