Description
These Cranberry Orange Sweet Rolls are a delightful twist on classic sweet rolls, combining the tartness of fresh cranberries with the bright zest and juice of orange. Soft, fluffy, and generously filled with a sweet cranberry mixture, then topped with a luscious orange glaze, they make the perfect treat for breakfast or brunch.
Ingredients
Scale
Dough
- 1 cup Almond Milk
- 3 tablespoons Butter
- 1 3/4 teaspoons Instant Dry Yeast
- 1 tablespoon Caster Sugar
- 1/4 teaspoon Salt
- Zest of 1 Orange
- 2 1/2 cups All-Purpose Flour, divided
- Oil, as needed
Filling
- 2 cups Fresh Cranberries
- 2 tablespoons Orange Juice
- 1/2 cup Caster Sugar
- 1 teaspoon Flour (optional, if mixture is runny)
Glaze
- 1 cup Powdered Confectioners Sugar
- 2 tablespoons Orange Juice
- 2 tablespoons Butter
- 1 teaspoon Vanilla Extract
Instructions
- Prepare the Milk and Yeast Mixture: Heat the almond milk and butter together in a saucepan until lukewarm (avoid boiling), or microwave in 30-second increments. In a large bowl, dissolve the instant dry yeast into this warm mixture, then stir in caster sugar, salt, and orange zest.
- Make the Dough: Stir 2 cups of the all-purpose flour into the milk mixture. Gradually add more flour, about a tablespoon at a time, until the dough forms a loose ball that’s moist but not overly sticky. Transfer to a floured surface and knead for about a minute until smooth.
- First Rise: 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 2 hours, until doubled in size.
- Prepare the Filling and Roll Dough: Drain excess moisture from the fresh cranberries by patting them dry. Combine cranberries, orange juice, caster sugar, and optionally a teaspoon of flour if the mixture is too runny. On a floured surface, roll the risen dough into a rectangle approximately 10 by 14 inches. Evenly spread the cranberry mixture over the dough, then roll it tightly from the widest edge.
- Cut the Rolls and Second Rise: Using a string of floss for a clean cut, slice the rolled dough into 8 to 10 rolls. Place the rolls on a greased or parchment-lined baking sheet. Cover with plastic wrap and let rise for another 30 minutes while preheating the oven.
- Bake: Bake the rolls at 350°F (180°C) for about 30 minutes until the tops are lightly browned.
- Make the Glaze and Finish: While the rolls bake, combine powdered sugar, orange juice, butter, and vanilla extract. Pour or spread the glaze over the hot rolls as soon as they come out of the oven.
Notes
- Ensure the milk mixture is only lukewarm to properly activate the yeast without killing it.
- If the cranberry filling seems too wet, adding a teaspoon of flour helps prevent soggy rolls.
- Using floss to cut rolls gives cleaner edges without squashing the dough.
- Let the dough rise in a warm, draft-free area for best results.
- Glaze is best applied immediately after baking while rolls are hot to soak in well.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Breakfast, Brunch, Dessert
- Method: Baking
- Cuisine: American
Keywords: Cranberry rolls, Sweet rolls, Orange rolls, Breakfast pastry, Holiday baking, Yeast rolls
