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Perfect Cranberry Orange Sweet Rolls

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Soft, gooey sweet rolls with a perfect balance of sweet and tangy from fresh cranberries and bright orange zest, ideal for a festive holiday brunch.

Ingredients

Scale
  • 3 ½ cups all-purpose flour (440g), sifted
  • ½ cup granulated sugar (100g)
  • 2 ¼ teaspoons instant yeast (one packet)
  • 1 teaspoon salt
  • 1 cup whole milk (240ml), warmed to about 110°F (43°C)
  • ¼ cup unsalted butter (60g), melted and slightly cooled
  • 1 large egg, room temperature
  • 4 ounces cream cheese (115g), softened
  • Orange zest from 1 large orange
  • 1 cup fresh cranberries (100g), chopped roughly
  • ½ cup brown sugar (100g), packed
  • 1 teaspoon ground cinnamon
  • 3 tablespoons unsalted butter (45g), softened
  • 1 teaspoon orange zest (extra for filling)
  • 1 cup powdered sugar (120g), sifted
  • 2 tablespoons fresh orange juice (30ml)
  • ½ teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Activate the yeast by combining warm milk (110°F/43°C), granulated sugar, and instant yeast in a large mixing bowl. Stir gently and let sit for 5 minutes until foamy.
  2. Add softened cream cheese, melted butter, egg, orange zest, salt, and about 3 cups (375g) of flour to the yeast mixture. Mix until dough starts to come together.
  3. Gradually add remaining flour, kneading until dough is soft, smooth, slightly sticky but holds shape (8-10 minutes by hand or 5-6 minutes with stand mixer).
  4. Shape dough into a ball, place in lightly greased bowl, cover with plastic wrap or damp towel, and let rise in warm spot for 1 to 1 ½ hours until doubled in size.
  5. Prepare filling by mixing brown sugar, cinnamon, orange zest, and cranberries in a bowl. Have softened butter ready for spreading.
  6. Punch down risen dough and roll out on lightly floured surface into 12×18-inch (30×45 cm) rectangle.
  7. Spread softened butter evenly over dough, then sprinkle cranberry sugar mixture all over, pressing gently to stick.
  8. Roll dough tightly from long edge into a log, pinch seam to seal, and cut into 12 equal slices about 1 ½ inches (4 cm) thick.
  9. Arrange rolls cut-side up in greased 9×13-inch (23×33 cm) pan, leaving space between. Cover and let rise for 30-40 minutes until puffy.
  10. Preheat oven to 350°F (175°C). Bake rolls for 25-30 minutes until golden brown and cooked through. Tent with foil if tops brown too quickly.
  11. While baking, whisk powdered sugar, orange juice, vanilla, and pinch of salt until smooth. Adjust consistency as needed.
  12. Drizzle glaze generously over warm rolls as soon as they come out of oven. Let cool 10-15 minutes before serving warm or at room temperature.

Notes

Do not skip the second rise for soft, airy texture. Use fresh yeast and warm milk at about 110°F (43°C) for best rise. If kitchen is cold, place dough near warm stove or oven with light on. Glaze rolls while warm for best absorption. For dairy-free, substitute cream cheese and butter with coconut-based products. Frozen cranberries can be used if thawed and drained. For gluten-free, use a gluten-free flour blend with xanthan gum.

Nutrition

Keywords: cranberry orange sweet rolls, holiday brunch, sweet rolls, cranberry rolls, orange zest, cream cheese dough, festive breakfast

Find it online: https://bouncybowl.com/perfect-cranberry-orange-sweet-rolls-recipe-easy-holiday-brunch-treat/