Description
These Homemade Cranberry Orange Rolls combine a soft, tender dough with a vibrant cranberry orange jam filling and a sweet orange glaze. Perfect for holiday breakfasts or special occasions, these rolls are flavorful, gooey, and bursting with fresh citrus and tart cranberries, offering a delightful balance of sweet and tangy flavors.
Ingredients
Scale
Dough
- 3/4 cup whole milk (heated to 95°F/35°C) (180ml)
- 1/2 cup granulated sugar (100g)
- 2 1/4 tsp instant dry yeast
- 4 1/4 cups all-purpose flour (530g)
- 1/2 cup cornstarch (120g)
- 3/4 tsp salt
- 3 large eggs (room temperature)
- 3/4 cup unsalted butter (cut into 12 pieces and softened) (180g)
- 2 tsp orange zest
Cranberry Jam Filling
- 4 cups cranberries (fresh or frozen) (400g)
- 1 cup granulated sugar (200g)
- 1/4 cup fresh orange juice (60ml)
- 2 tsp orange zest
Orange Glaze
- 1 cup powdered sugar (120g)
- 3 Tbsp orange juice
- 2 tsp orange zest
Instructions
- Activate yeast mixture: In the bowl of a stand mixer fitted with the dough hook, combine warm milk, sugar, and yeast. Whisk together and let sit for about 5 minutes until the mixture becomes foamy, indicating the yeast is active.
- Mix dry ingredients: In a separate small bowl, combine the all-purpose flour, cornstarch, and salt; set aside.
- Add eggs: Add the eggs to the milk and yeast mixture and whisk until fully combined.
- Incorporate flour mixture: Turn the mixer to low speed and gradually add the flour mixture. Then increase to medium speed and mix until the dough starts coming together, about 1 minute.
- Add butter and orange zest: With the mixer on medium, add softened butter pieces one at a time, followed by the orange zest. Continue mixing for about 10 minutes until the dough is smooth and pulls away from the bowl sides. If still sticky, add 1–2 tablespoons of flour until it cleans the sides.
- First rise: On a floured surface, knead the dough into a smooth ball. Place it in a greased bowl, cover with plastic wrap, and let it rise in a warm place until doubled in size, approximately 1.5 to 2 hours.
- Make cranberry jam: While the dough rises, combine cranberries, sugar, orange juice, and orange zest in a medium saucepan. Bring to a boil, then reduce heat to medium and simmer gently for about 15 minutes until most cranberries burst. Remove from heat and let cool completely.
- Prepare rolls: Punch down the risen dough and roll it out into an 18×18 inch square. Spread the cooled cranberry jam evenly over the dough, leaving a 1-inch border around the edges.
- Form rolls: Starting with the edge nearest you, carefully roll the dough into a tight cylinder. Pinch the seam to seal, then cut into 12 equal pieces using a sharp knife.
- Second rise: Arrange the rolls in a lightly greased 13×9-inch baking pan. Cover with plastic wrap and allow to rise in a warm place until doubled in size, about 1 hour. Alternatively, refrigerate overnight.
- Bake rolls: Preheat the oven to 350°F (180°C). Remove plastic wrap and bake rolls for 35 to 40 minutes until golden brown on top. Remove the pan and transfer rolls to a wire rack.
- Make glaze and serve: Whisk together powdered sugar, orange juice, and orange zest until smooth. Drizzle or spread the glaze over warm rolls before serving to enhance the flavor and presentation.
Notes
- Cranberry Orange Rolls are a festive and delightful option for holiday breakfasts or brunches.
- The tangy cranberry filling pairs beautifully with the bright citrus notes from the orange zest and juice.
- You can use fresh or frozen cranberries for the jam; just ensure it cools completely before spreading on the dough.
- For a softer dough, avoid adding too much extra flour even if sticky; the dough will become tender after baking.
- These rolls can be made ahead and refrigerated overnight after shaping for convenience.
Nutrition
- Serving Size: 1 roll
- Calories: 472
- Sugar: 38 g
- Sodium: 173 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 1 g
- Carbohydrates: 81 g
- Fiber: 4 g
- Protein: 8 g
- Cholesterol: 73 mg
