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