There’s something about the combination of cranberry and orange that feels like a celebration of winter’s best flavors. These Cranberry Orange Cinnamon Rolls are a delightful twist on a classic treat, bringing together the tartness of cranberries, the bright citrus notes of orange, and the warm, comforting spiced sweetness of a cinnamon roll. Perfect for a cozy holiday breakfast, weekend brunch, or a seasonal indulgence, these rolls are as beautiful as they are delicious.
Imagine a soft, pillowy dough swirled with tangy cranberry filling, kissed with cinnamon, and topped with a creamy orange glaze that melts into every crevice. These rolls aren’t just a treat for the taste buds—they’re a feast for the eyes and soul. Whether you’re new to making homemade cinnamon rolls or you’re a seasoned baker, this recipe is straightforward, rewarding, and guaranteed to impress.
Let’s roll up our sleeves and bake some magic!
Why You’ll Love This Recipe
- Seasonal Flavors: The cranberry-orange combination is vibrant, festive, and unique.
- Soft and Tender Dough: The rolls are light, fluffy, and melt in your mouth.
- Make-Ahead Friendly: You can prep these rolls the night before and bake them fresh in the morning.
- Perfect for Celebrations: These cinnamon rolls are ideal for the holidays or any special occasion.
Ingredients You’ll Need
For the Dough:
- ¾ cup (180 ml) warm milk (around 110°F)
- 2 ¼ tsp (1 packet) active dry yeast
- ¼ cup (50 g) granulated sugar
- 1 large egg
- 1 egg yolk
- ¼ cup (57 g) unsalted butter, melted
- 3 cups (375 g) all-purpose flour
- ¾ tsp salt
For the Cranberry Orange Filling:
- 1 ½ cups (150 g) fresh or frozen cranberries
- ½ cup (100 g) granulated sugar
- Zest of 1 orange
- 2 tbsp orange juice
- 1 tsp ground cinnamon
- 2 tbsp cornstarch
- ¼ cup (57 g) unsalted butter, softened
For the Orange Glaze:
- 4 oz (113 g) cream cheese, softened
- 2 tbsp (28 g) unsalted butter, softened
- 1 cup (120 g) powdered sugar
- 2-3 tbsp freshly squeezed orange juice
- Zest of 1 orange
How to Make Cranberry Orange Cinnamon Rolls
Step-by-Step Instructions
Step 1: Prepare the Dough
In a small bowl, warm the milk until it’s just warm to the touch (about 110°F). Sprinkle the yeast over the top and let it sit for 5-10 minutes until foamy. This step is key to activating the yeast and ensuring a fluffy dough.
In a large mixing bowl, whisk together the sugar, egg, and egg yolk. Stir in the melted butter and the foamy yeast mixture.
Gradually add the flour and salt, mixing until a shaggy dough forms. Turn the dough out onto a floured surface and knead for 8-10 minutes until smooth and elastic. If using a stand mixer with a dough hook, knead the dough on medium speed for about 5 minutes.
Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm spot for 1-1.5 hours, or until it has doubled in size.
Step 2: Make the Cranberry Orange Filling
While the dough rises, prepare the cranberry orange filling. In a small saucepan over medium heat, combine the cranberries, sugar, orange zest, orange juice, cinnamon, and cornstarch. Cook the mixture for about 5-7 minutes, stirring frequently, until the cranberries burst and the mixture thickens. Remove from heat and let it cool completely.
Step 3: Roll Out and Fill the Dough
Once the dough has risen, punch it down gently to release the air. Turn it out onto a lightly floured surface and roll it into a large rectangle, approximately 12×16 inches.
Spread the softened butter evenly over the dough, leaving a small border around the edges. Next, spread the cooled cranberry filling over the butter. Be sure to distribute it evenly for bursts of flavor in every bite.
Starting from one of the longer edges, tightly roll up the dough into a log. Use a sharp knife or dental floss to cut the log into 12 equal rolls. Arrange the rolls in a greased 9×13-inch baking dish, leaving space between each roll for rising.
Step 4: Second Rise
Cover the rolls with a kitchen towel and let them rise again for 30-45 minutes, or until they’ve puffed up and are touching each other. If making ahead, refrigerate the rolls at this point and let them rise in the fridge overnight.
Step 5: Bake the Rolls
Preheat your oven to 350°F (175°C). Once the rolls have finished their second rise, bake them for 25-30 minutes, or until they’re golden brown and your kitchen smells like holiday cheer.
Step 6: Make the Orange Glaze
While the rolls are baking, prepare the orange glaze. In a medium bowl, beat together the softened cream cheese, butter, powdered sugar, orange juice, and orange zest until smooth and creamy. Adjust the consistency by adding more orange juice if needed.
Step 7: Frost and Serve
Once the rolls come out of the oven, let them cool for 5-10 minutes. Spread the orange glaze generously over the warm rolls, letting it seep into every swirl. Serve immediately and bask in the compliments from your family and friends!
Helpful Tips
- Zest First, Juice Later: When using fresh oranges, zest them before juicing to make the process easier.
- Prevent Overflow: Place the baking dish on a lined baking sheet in case any filling bubbles over while baking.
- Even Filling Distribution: Spread the cranberry filling as evenly as possible to ensure each bite has the perfect balance of flavors.
Recipe Details
- Prep Time: 25 minutes (+ 2 hours rising time)
- Cook Time: 25-30 minutes
- Total Time: 2 hours 55 minutes
- Yield: 12 rolls
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Notes
- You can use dried cranberries if fresh or frozen aren’t available. Simply rehydrate them in hot water or orange juice before using.
- For a stronger orange flavor, add a few drops of orange extract to the glaze.
