Description
These Cranberry Orange Sweet Rolls are a delightful treat combining tangy cranberry filling with a bright orange zest orange filling enveloped in a soft, sweet yeast dough. Topped with a luscious orange glaze, these rolls bring a perfect balance of citrus and berry flavors, ideal for breakfast or dessert.
Ingredients
Scale
Dough
- 1 cup milk
- 4 tablespoons salted butter
- 1 packet rapid rise 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
- Cook Cranberry Filling: Add all cranberry filling ingredients to a medium saucepan over medium-high heat. Bring to a boil while stirring frequently, continue boiling until cranberries burst, about 3-5 minutes. Reduce heat to medium and simmer for 10-15 minutes until thickened.
- Prepare Dough Starter: Melt butter in a microwave-safe bowl, add milk and heat for 15-30 seconds until warm but not hot. Stir in yeast packet and let sit for 1-2 minutes to activate yeast.
- Mix Dough: In a mixer bowl, combine 3 cups flour with sugar and salt. Add milk, butter, and yeast mixture along with the egg. Beat on medium-high using paddle attachment until well combined. Add orange zest and mix. Switch to dough hook and gradually add the remaining 1 cup flour. Knead on medium speed for 5 minutes until smooth and elastic.
- Prepare Orange Filling: Mix the softened butter, granulated sugar, and orange zest in a small bowl until combined and smooth.
- Assemble Rolls: Roll dough out on a floured surface into a long rectangle. Spread orange filling evenly over dough, then spoon cranberry filling on top, leaving edges clear to allow sealing. Roll dough tightly into a log, pinch edges to seal.
- Cut and Rise Rolls: Slice the log into 1 1/2 inch rolls and place them in a greased 9×13 inch baking pan. Cover with a towel and let rise in a warm spot for 1 hour until doubled in size.
- Bake Rolls: Preheat oven to 350 degrees Fahrenheit. Bake rolls for 25-30 minutes until golden brown and cooked through.
- Make Orange Glaze: Melt butter and combine with milk and vanilla extract. In a mixer, beat powdered sugar, then add butter mixture and beat on high. Add orange juice and mix, then fold in orange zest until just combined.
- Glaze and Serve: Drizzle glaze over warm rolls. Serve warm or at room temperature, enjoying the fresh citrus-berry flavors.
Notes
- To make ahead, refrigerate unbaked rolls overnight and allow to rise 2-3 hours at room temperature before baking.
- You can freeze the rolls unbaked or baked wrapped in plastic wrap and foil; thaw overnight in fridge before baking or reheating.
- Use a warm place for rising dough, such as near the preheating oven, to help yeast activation.
- Not all cranberry filling may be needed; use as much as desired to prevent overflow when rolling.
- The glaze is best drizzled when rolls are warm but not hot to avoid melting off completely.
Nutrition
- Serving Size: 1 roll
- Calories: 320 kcal
- Sugar: 22 g
- Sodium: 190 mg
- Fat: 13 g
- Saturated Fat: 7 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 45 mg
