Description
These Homemade Cranberry Orange Rolls combine a soft, tender dough with a vibrant cranberry orange jam filling and a sweet orange glaze. Perfect for holiday breakfasts or special occasions, these rolls are flavorful, gooey, and bursting with fresh citrus and tart cranberries.
Ingredients
Scale
- 3/4 cup whole milk (heated to 95°F/35°C) (180ml)
- 1/2 cup granulated sugar (100g)
- 2 1/4 tsp instant dry yeast
- 4 1/4 cups all-purpose flour (530g)
- 1/2 cup cornstarch (120g)
- 3/4 tsp salt
- 3 large eggs (room temperature)
- 3/4 cup unsalted butter (cut into 12 pieces and softened) (180g)
- 2 tsp orange zest
- 4 cups cranberries (fresh or frozen) (400g)
- 1 cup granulated sugar (200g)
- 1/4 cup fresh orange juice (60ml)
- 2 tsp orange zest
- 1 cup powdered sugar (120g)
- 3 Tbsp orange juice
- 2 tsp orange zest
Instructions
- In the bowl of a stand mixer fitted with the dough hook, combine warm milk, sugar, and yeast. Whisk together and let sit for about 5 minutes until the mixture becomes foamy, indicating the yeast is active.
- In a separate small bowl, combine the all-purpose flour, cornstarch, and salt; set aside.
- Add the eggs to the milk and yeast mixture and whisk until fully combined.
- Turn the mixer to low speed and gradually add the flour mixture. Then increase to medium speed and mix until the dough starts coming together, about 1 minute.
- With the mixer on medium, add softened butter pieces one at a time, followed by the orange zest. Continue mixing for about 10 minutes until the dough is smooth and pulls away from the bowl sides. If still sticky, add 1–2 tablespoons of flour until it cleans the sides.
- On a floured surface, knead the dough into a smooth ball. Place it in a greased bowl, cover with plastic wrap, and let it rise in a warm place until doubled in size, approximately 1.5 to 2 hours.
- While the dough rises, combine cranberries, sugar, orange juice, and orange zest in a medium saucepan. Bring to a boil, then reduce heat to medium and simmer gently for about 15 minutes until most cranberries burst. Remove from heat and let cool completely.
- Punch down the risen dough and roll it out into an 18×18 inch square. Spread the cooled cranberry jam evenly over the dough, leaving a 1-inch border around the edges.
- Starting with the edge nearest you, carefully roll the dough into a tight cylinder. Pinch the seam to seal, then cut into 12 equal pieces using a sharp knife.
- Arrange the rolls in a lightly greased 13×9-inch baking pan. Cover with plastic wrap and allow to rise in a warm place until doubled in size, about 1 hour. Alternatively, refrigerate overnight.
- Preheat the oven to 350°F (180°C). Remove plastic wrap and bake rolls for 35 to 40 minutes until golden brown on top. Remove the pan and transfer rolls to a wire rack.
- Whisk together powdered sugar, orange juice, and orange zest until smooth. Drizzle or spread the glaze over warm rolls before serving to enhance the flavor and presentation.
Notes
- These rolls are best served warm.
- You can refrigerate the rolls after shaping them for a slower rise overnight.
- Feel free to adjust the sweetness of the glaze to your preference.
- Prep Time: 1 hour
- Cook Time: 35-40 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 472
- Sugar: 22g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 81g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 70mg