Nutritional Information (Per Roll):
- Calories: 320
- Carbohydrates: 45g
- Protein: 6g
- Fat: 12g
Frequently Asked Questions
1. Can I freeze these rolls?
Yes! You can freeze unbaked rolls after shaping them. When ready to bake, thaw them overnight in the refrigerator, let them rise, and bake as directed. You can also freeze baked rolls without the glaze and reheat them before serving.
2. Can I use instant yeast instead of active dry yeast?
Absolutely! You can substitute instant yeast for active dry yeast in the same amount. Just mix it directly with the dry ingredients and skip the activation step.
3. How should I store leftover rolls?
Store leftover rolls in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Reheat them in the microwave for a few seconds before serving.
Related Recipes
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Conclusion
These Cranberry Orange Cinnamon Rolls are the perfect blend of sweet, tart, and citrusy flavors that bring a fresh twist to a traditional favorite. They’re an excellent choice for any festive gathering, family brunch, or even as a cozy winter weekend project. Don’t be surprised if your loved ones keep asking you to make them again and again! Whether it’s the holidays or just an ordinary day, these cinnamon rolls are sure to brighten up your table and your spirits. Enjoy!
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Cranberry Orange Cinnamon Rolls
Description
There’s something about the combination of cranberry and orange that feels like a celebration of winter’s best flavors. These Cranberry Orange Cinnamon Rolls are a delightful twist on a classic treat, bringing together the tartness of cranberries, the bright citrus notes of orange, and the warm, comforting spiced sweetness of a cinnamon roll. Perfect for a cozy holiday breakfast, weekend brunch, or a seasonal indulgence, these rolls are as beautiful as they are delicious.
Imagine a soft, pillowy dough swirled with tangy cranberry filling, kissed with cinnamon, and topped with a creamy orange glaze that melts into every crevice. These rolls aren’t just a treat for the taste buds—they’re a feast for the eyes and soul. Whether you’re new to making homemade cinnamon rolls or you’re a seasoned baker, this recipe is straightforward, rewarding, and guaranteed to impress.
Let’s roll up our sleeves and bake some magic!
Ingredients
For the Dough:
- ¾ cup (180 ml) warm milk (around 110°F)
- 2 ¼ tsp (1 packet) active dry yeast
- ¼ cup (50 g) granulated sugar
- 1 large egg
- 1 egg yolk
- ¼ cup (57 g) unsalted butter, melted
- 3 cups (375 g) all-purpose flour
- ¾ tsp salt
For the Cranberry Orange Filling:
- 1 ½ cups (150 g) fresh or frozen cranberries
- ½ cup (100 g) granulated sugar
- Zest of 1 orange
- 2 tbsp orange juice
- 1 tsp ground cinnamon
- 2 tbsp cornstarch
- ¼ cup (57 g) unsalted butter, softened
For the Orange Glaze:
- 4 oz (113 g) cream cheese, softened
- 2 tbsp (28 g) unsalted butter, softened
- 1 cup (120 g) powdered sugar
- 2–3 tbsp freshly squeezed orange juice
- Zest of 1 orange
Instructions
Step 1: Prepare the Dough
In a small bowl, warm the milk until it’s just warm to the touch (about 110°F). Sprinkle the yeast over the top and let it sit for 5-10 minutes until foamy. This step is key to activating the yeast and ensuring a fluffy dough.
In a large mixing bowl, whisk together the sugar, egg, and egg yolk. Stir in the melted butter and the foamy yeast mixture.
Gradually add the flour and salt, mixing until a shaggy dough forms. Turn the dough out onto a floured surface and knead for 8-10 minutes until smooth and elastic. If using a stand mixer with a dough hook, knead the dough on medium speed for about 5 minutes.
Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm spot for 1-1.5 hours, or until it has doubled in size.
Step 2: Make the Cranberry Orange Filling
While the dough rises, prepare the cranberry orange filling. In a small saucepan over medium heat, combine the cranberries, sugar, orange zest, orange juice, cinnamon, and cornstarch. Cook the mixture for about 5-7 minutes, stirring frequently, until the cranberries burst and the mixture thickens. Remove from heat and let it cool completely.
Step 3: Roll Out and Fill the Dough
Once the dough has risen, punch it down gently to release the air. Turn it out onto a lightly floured surface and roll it into a large rectangle, approximately 12×16 inches.
Spread the softened butter evenly over the dough, leaving a small border around the edges. Next, spread the cooled cranberry filling over the butter. Be sure to distribute it evenly for bursts of flavor in every bite.
Starting from one of the longer edges, tightly roll up the dough into a log. Use a sharp knife or dental floss to cut the log into 12 equal rolls. Arrange the rolls in a greased 9×13-inch baking dish, leaving space between each roll for rising.
Step 4: Second Rise
Cover the rolls with a kitchen towel and let them rise again for 30-45 minutes, or until they’ve puffed up and are touching each other. If making ahead, refrigerate the rolls at this point and let them rise in the fridge overnight.
Step 5: Bake the Rolls
Preheat your oven to 350°F (175°C). Once the rolls have finished their second rise, bake them for 25-30 minutes, or until they’re golden brown and your kitchen smells like holiday cheer.
Step 6: Make the Orange Glaze
While the rolls are baking, prepare the orange glaze. In a medium bowl, beat together the softened cream cheese, butter, powdered sugar, orange juice, and orange zest until smooth and creamy. Adjust the consistency by adding more orange juice if needed.
Step 7: Frost and Serve
Once the rolls come out of the oven, let them cool for 5-10 minutes. Spread the orange glaze generously over the warm rolls, letting it seep into every swirl. Serve immediately and bask in the compliments from your family and friends!
Notes
- You can use dried cranberries if fresh or frozen aren’t available. Simply rehydrate them in hot water or orange juice before using.
- For a stronger orange flavor, add a few drops of orange extract to the glaze.