Description
Delicious cranberry orange rolls with a sweet glaze, perfect for any occasion.
Ingredients
Scale
- ¾ cup whole milk, warmed
- 2¼ tsp active dry yeast
- ¼ cup granulated sugar
- 2 large eggs, room temperature
- ⅓ cup unsalted butter, melted
- 1 tsp salt
- 4 cups all-purpose flour
- 2 cups fresh cranberries
- ½ cup orange juice
- ½ cup granulated sugar
- 1 tbsp orange zest
- 1 tbsp cornstarch
- 1½ cups powdered sugar
- 2–3 tbsp orange juice
- 1 tsp orange zest
Instructions
- Make the Dough: Start by warming the milk just until it’s lukewarm—not hot. Add the yeast and a pinch of sugar, and let it sit for about 5–10 minutes until foamy. This is how you know your yeast is alive and ready to rise.
- In a large mixing bowl, whisk together the eggs, melted butter, and the rest of the sugar. Pour in the yeast mixture and mix until combined. Gradually stir in the flour and salt, kneading until a smooth, elastic dough forms. This should take about 6–8 minutes using a stand mixer with a dough hook, or a bit longer by hand.
- Place the dough in a greased bowl, cover it with a clean towel, and let it rise in a warm spot until doubled—about 1 to 1½ hours.
- Make the Cranberry Orange Filling: While the dough is rising, prepare the filling. In a saucepan, combine cranberries, orange juice, sugar, orange zest, and cornstarch. Cook over medium heat, stirring occasionally, until the cranberries pop and the mixture thickens—about 10–12 minutes. Set it aside to cool completely.
- The filling should be thick enough to spread but still juicy, adding a burst of flavor in every bite.
- Assemble the Rolls: Once your dough has risen, punch it down and roll it out into a 12×18-inch rectangle on a lightly floured surface. Spread the cooled cranberry-orange filling evenly over the dough, leaving a ½-inch border around the edges.
- Starting from the long side, roll the dough up tightly into a log. Slice into 12 even rolls using a serrated knife or dental floss.
- Arrange the rolls in a greased 9×13-inch baking dish. Cover and let them rise again for about 30–45 minutes, or until puffy.
- Bake: Preheat your oven to 350°F (177°C). Bake the rolls for 25–30 minutes, or until golden brown and baked through. The cranberry swirls should be bubbling, and your kitchen will smell incredible.
- Glaze and Serve: While the rolls are still warm, whisk together the powdered sugar, orange juice, and zest until smooth. Drizzle generously over the rolls and serve warm.
Notes
- Use fresh cranberries for the best flavor.
- Make sure the milk is lukewarm to properly activate the yeast.
- The rolls can be prepared a day in advance and baked fresh in the morning.
- Prep Time: 2 hours
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 200
- Sugar: 15g
- Sodium: 150mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg