Bright Morning Cranberry Swirls: Your Go-To Cranberry Orange Cinnamon Roll Recipe
Imagine waking up to the irresistible aroma of freshly baked rolls, but with a vibrant twist that dances on your palate! These Bright Morning Cranberry Swirls, our delightful take on a classic, offer a symphony of sweet, tart, and zesty flavors, perfectly balanced to brighten any morning or holiday brunch. If you’re searching for the ultimate Cranberry Orange Cinnamon Roll Recipe, look no further. Soft, pillowy dough encases a luscious cinnamon-spiced cranberry filling, all crowned with a glistening, tangy orange glaze that makes every single bite an absolute dream. They’re surprisingly simple to make and promise a burst of sunshine, even on the chilliest days. Perfect for sharing with loved ones or savoring all to yourself with a warm cup of coffee!
Why You’ll Adore These Bright Morning Cranberry Swirls
There’s a reason cinnamon rolls hold a special place in our hearts and on our breakfast tables. But our Bright Morning Cranberry Swirls elevate the experience with a vibrant, fresh twist that sets them apart:
- A Symphony of Flavors: Gone are the days of overly sweet, one-note rolls. These swirls deliver a harmonious blend of the cranberries’ bright tartness, the warmth of cinnamon, and the invigorating zest of fresh orange, creating a complex and utterly addictive flavor profile.
- Unforgettable Texture: Each roll boasts a cloud-like, tender dough that practically melts in your mouth, perfectly complementing the juicy, slightly jammy cranberry filling.
- Visual Appeal: The vibrant red cranberries peeking through the swirls, topped with a glistening orange glaze, make these rolls a stunning addition to any table, especially during festive seasons.
- Surprisingly Simple: Despite their gourmet appearance and taste, this recipe is designed to be straightforward, allowing even novice bakers to achieve bakery-quality results.
If you’re a fan of classic cinnamon rolls, you might also enjoy our recipe for Easy Cinnamon Roll Bars for another delightful treat.
Ingredients & Smart Substitutions for Your Cranberry Orange Cinnamon Roll Recipe
Crafting these delectable rolls begins with quality ingredients, each playing a crucial role in the final flavor and texture. Here’s a closer look at what you’ll need and some helpful substitution ideas:
For the Dough:
- All-Purpose Flour: The backbone of your soft, pillowy rolls. While all-purpose is recommended, a bread flour could create a chewier texture. Avoid cake flour as it’s too delicate.
- Granulated Sugar: Provides sweetness and helps activate the yeast.
- Instant Yeast: Your magic ingredient for quick rising. If using active dry yeast, you’ll need to proof it first in the warm milk with a pinch of sugar for 5-10 minutes until foamy, then proceed with the recipe.
- Salt: Balances sweetness and enhances flavor. Don’t skip it!
- Warm Milk: Essential for activating the yeast. Ensure it’s between 105-115°F (40-46°C) – too hot will kill the yeast, too cold won’t activate it. Whole milk yields the richest dough.
- Unsalted Butter: Adds richness and tenderness. Melted butter ensures even distribution. If using salted butter, reduce the added salt in the dough by half.
- Large Egg: Contributes to the dough’s structure, richness, and golden hue.
For the Cranberry Cinnamon Filling:
- Fresh or Frozen Cranberries: The star of the show! Both work beautifully; if using frozen, do not thaw them first. You could experiment with a mix of cranberries and a small amount of finely diced apple for a different texture.
- Granulated Sugar: Sweetens the tart cranberries. Adjust to your preference.
- Orange Zest: Provides an aromatic, bright citrus note that pairs perfectly with cranberries and cinnamon. Don’t use the white pith, only the colored zest.
- Ground Cinnamon: The classic warm spice. You could add a pinch of nutmeg or cardamom for extra depth.
- Cornstarch: Acts as a thickener, preventing the filling from becoming too runny during baking.
- Melted Butter: Helps bind the filling to the dough and adds moisture.
For the Orange Glaze:
- Powdered Sugar (Sifted): Crucial for a smooth, lump-free glaze. Sifting is highly recommended.
- Fresh Orange Juice: The liquid component and the source of that vibrant orange flavor. Freshly squeezed is always best!
- Orange Zest (Optional): For an intensified citrus kick in the glaze.
How to Make Your Bright Morning Cranberry Orange Cinnamon Roll Recipe
Making these Cranberry Swirls is a rewarding process, broken down into simple, manageable steps. Follow along to create bakery-worthy rolls right in your own kitchen:
- Whip Up the Dough: In a spacious bowl, whisk together the dry dough ingredients (flour, sugar, yeast, salt). In a separate bowl, combine your warm milk, melted butter, and egg. Pour the wet mixture into the dry, stirring until a cohesive, soft dough forms. Knead for a brief 3-5 minutes until it feels smooth. Cover the bowl and let it rise in a warm spot for about 30 minutes until it’s noticeably puffed. This quick rise is thanks to instant yeast!
- Prepare the Zesty Cranberry Filling: While your dough is on its first rise, combine the cranberries (fresh or frozen), granulated sugar, orange zest, cinnamon, and cornstarch in a medium bowl. Give it a good stir to ensure every cranberry is evenly coated. Set this aside, letting the flavors meld.
- Roll and Layer: Lightly flour a clean work surface. Turn out your risen dough and roll it into a generous 12×18-inch rectangle. Brush the entire surface with melted butter, leaving a small border. Now, spread your vibrant cranberry filling evenly over the buttered dough, making sure the berries are well distributed.
- Roll and Seal: Starting from one of the long sides, carefully and tightly roll the dough into a snug log. Pinch the seam firmly to seal it, ensuring your delicious filling stays put.
- Slice and Arrange for Second Rise: With a sharp knife or a piece of unflavored dental floss, cut the log into 12 even slices, each about 1.5 inches thick. Arrange these beautiful swirls snugly in a lightly greased 9×13 inch baking dish. Cover loosely and let them rise again in a warm place for another 20-30 minutes, or until they look visibly puffy and have expanded.
- Bake to Golden Perfection: Preheat your oven to 375°F (190°C). Remove the cover from your rolls and bake for 20-25 minutes. Keep an eye on them; they should be golden brown and cooked through. If they start browning too quickly on top, a loose tent of foil will protect them.
- Whip Up the Orange Glaze: While your rolls are baking, prepare the crowning glory. In a small bowl, whisk together the sifted powdered sugar, 4-5 tablespoons of fresh orange juice, and the optional orange zest until you have a smooth, pourable glaze. Adjust consistency with more juice or sugar as needed.
- Glaze and Indulge: Once the rolls emerge from the oven, let them cool in the pan for 5-10 minutes. While they’re still warm, generously drizzle that luscious orange glaze over them. Serve immediately and savor the sweet, tart, and zesty goodness!
Tips for Success with Your Cranberry Orange Cinnamon Roll Recipe
- The Right Dough Consistency: Your dough should be soft and slightly tacky, but not overly sticky. If it’s too stiff, your rolls will be dense. If too wet, add a tiny bit more flour during kneading.
- Warmth is Key for Rising: Yeast loves warmth! Find a cozy spot for your dough to rise – a slightly warmed oven (turned off!), near a sunny window, or on top of a warm appliance.
- Don’t Overdo the Flour: When rolling out the dough, use just enough flour to prevent sticking. Too much extra flour can make your rolls tough.
- Tight Rolling for Perfect Swirls: Roll the dough up as tightly as possible to ensure beautiful, well-defined swirls and to prevent the filling from escaping.
- Clean Cuts: For perfectly round rolls, use unflavored dental floss instead of a knife. Simply slide it under the log, cross the ends over the top, and pull to slice.
- Don’t Thaw Frozen Cranberries: If using frozen cranberries, mix them directly into the filling without thawing. This prevents excess moisture and keeps their shape better during baking.
- Glaze While Warm: Drizzling the glaze over warm rolls allows it to melt slightly and seep into the nooks and crannies, enhancing the flavor and moisture.
- Make Ahead Option: After arranging the sliced rolls in the baking dish (Step 5), cover them tightly with plastic wrap and refrigerate overnight. In the morning, let them come to room temperature for 30 minutes before baking. You might need to add an extra 5-10 minutes to the bake time.
Serving Suggestions for Your Bright Morning Cranberry Swirls
These Cranberry Swirls are a showstopper on their own, but here are some ideas to make them part of an even more memorable meal:
- Classic Breakfast Pairing: Serve warm with a steaming cup of coffee, a robust black tea, or a glass of fresh orange juice to complement the citrus notes.
- Brunch Centerpiece: Elevate your brunch spread by placing these vibrant rolls at the center. They pair wonderfully with savory items like scrambled eggs, crispy turkey bacon, or a simple fruit salad.
