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Cranberry Orange Sweet Rolls

Heavenly Cranberry Orange Sweet Rolls for Your Holiday Table

These Cranberry Orange Sweet Rolls are a delightful combination of cranberries and zesty oranges wrapped in fluffy dough, perfect for holiday gatherings.
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Prep Time 1 hour 30 minutes
Cook Time 25 minutes
Rising Time 1 hour 45 minutes
Total Time 3 hours 40 minutes
Servings: 12 rolls
Course: Breakfast
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Dough Ingredients
  • 4 cups All-Purpose Flour Gluten-free flour can be substituted.
  • 1/4 cup Granulated Sugar Brown sugar can deepen the flavor.
  • 1 teaspoon Salt No substitutions necessary.
  • 1/4 cup Butter Melted; vegan butter works for dairy-free option.
  • 1 packet Active Dry Yeast Instant yeast can make preparations quicker.
  • 1 cup Milk Consider using non-dairy milk as a substitute.
  • 2 large Eggs Flax eggs can be used for a vegan alternative.
Filling Ingredients
  • 2 cups Cranberries Fresh or frozen cranberries.
  • 1/2 cup Granulated Sugar
  • 1/4 cup Orange Juice Bottled juice can replace fresh if needed.
  • 1 each Orange Zest Zest from one orange.
  • 1 teaspoon Cinnamon Adjust based on personal preference.
  • 1 teaspoon Nutmeg Adjust based on personal preference.
  • 1 teaspoon Clove Adjust based on personal preference.
Glaze Ingredients
  • 1 cup Powdered Sugar Adjust milk addition for desired thickness.
  • 2 tablespoons Orange Juice
  • 1/2 teaspoon Vanilla Extract Almond extract is a lovely twist to consider.

Equipment

  • Mixing Bowl
  • saucepan
  • Rolling Pin
  • baking dish
  • whisk

Method
 

Dough Preparation
  1. Combine 1 cup of warm milk, 1/4 cup of granulated sugar, and 1 packet of active dry yeast. Let sit for 5-10 minutes until frothy.
  2. Add 1/4 cup of melted butter, 2 beaten eggs, and 1 teaspoon of salt. Gradually mix in 4 cups of all-purpose flour until a shaggy dough forms.
  3. Knead on a floured surface for 5-7 minutes until smooth and elastic.
First Rise
  1. Transfer the dough to a greased bowl, cover with a damp cloth or plastic wrap, and let it rise in a warm area for about 1 hour, until it doubles in size.
Filling Preparation
  1. In a saucepan, combine 2 cups of cranberries, 1/2 cup of granulated sugar, 1/4 cup of orange juice, zest from one orange, and 1 teaspoon each of cinnamon, nutmeg, and clove. Cook for 8-10 minutes.
  2. Remove from heat and let it cool after the cranberries break down and the mixture thickens.
Roll Assembly
  1. Punch down the risen dough gently and roll it out to a rectangle, about 1/4 inch thick.
  2. Spread 1/4 cup of softened butter over the dough, then evenly distribute the cooled cranberry filling.
  3. Roll the dough tightly from one long edge, creating a log, and pinch the seam to seal.
Second Rise
  1. Cut the rolled dough into 12 equal pieces and place them in a greased baking dish. Cover with a towel and let them rise for another 30-45 minutes.
Baking
  1. Preheat the oven to 350°F. Bake the rolls for 20-25 minutes, until golden brown on top and light to the touch.
Glazing
  1. Whisk together 1 cup of powdered sugar, 2 tablespoons of orange juice, and 1/2 teaspoon of vanilla extract until smooth.
  2. Drizzle the glaze over the warm rolls after they cool for a few minutes.

Nutrition

Serving: 1rollCalories: 300kcalCarbohydrates: 45gProtein: 4gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 40mgSodium: 220mgPotassium: 80mgFiber: 2gSugar: 10gVitamin A: 400IUVitamin C: 5mgCalcium: 50mgIron: 1mg

Notes

For best results, allow dough to double in size during both rises. You can prepare the rolls a night before and bake them fresh in the morning.

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