Description
Soft and fluffy cranberry orange sweet rolls filled with a sweet-tart cranberry mixture and finished with a bright citrus orange glaze, perfect for breakfast, brunch, or holiday mornings.
Ingredients
- 1 cup warm milk (240 ml)
- 2 1/4 teaspoons active dry yeast
- 1/4 cup granulated sugar (50 g)
- 1/4 cup unsalted butter, melted (56 g)
- 1 teaspoon salt
- 2 large eggs
- 3 1/2 to 4 cups all-purpose flour (440–500 g)
- 1 1/2 cups fresh or frozen cranberries, chopped (150 g)
- 1/2 cup granulated sugar (100 g)
- 1 tablespoon orange zest
- 2 tablespoons unsalted butter, softened (28 g)
- 1 cup powdered sugar (120 g)
- 2 tablespoons fresh orange juice
- 1 teaspoon orange zest
- 1 tablespoon milk (optional, for thinner glaze)
Instructions
- Warm the milk until just warm to the touch. Stir in the yeast and 1 teaspoon of the sugar and let it sit for 5–10 minutes until foamy.
- In a large bowl, mix the remaining sugar, melted butter, salt, and eggs. Pour in the yeast mixture and combine.
- Gradually add the flour while mixing until a soft dough forms.
- Knead the dough for about 8–10 minutes until smooth and elastic.
- Place the dough in a lightly greased bowl, cover, and let it rise for 1 to 1½ hours until doubled in size.
- Prepare the filling by combining the chopped cranberries, sugar, and orange zest in a bowl.
- Roll the risen dough on a floured surface into a rectangle about 14 × 18 inches.
- Spread the softened butter over the dough and sprinkle the cranberry mixture evenly on top.
- Roll the dough tightly from the long side into a log and slice into about 12 rolls.
- Place the rolls in a greased baking dish, cover, and let them rise again for 30–40 minutes.
- Bake in a preheated oven at 350°F (175°C) for 22–25 minutes until golden brown.
- Mix powdered sugar, orange juice, orange zest, and optional milk to create a smooth glaze, then drizzle over warm rolls before serving.
Notes
- Add chopped walnuts or pecans to the filling for extra texture.
- For stronger citrus flavor, mix extra orange zest into the dough or glaze.
- Partially replace fresh cranberries with dried cranberries for a sweeter filling.
- Spread a thin layer of cream cheese on the dough before adding the cranberry filling for a richer version.
- Store rolls in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
- Reheat in the microwave for 15–20 seconds or in a 300°F (150°C) oven for 8–10 minutes.
- Rolls can be frozen for up to 2 months and thawed overnight in the refrigerator before reheating.
Nutrition
- Serving Size: 1 roll
- Calories: 260 kcal
- Sugar: 18 g
- Sodium: 220 mg
- Fat: 8 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 45 mg
