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Cozy Cranberry Orange Sweet Rolls: Easy Homemade Recipe

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These soft, pillowy sweet rolls are filled with tart dried cranberries and bright orange zest, then topped with a creamy orange cream cheese glaze. A happy accident turned tradition, they’re perfect for holiday brunch or a cozy weekend morning.

Ingredients

Scale
  • 3 ½ cups all-purpose flour (plus more for dusting)
  • ¼ cup granulated sugar
  • 1 packet (2 ¼ tsp) active dry yeast
  • ½ teaspoon salt
  • ½ cup whole milk (warmed to about 110°F)
  • ¼ cup water (warm)
  • 3 tablespoons unsalted butter (melted and slightly cooled)
  • 1 large egg (room temperature)
  • 1 teaspoon vanilla extract
  • Zest of 1 orange (about 1 tablespoon)
  • 1 cup dried cranberries
  • ½ cup fresh orange juice
  • 3 tablespoons unsalted butter (softened)
  • ½ cup packed brown sugar (light or dark)
  • 1 tablespoon orange zest
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 4 oz cream cheese (softened)
  • 2 tablespoons unsalted butter (softened)
  • 1 ½ cups powdered sugar (sifted if lumpy)
  • 2–3 tablespoons fresh orange juice
  • ½ teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Bloom the cranberries: In a small saucepan, combine dried cranberries and ½ cup fresh orange juice. Bring to a gentle simmer over medium heat, then remove from heat and let sit for 10 minutes. Drain any excess juice (save for glaze) and set aside.
  2. Make the dough: In the bowl of a stand mixer, whisk together 1 cup flour, sugar, yeast, and salt. In a separate bowl, combine warm milk, warm water, melted butter, egg, vanilla, and orange zest. Pour wet into dry and mix on low until combined. Add remaining 2 ½ cups flour, ½ cup at a time, mixing on low until a shaggy dough forms. Switch to dough hook and knead on medium for 6-7 minutes until smooth and slightly tacky.
  3. First rise: Place dough in a lightly greased bowl, turning once to coat. Cover with a clean kitchen towel and let rise in a warm, draft-free spot for 1 hour, or until doubled in size.
  4. Prepare the filling: In a small bowl, mix softened butter, brown sugar, orange zest, cinnamon, and nutmeg until well combined. Set aside at room temperature.
  5. Assemble the rolls: Punch down the risen dough and turn onto a lightly floured surface. Roll into a 12×16-inch rectangle, about ¼-inch thick. Spread the butter-sugar mixture evenly over the dough, leaving a ½-inch border on the long edges. Sprinkle bloomed cranberries evenly over the filling. Starting from the long edge, roll tightly into a log, pinching the seam to seal. Cut into 12 even rolls (about 1 ½ inches each).
  6. Second rise: Arrange rolls in a greased 9×13-inch baking dish, leaving a little space between each. Cover and let rise for 30-45 minutes until puffy and touching each other.
  7. Bake: Preheat oven to 350°F (175°C). Bake rolls for 22-25 minutes until golden brown and edges pull away from the dish. Let cool in the pan for 10 minutes.
  8. Make the glaze: Beat softened cream cheese and butter together until smooth. Gradually add powdered sugar, beating on low. Add 2 tablespoons orange juice and vanilla, then beat on medium until creamy. Adjust consistency with more juice or powdered sugar as needed. Pour over warm rolls.

Notes

Don’t skip blooming the cranberries; it makes them soft and jammy. Use an instant-read thermometer to ensure milk and water are around 110°F for proper yeast activation. Let rolls cool for 10 minutes before glazing to prevent the glaze from melting off. For clean cuts, use unflavored dental floss.

Nutrition

Keywords: cranberry orange sweet rolls, homemade cinnamon rolls, holiday breakfast, brunch recipe, cream cheese glaze

Find it online: https://zestynora.com/cozy-cranberry-orange-sweet-rolls-easy-homemade-recipe/