Description
These Cranberry Orange Sweet Rolls are a delightful treat combining the tangy brightness of fresh cranberries and orange zest with a soft, sweet yeast dough. Perfect for breakfast or brunch, these rolls feature a luscious cranberry filling simmered to a thick consistency, an orange butter filling spread throughout, and a glowing orange glaze drizzled on top. Soft, fragrant, and berry-filled, they are sure to brighten any morning.
Ingredients
Scale
Dough Ingredients
- 1 cup milk
- 4 tablespoons salted butter
- 1 packet rapid rise (or instant) yeast (2 1/4 teaspoons)
- 4 cups flour (divided)
- 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
Glaze
- 2 cups powdered sugar
- 1/2 teaspoon pure vanilla extract
- 3 tablespoons butter, melted
- 1 tablespoon milk
- 2 tablespoons orange juice
- 1/2 tablespoon orange zest
Instructions
- Prepare the Cranberry Filling: Combine the cranberries, sugar, orange zest and juice, cinnamon, clove, and nutmeg in a medium saucepan over medium-high heat. Bring to a boil while stirring frequently until the cranberries burst, about 3 to 5 minutes. Reduce heat to medium and simmer, stirring occasionally, until the mixture thickens, about 10 to 15 minutes. Remove from heat and set aside to cool.
- Make the Dough: Melt the butter in a microwave-safe bowl, then add milk and heat until warm but not hot, around 15 to 30 seconds. Stir in the yeast and let it sit for 1 to 2 minutes until it activates. In a mixing bowl, combine 3 cups of flour, sugar, and salt. Pour in the milk mixture, add the egg, and beat with the paddle attachment until combined. Add orange zest and blend. Switch to the dough hook and gradually add the remaining 1 cup flour, kneading for about 5 minutes until the dough is smooth and elastic. Cover and let rest for 10 minutes.
- Prepare the Orange Filling: In a small bowl, mix the softened butter, granulated sugar, and orange zest until well combined and creamy.
- Assemble the Rolls: On a floured surface, roll out the dough into a 12×18 inch rectangle. Spread the orange butter filling evenly across the dough, then spoon the cooled cranberry filling on top, leaving a small border around the edges. Roll the dough tightly into a log and pinch the seam to seal.
- Cut and Rise: Cut the log into 1 1/2-inch thick rolls, yielding about 12 pieces. Place the rolls in a greased 9×13 inch baking dish, cover with a towel, and let them rise in a warm place for 1 hour until puffed up.
- Bake: Preheat the oven to 350°F (175°C). Bake the rolls for 20 to 30 minutes, or until golden brown on top and cooked through.
- Make the Glaze: In a bowl, whisk together the melted butter, milk, vanilla extract, powdered sugar, orange juice, and orange zest until smooth and pourable.
- Glaze and Serve: Drizzle the glaze over the warm rolls just after baking. Serve warm or at room temperature for the best flavor and texture. Enjoy!
Notes
- Use fresh cranberries for the best tart flavor; frozen can also be used but may alter texture slightly.
- If you prefer a less sweet roll, adjust the sugar in the fillings and glaze to taste.
- To enhance orange flavor, consider adding a teaspoon of orange extract to the dough or glaze.
- Make sure the milk mixture is warm, not hot, when activating yeast to ensure proper rising.
- These sweet rolls freeze well; wrap tightly and thaw before warming in the oven.
