Description
These Cranberry Orange Sweet Rolls are a perfect combination of sweet and tart! Soft, fluffy rolls are filled with tangy cranberries and a hint of orange zest, then drizzled with a sweet orange glaze. They’re the ideal addition to your Easter breakfast or brunch table.
Ingredients
For the Dough:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup whole milk, warmed
- ½ cup granulated sugar
- 2 teaspoons active dry yeast
- 3 ½ to 4 cups all-purpose flour, divided
- ½ teaspoon salt
- 2 large eggs
- 1 teaspoon vanilla extract
For the Cranberry Orange Filling:
- 1 ½ cups fresh cranberries (or frozen, thawed)
- ½ cup granulated sugar
- 2 tablespoons orange zest (about 2 oranges)
- 2 tablespoons freshly squeezed orange juice
- 1 tablespoon cornstarch (to thicken)
For the Orange Glaze:
- 1 cup powdered sugar
- 2 tablespoons freshly squeezed orange juice
- 1 tablespoon melted butter
- ½ teaspoon vanilla extract
Instructions
Begin by activating the yeast. In a small bowl, combine the warm milk (around 110°F/43°C) with the sugar and yeast. Stir gently and let it sit for 5-10 minutes until it becomes frothy. If the mixture doesn’t bubble, your yeast may be expired, and it’s best to try again with fresh yeast.
In a large mixing bowl or the bowl of a stand mixer, combine 3 ½ cups of flour and salt. Make a well in the center and add the activated yeast mixture, softened butter, eggs, and vanilla extract. Using the dough hook attachment (or a wooden spoon if mixing by hand), stir the ingredients together until they form a dough.
Knead the dough for about 6-8 minutes (if using a stand mixer) or 10 minutes by hand, adding more flour as necessary until the dough becomes smooth and elastic. It should be slightly sticky but should not stick to your hands or the sides of the bowl.
Once the dough is kneaded, form it into a ball and place it in a lightly greased bowl. Cover the bowl with a clean kitchen towel or plastic wrap and let the dough rise in a warm place for about 1 hour, or until it has doubled in size.
While the dough is rising, prepare the cranberry-orange filling. In a medium saucepan, combine the fresh cranberries, sugar, orange zest, and orange juice. Cook over medium heat, stirring occasionally, until the cranberries begin to pop and break down, about 5-7 minutes.
Once the cranberries have softened, whisk in the cornstarch to thicken the mixture. Continue to cook for another 1-2 minutes until the filling is thickened. Remove from heat and let it cool while the dough rises.
Once the dough has risen, punch it down to release any air bubbles. Turn the dough out onto a lightly floured surface and roll it out into a large rectangle, about 12×18 inches in size. Aim for an even thickness across the entire surface.
Spread the cooled cranberry-orange filling evenly over the rolled-out dough, leaving a small border along the edges. Be generous with the filling, ensuring it covers the entire surface for a burst of flavor in every bite.
Starting at one long edge, carefully roll the dough into a tight log. Once rolled, use a sharp knife to slice the dough into 12 equal rolls. If the dough is sticky, you can use a piece of dental floss to slice the rolls cleanly.
Grease a 9×13-inch baking pan with butter or non-stick spray. Arrange the rolls in the prepared pan, spacing them closely together. This helps them rise upwards instead of outwards, creating the signature soft, pull-apart texture.
Cover the pan with a clean kitchen towel or plastic wrap and allow the rolls to rise for another 30-45 minutes, or until they’ve doubled in size.
While the rolls are rising, preheat your oven to 350°F (175°C). Once the rolls have risen, bake them for 25-30 minutes, or until they’re golden brown on top and fully cooked through.
To test for doneness, insert a toothpick into the center of a roll—it should come out clean. The rolls should also be slightly firm to the touch and have a golden, slightly crispy exterior.
While the rolls bake, prepare the orange glaze by whisking together the powdered sugar, orange juice, melted butter, and vanilla extract. The glaze should be smooth and pourable. If it’s too thick, add a little more orange juice until you reach the desired consistency.
Once the rolls are finished baking, remove them from the oven and allow them to cool for 5-10 minutes in the pan. While they’re still warm, drizzle the orange glaze generously over the rolls. The glaze will soak into the rolls slightly, adding sweetness and citrus flavor.
Allow the rolls to cool slightly before serving. These Cranberry Orange Sweet Rolls are best enjoyed warm, but they can also be stored in an airtight container for a few days.
- Prep Time: 45 minutes
- Cook Time: 25-30 minutes
Nutrition
- Calories: 250-300 kcal
- Fat: 10-12g
- Carbohydrates: 35-40g
- Protein: 4g