Dessert

Cranberry Orange Sweet Rolls Recipe

ByJake Silas December 10, 2025December 10, 2025

Introduction

Cranberry Orange Sweet Rolls combine the tart brightness of fresh cranberries with the warm citrus aroma of orange zest in a soft, buttery dough. Perfect for breakfast or a festive treat, these rolls are sure to impress with their vibrant flavor and tender crumb.

Two cinnamon rolls with a light golden brown crust and bits of red fruit filling inside are placed on a white plate. The rolls show a soft, fluffy dough texture with swirls of red berry filling visible on top and inside. Around the rolls, there are bright orange segments and whole red cranberries that add color contrast to the warm tones of the rolls. The plate is set on a white marbled textured surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup Almond Milk
3 tablespoon Butter
1 3/4 teaspoon Instant Dry Yeast
1 tablespoon Caster Sugar
1/4 teaspoon Salt
1 Orange
2 1/2 cup All-Purpose Flour
Oil (as needed)
2 cup Fresh Cranberry
1/2 cup Caster Sugar
1 cup Powdered Confectioners Sugar
2 tablespoon Butter
1 teaspoon Vanilla Extract

Instructions

Step 1: Heat the almond milk and butter in a saucepan until lukewarm, being careful not to boil. Alternatively, warm in the microwave in 30-second bursts. In a large bowl, dissolve the instant dry yeast into the milk mixture. Stir in the caster sugar, salt, and the zest from one orange.
Step 2: Add two cups of all-purpose flour to the milk mixture and stir. Gradually add more flour, a heaping tablespoon at a time, until the dough forms a loose ball that is moist but not sticky to the touch. Transfer the dough to a floured surface and knead for about a minute until smooth.
Step 3: Clean and lightly grease the bowl with butter or oil. Place the dough in the bowl, cover with plastic wrap and a tea towel, and set in a warm place to rise for about two hours, or until doubled in size.
Step 4: While the dough rises, prepare the filling. Drain excess moisture from fresh cranberries by patting them with a paper towel. Combine the cranberries with 2 tablespoons of orange juice and half a cup of caster sugar. If the mixture is very runny, add a touch of flour. Roll the dough on a floured surface into a thin rectangle about 10 by 14 inches. Spread the cranberry mixture evenly over the dough, then roll it tightly from the wide edge.
Step 5: Use a string of floss to cut the roll into 8 to 10 equal pieces by sliding the floss under the dough and crossing your hands in opposite directions to slice cleanly. Arrange the rolls on a parchment-lined or greased baking sheet. Cover with plastic wrap and let them rise for another 30 minutes as you preheat the oven.
Step 6: Bake the rolls at 350°F (180°C) for about 30 minutes, or until the tops are lightly browned. Meanwhile, mix powdered confectioners sugar, 2 tablespoons orange juice, butter, and vanilla extract to make the glaze. Pour or spread the glaze over the warm rolls before serving.

Tips & Variations

For a sweeter glaze, add a little extra powdered sugar to thicken it. You can substitute fresh cranberries with dried cranberries soaked briefly in orange juice for a different texture.
Use room temperature ingredients to help the yeast activate more effectively and improve the dough rise.

Storage

Store the sweet rolls in an airtight container at room temperature for up to 2 days. For longer storage, freeze the rolls without glaze for up to 1 month, then thaw and reheat gently in the oven before glazing. Reheat glazed rolls in a warm oven to keep them soft and fresh.