Cranberry Orange Rolls Recipe
Cranberry Orange Rolls are a super soft morning roll with a delicious flavor combination: cranberries and oranges.
Prep Time15 mins
Cook Time20 mins
Rising Time30 mins
Total Time1 hr 5 mins
- 3 tablespoons white granulated sugar
- Zest from 1 orange
- 3 cups all-purpose flour
- 1 packet of Fleischmann’s® RapidRise® Yeast
- 1 teaspoon kosher salt
- 1/4 cup lukewarm milk
- 3 large eggs beaten in a bowl
- 1 teaspoon pure vanilla extract or vanilla paste
- 1/2 cup unsalted butter cubed and at room temperature
- 1 cup of cranberries
- Juice from 1 naval orange (about 3 tablespoons)
- 2 tablespoons brown sugar
- 1 teaspoon pure vanilla extract
- Pinch kosher salt
- 4 tablespoons unsalted butter at room temperature
- 3 tablespoons brown sugar
Cranberry Cream Cheese Glaze:
- 3 tablespoons unsalted butter at room temperature
- 4 ounces cream cheese at room temperature
- 1 1/2 cups powdered sugar sifted
- 1/4 teaspoon vanilla extract or vanilla paste
- 2 tablespoons reserved cranberry sauce
- Pinch of sea salt plus more for topping
- 1 tablespoon heavy cream
To Make the Dough:
In a medium bowl, combine the sugar and orange zest. Mix them together to activate the oils and flavor from the orange zest. Next, add the all-purpose flour, Fleischmann’s® RapidRise® Yeast and salt.
To the bowl with of a stand-up mixer with the dough hook (alternatively, you can do this in a large bowl by hand), combine the milk, eggs and vanilla extract. Add the flour mixture and mix until the dough starts to become together. With the mixer running on low, slowly add the cubes of butter.
Knead on medium speed for about 5 minutes. Alternatively, if you’re doing this by hand, you’ll need to knead the dough for about 10 to 15 minutes. The dough will go from crumbly and separate to completely cohesive and smooth. The dough shouldn’t be sticky. Remove the dough from the hook and the bowl and form it into a ball.
Transfer the ball of dough to a clean, lightly greased bowl (I used the flour bowl and just wiped it clean with a kitchen towel and then greased it). Cover with plastic wrap or a clean kitchen towel and transfer to the fridge to rise for at least 2 hours or overnight. Or if you’re making it right away, you can let it rise in a draft-free part of your kitchen for about 30 minutes, until it’s doubled in size.
To Make the Filling:
In a small pot, set over medium heat, add the cranberries, orange juice, brown sugar, vanilla extract and salt. Cook until it begins to bubble, and the cranberries begin to soften. Turn the heat down and using a spatula, begin to gently press the cranberries (you don’t want to do this violently because it’ll get messy fast!). Pour through a strainer that is nested on top of a bowl. Press the cranberries, separating the pulp and the sauce. Set aside.
To the bowl of a stand-up mixer (with the paddle attachment) or using a medium bowl and a fork, add the butter and brown sugar. Mix until the filling is completely smooth.
*If you’re looking to save yourself a step in the morning, you can make this filling let it sit on the counter overnight, so it stays softened.
To Assemble the Rolls:
The following morning (or when the dough has risen), remove the dough from the bowl. Lightly flour your work surface and place the dough into the center. Lightly flour your rolling pin and roll the dough into a 1/8-inch thick rectangle that measures 15“x 22“ If it’s not a perfect rectangle, then that’s totally ok.
Add the brown sugar and butter mixture to the dough and smooth it out into an even layer. Add the cranberry pulp all over the dough. And then using a butter knife or offset spatula, smear the cranberry pulp so it’s a nice even layer.
Roll the dough starting closest to you and going up. Using unflavored dental floss, slice the rolls into 2-inch rolls, about 8, trimming the ends off.
Transfer to a greased 9 x 13 baking sheet (or comparable baking dishes) or a 10-inch round pan. Cover with a kitchen towel and allow to rise for an additional 30 minutes, until doubled in size.
Preheat the oven to 350 degrees F. Bake for 18 to 20 minutes.
To Make the Cream Cheese Icing:
To the bowl of a stand-up mixer (or a large bowl) with the paddle attachment, mix together the butter and cream cheese until smooth. Add the sugars, vanilla paste, salt, heavy cream and 2 tablespoons of cranberry sauce. Beat for about 30 seconds until completely combined.
Calories: 386kcal | Carbohydrates: 53g | Protein: 5g | Fat: 17g | Saturated Fat: 11g | Cholesterol: 48mg | Sodium: 273mg | Potassium: 56mg | Fiber: 1g | Sugar: 24g | Vitamin A: 563IU | Calcium: 22mg | Iron: 2mg