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Cranberry Orange Sweet Rolls Recipe

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★★★★★

4.2 from 85 reviews

These Cranberry Orange Sweet Rolls are a delightful twist on classic sweet rolls, featuring a tangy cranberry filling and a fragrant orange-infused glaze. Perfect for festive breakfasts or brunches, they combine soft, tender dough with a luscious fruity filling and a sweet, citrusy finish.

Ingredients

Scale

Filling

  • 1 cup fresh or frozen cranberries
  • ½ cup granulated sugar
  • Water to cover cranberries by 1 inch
  • 1 tablespoon unsalted butter (softened)
  • 1 tablespoon pure vanilla extract

Dough

  • 1 cup warm milk (105°F – 115°F, divided)
  • 2¼ teaspoons active dry yeast (1 packet)
  • 1/3 cup granulated sugar (plus 1 tablespoon)
  • 6 tablespoons unsalted butter (melted and cooled)
  • ¼ cup plain Greek yogurt
  • 1 large egg
  • 1 tablespoon pure vanilla extract
  • 1 tablespoon orange blossom water
  • Zest of 1 orange
  • 1 teaspoon salt
  • 4 cups all-purpose flour

Glaze

  • 1 cup confectioners’ sugar (sifted)
  • 1 teaspoon orange blossom water
  • 2–3 tablespoons milk

Instructions

  1. Make the filling: Combine cranberries, sugar, and enough water to cover by 1 inch in a small saucepan. Bring to a boil over high heat, then reduce heat to low and simmer until cranberries are soft and the juices have thickened, about 15 minutes.
  2. Process the filling: Remove from heat and carefully transfer the cranberry mixture to a food processor. Add softened butter and vanilla extract. Blend until smooth. Cool completely and refrigerate in an airtight container for up to 1 week.
  3. Activate the yeast: In a small bowl, mix ¾ cup of warm milk with yeast and 1 tablespoon sugar. Let stand for 5 minutes until foamy.
  4. Prepare the dough base: In the bowl of a stand mixer with paddle attachment, combine remaining sugar, melted butter, Greek yogurt, egg, vanilla extract, orange blossom water, orange zest, salt, and the remaining warm milk. Stir well.
  5. Add flour and yeast: Stir half the flour into the wet mixture. Add the activated yeast mixture and mix on low just to combine. Switch to the dough hook attachment and gradually add remaining flour one cup at a time. Knead on medium speed until the dough becomes smooth and elastic, about 5 minutes. Add a little extra flour if the dough is sticky.
  6. First rise: Lightly grease a large bowl with olive oil or cooking spray. Place the dough inside and turn to coat. Cover loosely and let rise in a warm place until doubled in size, approximately 1 hour.
  7. Prepare for shaping: Line two baking sheets with parchment paper. Gently punch down the risen dough and let rest for 5 minutes on a floured surface.
  8. Roll and fill: Roll the dough into a 21×13-inch rectangle. Spread the cooled cranberry filling evenly over the dough. Fold the dough into thirds like a letter to form a 13×7-inch rectangle.
  9. Shape the rolls: Cut the dough into 12 equal strips. Twist each strip and tie it into a knot, tucking the ends underneath. Place the knots on the prepared baking sheets. Cover and let rise in a warm place until doubled in size, about 30 minutes.
  10. Bake: Preheat the oven to 350°F. Bake the rolls in batches for 15-20 minutes or until they turn light golden brown.
  11. Make the glaze: While rolls bake, combine confectioners’ sugar and orange blossom water in a small bowl. Add milk 1 tablespoon at a time, stirring until smooth and pourable.
  12. Glaze and serve: Remove rolls from the oven and immediately drizzle with the glaze. Let cool for 10 minutes before serving warm.
  13. Storage: Store leftover rolls in an airtight container at room temperature for up to 3 days.

Notes

  • The cranberry filling can be made ahead and refrigerated for up to a week, making preparation easier on baking day.
  • Use fresh or frozen cranberries; frozen needs no thawing before cooking.
  • If the dough is too sticky after kneading, sprinkle additional flour gradually to achieve a smooth elastic texture.
  • Orange blossom water adds a delicate floral citrus note but can be omitted or replaced with orange extract if unavailable.
  • Ensure milk temperature for activating yeast is within 105°F – 115°F to avoid killing the yeast.
  • For best results, bake rolls in batches rather than crowding the oven.

Keywords: cranberry sweet rolls, orange sweet rolls, cinnamon roll alternative, holiday breakfast, fruity sweet rolls

Find it online: https://foodiecara.com/cranberry-orange-sweet-rolls-recipe/