Cranberry-Orange Rolls
Traditional orange rolls studded with sweet fresh cranberries and a dreamy orange glaze. Make right away, or pop in the fridge overnight to bake fresh in the morning!
Servings
Ingredients
Orange Filling
- ½ cup real butter
- ½ cup granulated sugar
- 2 tablespoons fresh orange zest
Cranberry Filling
- 1 ½ cups fresh cranberries
- ½ cup sugar
- ½ teaspoon cinnamon
- ¼ teaspoon ground cloves
Dough
- 1 cup milk
- 4 tablespoons butter
- 3-4 cups flour divided
- 1 packet instant or "rapid rise" yeast about 2 ¼ teaspoons
- ¼ cup white sugar
- ½ teaspoon salt
- 1 large egg
Orange Glaze
- 1½ cups powdered sugar
- 1 tablespoon butter melted
- 2 tablespoons fresh orange juice
- ½ teaspoon orange zest
Instructions
Prepare Fillings
- Prepare Orange filling by mixing butter, sugar, and orange zest. Set aside.
- Prepare cranberry layer by pulsing cranberries, sugar, cinnamon, and cloves in food processor until finely chopped with a jam-like appearance. Place mixture in a fine mesh sieve over a bowl to drain out a bit of moisture while you prepare the dough.
Prepare Dough
- Place milk and 4 tablespoons butter in a microwave safe bowl. Heat on high for 1 minute 30 seconds. Butter should be at least partially melted. Stir and set aside.
- In a large mixing bowl whisk together 2 cups flour, yeast, white sugar, and salt.
- When milk mixture has cooled to warm (not hot) add it to the flour mixture along with the egg while the beater (paddle attachment for those using a stand mixer) is running. Beat until well combined, about 1 minute. (Switch to the dough hook now.) Add remaining flour only until dough barely leaves the sides of the bowl. It should be very soft and slightly sticky. Continue to let the dough knead for 5 minutes.
Assemble Rolls
- Turn dough out onto a floured surface and roll into a rectangle, about 12x14 inches. Spread orange filling evenly over dough and then dollop cranberry filling.
- Roll up from the longer side of the rectangle and pinch edges closed. Use thread or dental floss to cut rolls into 12 smaller rolls or 8 larger ones. Place in a baking dish that has been sprayed with cooking spray. Cover pan with a clean towel and let rise in a warm place for 30-60 minutes, or until double in size. In the mean time, preheat oven to 350℉.
Bake and Glaze
- When rolls have finished rising bake for 15-20 minutes or until light golden brown.
- While they're cooking, prepare icing by mixing all ingredients together, add more or less orange juice until desired consistency is reached (you could also use the drained cranberry juice). Spread icing on while rolls are hot.
Notes
- Make Ahead Instructions: After rolling and cutting rolls, place in pan and then cover with plastic wrap and place immediately in fridge. Remove pan in the am and set at room temperature to rise until double in size (about 2-3 hours). You may also place in freezer instead of fridge. When ready to bake, take rolls directly from freezer and let sit at room temp, 3-4 hours, until double in size. Bake as directed.
- Store finished rolls, tightly covered, at room temperature and enjoy within 1-2 days for best results.
Nutrition
Calories: 384kcal, Carbohydrates: 63g, Protein: 5g, Fat: 13g, Saturated Fat: 8g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 1g, Cholesterol: 48mg, Sodium: 210mg, Potassium: 93mg, Fiber: 2g, Sugar: 37g, Vitamin A: 458IU, Vitamin C: 5mg, Calcium: 40mg, Iron: 2mg
Calories: 384kcal
Cost: $8
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