Cranberry Orange Rolls

These cranberry orange rolls taste as pretty as they look. The flavor is sweet and tangy but not overpowering. Make them the next time you are making a lovely brunch.

Using yeast in recipes always freaks me out. The last rolls I made with active dry yeast didn’t rise. It was a catastrophe. When I saw this recipe from A Cozy Kitchen that used instant rise yeast I had to try it. GAME CHANGER. I was so excited I made bread the next day!

The best part of this recipe is that you can make it in steps. If you are making it for brunch you can make the dough beforehand it let it rise overnight. The filling can also be made the night before and refrigerate it.

Cranberry Orange Rolls

These sweet and pretty rolls are such a treat

Print Pin Recipe

Course: Dessert

Cuisine: American

Keyword: Brunch, Cranberry, Dessert, Orange, Rolls, Sweets

Prep Time: 15 minutes minutes

Cook Time: 20 minutes minutes

Rising Time: 30 minutes minutes

Total Time: 1 hour hour 5 minutes minutes

Servings: 8

Ingredients

DOUGH

• 3 tablespoon white granulated sugar
• zest from 1 orange
• 3 cups all-purpose flour
• 1 packet rapid rise yeast
• 1 teaspoon salt
• ¼ cup warm milk
• 3 large eggs beaten in a bowl
• 1 teaspoon pure vanilla extract
• ½ cup unsalted butter cubed, and at room temperature

FILLING

• 1 cup cranberries
• juice from one orange
• 2 tablespoons brown sugar
• 1 teaspoon pure vanilla extract
• pinch kosher salt
• 4 tablespoons unsalted butter
• 3 tablespoons brown sugar

CRANBERRY CREAM CHEESE GLAZE

• 3 tablespoons unsalted butter, at room temperature
• 4 ounces cream cheese, at room temperature
• 1 ½ cups powdered sugar sifted
• ¼ teaspoon vanilla extract
• 2 tablespoons reserved cranberry sauce
• pinch sea salt
• 1 tablespoon heavy cream

Instructions

MAKE THE DOUGH

• 1. In a medium bowl add the sugar and orange zest. Mix together until the zest is covered with sugar. Add the flour, yeast and salt.

  2. Attach the dough hook to your stand up mixer. To the bowl of the mixer add the milk, eggs and vanilla extract. Add the flour mixture and combine on low speed until a dough forms. Slowly add in the cubes of butter, until combined

  3. Bump up the speed to medium and knead for 5 minutes. The dough will become smooth. It should not be sticky. Remove the dough from the mixer and form into a ball. Place in a lightly greased bowl.

  4. Cover the dough with plastic wrap or a clean kitchen towel. If you are making the recipe right away you can let the dough rise at room temperature for 30 minutes until it's doubled in size. If you are planning on making the next morning you can let it rise in the fridge for at least 2 hours or overnight.

TO MAKE THE FILLING

• 1. Add the cranberries, orange juice, brown sugar, vanilla extract and salt to a small pot set over medium heat. Cook until the mixture begins to bubble and cranberries soften. Turn down the heat and gently press the cranberries to release the juice. Pour through a strainer that you've nested on top of a bowl. Press down on the cranberries in the strainer, separating the cranberries and the sauce. Set aside

  2. Place the paddle attachment on your stand up mixer. Add the butter and brown sugar. Beat until smooth.

TO ASSEMBLE THE ROLLS

• 1. Preheat the oven to 350°F. Lightly flour your pastry slab or work station. Once your dough has risen remove the dough from the bowl and place on the floured slab. Lightly flour your rolling pin and roll the dough out 1/8 thick until you have a rectangle that measures approx. 15" x 22". Don't worry if it's not a perfect rectangle.

  2. Take the brown sugar butter mixture and smooth over the dough. Next take the cranberry pulp and spread evenly over the brown sugar mixture so its a nice even layer.

  3. Roll the dough starting closest to you. Place the roll in the freezer for 5 minutes. This will make the rolls easier to cut. Cut the rolls into 2 inch sections. Place the rolls in a greased 10" cake pan. Cover with a kitchen towel and allow to rise for another 30 minutes until doubled in size.

  4. Once the rolls rise, bake for 18-20 minutes

TO MAKE THE CREAM CHEESE GLAZE

• Using the paddle attachment on your stand up mixer, mix together the butter and cream cheese until smooth. Add the sugars, vanilla, salt, heavy cream and 2 tablespoons of the reserved cranberry sauce. Beat for 30 minutes until combined.

TO SERVE

• When the rolls come out of the oven immediately pour the icing over them. Enjoy!

Notes

*This recipe is from one of my favorite food blogs A Cozy Kitchen. You can find the original recipe here A Cozy Kitchen Cranberry Orange Rolls *