Print

Cranberry Orange Sweet Rolls Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.1 from 51 reviews

Delight in these Cranberry Orange Sweet Rolls, perfect for a festive breakfast or a cozy brunch. These soft, tender rolls are filled with a vibrant cranberry orange filling and finished with a sweet, fragrant orange blossom glaze. The combination of tart cranberries, zesty orange, and a hint of vanilla creates a deliciously fragrant treat that is sure to impress.

Ingredients

For the filling

  • 1 cup (100 g) fresh or frozen cranberries
  • ½ cup (100 g) granulated sugar
  • 1 tablespoon unsalted butter, softened
  • 1 tablespoon pure vanilla extract

For the rolls

  • 1 cup (240 ml) warm milk, 105°F – 115°F, divided
  • 2 ¼ teaspoons active dry yeast (1 packet)
  • ⅓ cup (67 g) granulated sugar, plus 1 tablespoon
  • 6 tablespoons unsalted butter, melted and cooled
  • ¼ cup (50 g) 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 (520 g) all-purpose flour

For the glaze

  • 1 cup (120 g) 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 the cranberries by 1 inch in a small saucepan. Bring to a boil over high heat, then reduce heat to low and cook until the cranberries soften and the juices thicken, about 15 minutes. Remove from heat and carefully transfer the mixture to a food processor. Add the softened butter and vanilla extract, then process until smooth. Allow the filling to cool completely, then refrigerate in an airtight container for up to 1 week.
  2. Prepare the yeast mixture: In a small bowl, mix ¾ cup of the warm milk with the active dry yeast and 1 tablespoon of sugar. Let it sit for 5 minutes until foamy, indicating the yeast is activated.
  3. Make the dough: In the bowl of a stand mixer fitted with the paddle attachment, stir together the remaining sugar, melted butter, Greek yogurt, egg, vanilla extract, orange blossom water, orange zest, salt, and the remaining warm milk. Gradually add half of the flour and stir just until combined. Add the activated yeast mixture, then switch to the dough hook attachment and gradually beat in the remaining flour, one cup at a time. Knead on medium speed until the dough is smooth and elastic, about 5 minutes. Add a little more flour if the dough is sticky.
  4. First rise: Lightly grease a large bowl with olive oil or cooking spray. Place the dough in the bowl and turn it to coat with oil. Cover loosely and let it rise in a warm place until doubled in size, about 1 hour.
  5. Prepare for shaping: Line 2 baking sheets with parchment paper. After the dough has risen, gently punch it down and let it rest for 5 minutes.
  6. Shape the rolls: Turn the dough onto a lightly floured surface and roll it into a 21×13-inch rectangle. Spread the chilled cranberry filling evenly over the dough. Fold the dough into thirds, like a letter, to create a 13×7-inch rectangle. 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, leaving space between them.
  7. Second rise: Cover the rolls and let them rise in a warm place until doubled in size, about 30 minutes.
  8. Preheat the oven: Set the oven to 350°F (175°C).
  9. Bake the rolls: Bake the rolls one batch at a time for 15-20 minutes or until they are lightly golden brown. Remove from the oven.
  10. Make the glaze: While the rolls are baking, combine the sifted confectioners’ sugar and orange blossom water in a small bowl. Stir in enough milk, 2 to 3 tablespoons, to achieve a smooth, pourable glaze.
  11. Glaze and serve: Drizzle the warm rolls with the glaze while still hot. Let cool for 10 minutes. Serve warm for the best flavor and texture.

Notes

  • Orange blossom water can be substituted with orange extract if unavailable.
  • Make-ahead tip: After refrigerating the dough overnight, set rolls on the counter for 2 hours before shaping and continuing with the recipe.
  • Freezing instructions: Freeze baked rolls for up to 3 months. Thaw overnight in the refrigerator, then warm before serving.
  • Store leftover rolls in an airtight container at room temperature for up to 3 days.

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