Description
These Cranberry Cinnamon Rolls offer a delightful twist on classic cinnamon rolls by incorporating a tangy cranberry filling and a fragrant orange-infused glaze. Soft, fluffy dough envelops a luscious spiced cranberry butter spread, baked to golden perfection and topped with a creamy orange glaze, making for a perfect treat during holiday mornings or cozy brunches.
Ingredients
Scale
Dough
- 1/3 cup plus 1/2 cup whole milk
- 3 Tbsp. packed dark brown sugar, divided
- 2 1/4 tsp. (1/4 oz.) active dry yeast
- 1/4 cup (30 g) plus 3 cups (360 g) bread flour
- 2 large eggs, room temperature
- 6 Tbsp. unsalted butter, melted, slightly cooled
- 2 tsp. finely grated orange zest
- 1 tsp. kosher salt
- 1 tsp. pure vanilla extract
- Cooking spray
Filling
- 2 cups frozen or fresh cranberries (8 oz.)
- 1/4 cup fresh orange juice
- 1/4 cup plus 5 Tbsp. packed dark brown sugar
- 6 Tbsp. unsalted butter, softened
- 1 1/2 tsp. ground cinnamon
- 1 tsp. ground cardamom
- Bread flour, for surface dusting
- 1/2 cup heavy cream
- 1 large egg, beaten to blend
Glaze
- 2 cups (230 g) confectioners’ sugar
- 1/4 cup heavy cream
- 2 tsp. finely grated orange zest
- 2 Tbsp. fresh orange juice
- 1/2 tsp. pure vanilla extract
- 1/4 tsp. kosher salt
Instructions
- Activate Yeast: In a small heatproof bowl, combine 1/3 cup milk and 1 tablespoon brown sugar. Microwave until temperature reaches 110°F (about 15 seconds). Stir to dissolve sugar, sprinkle yeast on top, gently stir, and let rest for 5 to 10 minutes until foamy.
- Prepare Flour Mixture: In another small heatproof bowl, whisk 1/4 cup flour and 1/2 cup milk until smooth. Microwave in 15-second increments, whisking between each, until mixture thickens to pudding-like texture, about 1 minute total.
- Make Dough: In the large bowl of a stand mixer fitted with the dough hook, combine the yeast mixture and flour mixture. Add eggs, melted butter, orange zest, salt, vanilla, remaining 3 cups flour, and 2 tablespoons brown sugar. Mix on medium-low speed for 10 to 12 minutes until dough pulls away from sides and is slightly sticky.
- First Rise: Spray a large bowl with cooking spray. Transfer dough to bowl, cover with plastic wrap, and let it rise in a warm place until doubled in size, about 1 hour.
- Prepare Cranberry Filling: In a small saucepan over medium heat, cook cranberries with orange juice and 1/4 cup brown sugar, stirring occasionally, until cranberries burst and mixture thickens to a jammy consistency, about 15 minutes. Let cool.
- Prepare Spiced Butter: In a small bowl, stir together softened butter, cinnamon, cardamom, and remaining 5 tablespoons brown sugar until smooth.
- Roll Out Dough: Remove plastic wrap from dough and gently punch down. Place a long piece of parchment paper on a work surface and dust it lightly with flour. Turn dough onto parchment and roll into an 18″ x 10″ rectangle using a floured rolling pin.
- Assemble Filling: Spread the brown sugar butter evenly over the rolled dough using a rubber spatula, then spread the cooled cranberry sauce over the butter layer.
- Chill Dough: Using parchment, slide the dough onto a large sheet tray and refrigerate until cold, about 15 minutes.
- Roll and Cut: With the long side parallel to the countertop, tightly roll the dough away from you into a spiral, ending with the seam side down. Using a serrated knife, cut into 12 equal 1 1/2″ sections.
- Second Rise: Arrange rolls cut side up in a 12″ cast-iron skillet. Cover with plastic wrap and place in a warm area to rise until almost doubled in size, about 1 hour.
- Prepare for Baking: Preheat oven to 350°F. Remove plastic wrap. Combine beaten egg with a splash of water for egg wash. Pour heavy cream over rolls and brush gently with egg wash.
- Bake Rolls: Bake until tops are golden brown and cream is absorbed, about 28 to 32 minutes. Remove from oven and let cool for 10 minutes.
- Make Glaze: In a medium bowl, whisk confectioners’ sugar, heavy cream, orange zest, orange juice, vanilla extract, and salt until smooth and combined. Adjust thickness by adding additional sugar one tablespoon at a time, if desired.
- Glaze Rolls: Drizzle or spread glaze over warm rolls before serving.
Notes
- Ensure milk is warmed to about 110°F to activate yeast without killing it.
- Refrigerating the rolled dough before cutting helps maintain shape and makes cutting easier.
- Using fresh orange zest and juice enhances the citrus flavor in dough and glaze.
- If a cast-iron skillet is unavailable, use a similarly sized oven-safe baking dish.
- For a dairy-free version, substitute butter and cream with vegan alternatives.
- Rolls are best served warm but can be reheated gently in the oven.
Nutrition
- Serving Size: 1 roll
- Calories: 360
- Sugar: 20g
- Sodium: 220mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 65mg
