Go Back
+ servings
Print Recipe
5 from 6 votes

Cranberry Cinnamon Rolls with orange Glaze

Indulge in the irresistible delight of freshly baked cranberry rolls, where plump cranberries burst with sweetness in every bite. Elevate the experience with a luscious orange glaze, adding a zesty and citrusy twist that perfectly complements the warm, pillowy rolls. This delectable combination promises a heavenly treat that captures the essence of the holiday season in every mouthwatering swirl.
Prep Time30 minutes
Cook Time40 minutes
Course: Breakfast, Brunch, Dessert
Cuisine: American
Servings: 10 servings
Calories: 624kcal
Author: Britney

Ingredients

  • 1 cup Whole Milk (warm)
  • 2 ¼ tsp Active Dry Yeast
  • 1 tbsp Granulated Sugar
  • 1 Large Egg
  • 2 Egg Yolks
  • ½ cup Granulated Sugar
  • cup Salted Butter (melted)
  • 2 tsp Vanilla Extract
  • 2 tbsps Orange Zest (about one orange)
  • 4 cups Bread Flour
  • 1 tsp Cinnamon
  • ½ tsp Ground Nutmeg
  • ½ tsp Kosher Salt

Filling

  • 12 oz Fresh Cranberries
  • 2 tbsps Orange Zest
  • 2 tbsps Lemon Juice
  • 1 cup Granulated Sugar
  • ½ cup Pomegranate Juice or Cranberry Juice (you can also use water)
  • 3 tbsps Butter

Orange Icing

  • 3 cups Powdered Sugar
  • 3-4 tbsps Orange Juice (pulp free)
  • 4 tbsps Salted Butter (melted)
  • 1 tbsp Orange Zest

Instructions

  • Combine warm milk, yeast, and 1 tbsp of sugar in a small bowl. Let sit until yeast becomes foamy, about 5-10 minutes. Add mixture to the bowl of a stand mixer. Continue to add eggs, ½ cup of sugar, melted butter, vanilla extract, orange zest, bread flour, cinnamon, nutmeg, and kosher salt. Attach the dough hook and knead dough in the mixer for 10 minutes.
  • Add dough to a large well oiled bowl. Cover with plastic wrap and allow the dough to rise for about 1 ½ hours, until the dough has doubled in size.
  • While the dough is rising, prepare the cranberry filling and allow it to cool completely before using. Over medium-low heat, add cranberries and sugar to a small saucepan along with orange zest and the juice from one orange and one lemon. Mix together and add the pomegranate juice. 
  • Bring mixture to a boil, stirring occasionally. Boil for 3 minutes then reduce to simmer for 15-20 minutes, until cranberries are softened and sauce begins to thicken.Remove from heat add butter. Stir until butter has melted. Allow to cool completely. 
  • Remove dough from the bowl onto a well floured work surface and using a dough roller, roll out into a 12x18 rectangle, cutting off any excess dough. Spread the cranberry filling so that all of the dough is covered. Roll the dough, lengthwise, into a log.
  • Preheat oven to 350 degrees F. Using a serrated knife, cut 1 inch pieces and place in a Calphalon Nonstick 9-inch cake pan. Cover with a towel and allow the rolls to rise again for 20-30 minutes, until puffy. Bake for 25-30 minutes.
  • To make the orange icing, combine the powdered sugar, orange juice, melted butter, and orange zest. Whisk together until smooth and combined.

Nutrition

Calories: 624kcal | Carbohydrates: 115g | Protein: 6g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 98mg | Sodium: 134mg | Potassium: 154mg | Fiber: 3g | Sugar: 71g | Vitamin A: 596IU | Vitamin C: 13mg | Calcium: 53mg | Iron: 0.4mg