Print

Cranberry Orange Sweet Rolls

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 7 reviews

These Cranberry Orange Sweet Rolls are the perfect combination of tart, tangy and sweet! Drizzled with a fresh orange glaze, they make the best holiday brunch!

  • Author: The Saucy Fig

Ingredients

Scale

Dough

  • 1 cup milk
  • 4 tablespoons salted butter
  • 1 packet rapid rise (or instant) yeast
  • 4 cups flour
  • 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

Orange Glaze

  • 2 cups powdered sugar
  • 1/2 teaspoon pure vanilla extract
  • 3 tablespoons butter
  • 1 tablespoon milk
  • 2 tablespoons orange juice
  • 1/2 tablespoon orange zest

Instructions

  1. Add all of the cranberry filling ingredients to a medium saucepan over medium high heat. Bring to a boil, stirring frequently.
  2. Continue to boil until the cranberries have burst (for 3-5 minutes) and then reduce heat to medium and allow to slowly boil or simmer for another 10-15 minutes or until it thickened.
  3. To make the dough, start by melting the butter in a microwave safe bowl. Add milk and heat for another 15-30 seconds, or until the milk is warm but not hot.  Add the yeast packet and allow to sit for a minute or two.
  4. Add the dry ingredients (only 3 cups of the flour)  into a mixer.  Pour the milk, butter and yeast mixture into the dry ingredients and add the egg. Beat on medium high (with the paddle attachment) for a minute or two until incorporated. Add in the orange zest and mix.
  5. Switch to the dough hook attachment and slowly add in the remaining cup of flour. Beat well until incorporated. Continue to beat for 5 minutes.
  6. Mix all of your orange filling ingredients together in a small bowl (you can just use a spoon).
  7. Roll your dough out into a long rectangle on a flour surface. Spread the orange filling evenly over the dough, and then spoon the cranberry filling on top.  Make sure to leave room at the sides of your rolls since the mixture will spread out a little when rolling. Also, you do not need to use all of the cranberry filling.
  8. Roll the dough into a long roll or log, being careful to keep it tightly tucked. This is definitely a little messy with the cranberry filling, so if you need to just have a paper towel ready nearby to wipe any extra fill off/out of the way as you are rolling.  Pinch edge to seal.
  9. Cut into 1 1/2 inch rolls and place in a greased 9×13 baking dish. Cover the dish with a towel and place in a warm area to rise for 1 hour.  (I like to put mine next to my oven and I start preheating my oven which helps them rise).
  10. Bake at 350 degrees for 20-30 minutes, or until the tops are nice and golden brown and the centers are cooked.
  11. To make your glaze, add the melted butter milk, and vanilla extract to the powdered sugar and mix on high (with a stand mixer or electric hand mixers). Add the orange juice and continue to mix. Add the zest and mix until just incorporated.
  12. Drizzle over rolls when they are still warm (not hot).
  13. Serve warm or cold (I actually prefer these rolls room temperature). Enjoy!

Notes

*Adapted from Our Best Bites

*Make Ahead Instructions:

Overnight in the fridge – You can either bake these according to the directions and then just reheat the next morning before serving, or you can just pop them uncooked (before letting them rise) in the fridge overnight. When you pull them out the next morning just set them out at room temperature to rise (preferably in a warm place, like next to the preheating oven) and then bake according to the instructions. You may need a little longer for them to rise (2-3 hours) since they are starting out cold.

Freezing – You can also make these in advance and freeze them unbaked or baked! Just cover with both plastic wrap and aluminum foil. When you are ready to bake, remove them from the freezer and allow them to thaw overnight in the fridge. The if they are unbaked, allow them to rise at room temperature the next morning.  This may take longer since they are starting out frozen, so I would plan for them to rise a little longer (3-4 hours in a warm place) the morning before you bake them! If they are already baked, you can just warm them up in the oven after they have thawed in your fridge overnight. Enjoy!

Find it online: https://www.thesaucyfig.com/cranberry-orange-sweet-rolls/