Description
These Cranberry Orange Sweet Rolls are fluffy yeast rolls filled with a tangy orange marmalade and cranberry mixture, then baked to golden perfection and topped with a zesty orange glaze. Perfect for a festive breakfast or dessert, they combine bright citrus flavors with sweet cranberries for a delightful treat.
Ingredients
Scale
For the Dough
- 3/4 cup warm milk (about 110°F)
- 1/4 cup granulated sugar
- 2 1/4 teaspoons active dry yeast (1 packet)
- 1/4 cup unsalted butter (melted)
- 1 large egg
- 1/2 teaspoon salt
- 2 3/4 cups all-purpose flour
For the Filling
- 1/2 cup orange marmalade
- 1 cup fresh or frozen cranberries (chopped)
- 1/4 cup brown sugar
- 1 teaspoon orange zest
For the Glaze
- 1 cup powdered sugar
- 2–3 tablespoons orange juice
- 1/2 teaspoon vanilla extract
Instructions
- Activate the Yeast: In a mixing bowl, combine the warm milk, granulated sugar, and active dry yeast. Let the mixture sit for 5 to 10 minutes until it becomes foamy, indicating that the yeast is active.
- Make the Dough: Add the melted unsalted butter, large egg, and salt to the yeast mixture and stir to combine. Gradually mix in the all-purpose flour until a soft dough forms. Knead by hand or with a dough hook attachment for 5 to 7 minutes until the dough is smooth and elastic.
- First Rise: Place the dough in a greased bowl, cover it with a clean cloth or plastic wrap, and let it rise in a warm place for about 1 hour or until it has doubled in size.
- Prepare the Filling: While the dough is rising, mix the chopped cranberries, brown sugar, and orange zest in a small bowl. Set aside.
- Roll Out Dough: After the dough has risen, punch it down to release the air. On a floured surface, roll the dough into a 12 by 16-inch rectangle.
- Add Filling: Spread the orange marmalade evenly over the dough rectangle. Sprinkle the cranberry mixture evenly over the marmalade layer.
- Roll and Cut: Starting from the long edge of the dough, tightly roll it up into a log. Cut the log into 12 equal rolls using a sharp knife or dental floss.
- Second Rise: Place the rolls in a greased 9×13-inch baking dish. Cover and let them rise for 30 to 45 minutes, until they look puffy.
- Bake: Preheat the oven to 350°F. Bake the rolls for 22 to 25 minutes or until they are lightly golden and cooked through.
- Prepare the Glaze: While the rolls bake, whisk together the powdered sugar, orange juice, and vanilla extract in a small bowl until smooth.
- Finish and Serve: Allow the rolls to cool slightly once out of the oven, then drizzle the orange glaze over the warm rolls. Serve and enjoy.
Notes
- You can make the dough ahead of time and refrigerate it overnight before baking, which enhances the flavor.
- Dried cranberries can be used instead of fresh or frozen cranberries; just reduce the quantity slightly since dried are more concentrated in flavor.
- For added texture and flavor, consider mixing in chopped nuts such as pecans or walnuts into the filling.