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Bright Morning Cranberry Swirls with Zesty Orange Kiss
Imagine waking up to the irresistible aroma of freshly baked rolls, but with a vibrant twist that dances on your palate! These Cranberry Cinnamon Rolls are a delightful symphony of sweet, tart, and zesty flavors, perfectly balanced to brighten any morning or holiday brunch. Soft, pillowy dough encases a luscious cinnamon-spiced cranberry filling, all crowned with a glistening, tangy orange glaze that makes every single bite an absolute dream. They’re surprisingly simple to make and promise a burst of sunshine, even on the chilliest days. Perfect for sharing with loved ones or savoring all to yourself with a warm cup of coffee!
- Total Time: 55 minutes
- Yield: 12 rolls 1x
Ingredients
Scale- For the Dough:
- 3 1/2 cups (420g) all-purpose flour, plus more for dusting
- 1/2 cup (100g) granulated sugar
- 2 1/4 teaspoons (1 packet) instant yeast
- 1/2 teaspoon salt
- 1 cup (240ml) warm milk (105-115°F / 40-46°C)
- 1/2 cup (113g) unsalted butter, melted
- 1 large egg, room temperature
- For the Cranberry Cinnamon Filling:
- 1 1/2 cups fresh or frozen cranberries
- 1/2 cup (100g) granulated sugar
- 1 tablespoon orange zest (from 1 orange)
- 1 tablespoon ground cinnamon
- 1 teaspoon cornstarch
- 1/4 cup (56g) unsalted butter, melted, for spreading
- For the Orange Glaze:
- 2 cups (240g) powdered sugar, sifted
- 4-5 tablespoons fresh orange juice (from 1-2 oranges)
- 1/2 teaspoon orange zest (optional, for extra citrus kick)
Instructions
- Prepare the Dough: In a large bowl, whisk together 3 1/2 cups flour, 1/2 cup granulated sugar, instant yeast, and salt. In a separate bowl, combine warm milk, 1/2 cup melted butter, and the egg. Pour the wet ingredients into the dry ingredients and mix with a wooden spoon or stand mixer until a soft dough forms. Knead for 3-5 minutes until smooth. Cover the bowl with plastic wrap and let rise in a warm place for 30 minutes, or until slightly puffed.
- Make the Cranberry Cinnamon Filling: While the dough rises, combine cranberries, 1/2 cup granulated sugar, 1 tablespoon orange zest, cinnamon, and cornstarch in a medium bowl. Stir well to coat the cranberries evenly. Set aside.
- Assemble the Rolls: Lightly flour a clean surface. Turn the dough out and roll it into a large rectangle, approximately 12×18 inches. Brush the entire surface of the dough with 1/4 cup melted butter, leaving a small border around the edges.
- Spread the cranberry filling evenly over the buttered dough, making sure the cranberries are distributed well. Carefully roll the dough up tightly from one of the long sides, creating a log. Pinch the seam closed to seal.
- Slice and Arrange: Using a sharp knife or unflavored dental floss, cut the log into 12 equal slices (about 1.5 inches thick). Arrange the rolls snugly in a lightly greased 9×13 inch baking dish. Cover the dish loosely with plastic wrap or a clean kitchen towel and let them rise in a warm place for another 20-30 minutes, or until visibly puffy.
- Bake the Rolls: Preheat your oven to 375°F (190°C). Remove the cover from the rolls and bake for 20-25 minutes, or until the rolls are golden brown and cooked through. If the tops brown too quickly, you can loosely tent the dish with foil.
- Prepare the Orange Glaze: While the rolls are baking, whisk together the sifted powdered sugar, 4-5 tablespoons of fresh orange juice, and 1/2 teaspoon orange zest (if using) in a small bowl until smooth and pourable. Add more juice a teaspoon at a time if too thick, or more powdered sugar if too thin.
- Glaze and Serve: Once the rolls are out of the oven, let them cool in the pan for about 5-10 minutes. Drizzle generously with the prepared orange glaze while they are still warm. Serve immediately and enjoy the sweet, tart, and zesty goodness!
Notes
For an even quicker version, you can use store-bought puff pastry or crescent roll dough. If using frozen cranberries, do not thaw them before mixing into the filling. Rolls can be made ahead: after arranging in the pan (Step 5), cover tightly and refrigerate overnight. In the morning, let them come to room temperature for 30 minutes before baking (add 5-10 minutes to bake time). Warm slightly before glazing for the best experience.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American Bakery
Nutrition
- Serving Size: 1 roll
- Calories: 380
- Sugar: 30g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 60mg
