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Yields:
12 serving(s)
Prep Time:
1 min
Total Time:
3 hrs 45 mins
If you’re looking for a cozy breakfast or brunch recipe that feels a little special, these cranberry-orange rolls are just the thing. Soft, buttery, and full of sweet-tart flavor, they’re a fruity twist on classic cinnamon rolls and perfect for the holidays—or any time you’re craving a homemade bakery-style breakfast.
The dough is simple to make with flour, sugar, milk, and yeast, plus a little orange zest for extra flavor. The cranberry filling is made from whole cranberries simmered with orange juice and brown sugar until the mixture turns thick, tangy, and just a little jammy. Once you roll it up in that pillowy dough and bake it, the smell alone will make your whole family wander into the kitchen! A quick orange glaze on top adds the perfect finishing touch—sweet, citrusy, and smooth. Serve them with a big glass of iced coffee and everyone will be happy!
Can you make cranberry-orange rolls ahead of time?
Yes! You can prepare the dough and filling the night before, assemble the rolls, and refrigerate them overnight. In the morning, just let them come to room temperature before baking. You can also freeze the unbaked rolls: Wrap them tightly and freeze for up to 2 months. Thaw overnight in the fridge, then bake and glaze as directed.
How should you store leftover cranberry-orange rolls?
Store any leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days. Warm them slightly in a low oven before serving to bring back that fresh-baked flavor.
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Ingredients
for the dough:
- 2 cups whole milk
- 1/2 cup granulated sugar
- 1/2 cup vegetable oil, plus more for the baking dish
- 1 1/4-ounce packet active dry yeast
- 4 1/2 cups all-purpose flour, plus more for dusting
- Grated zest of 1 orange
- 1 1/2 tsp. kosher salt
- 1/2 tsp. baking powder
- 1/2 tsp. baking soda
for the filling:
- 2 cups cranberries, thawed if frozen (about 8 ounces)
- Grated zest of 1 orange, plus 3/4 cup fresh orange juice
- 1 Tbsp. cornstarch
- 1 1/2 cups packed light brown sugar
- 1 stick salted butter, at room temperature
for the glaze:
- 2 cups powdered sugar, sifted
- 2 Tbsp. salted butter, melted
- Grated zest of 1 orange, plus 2 to 4 tablespoons fresh orange juice
Directions
- Step 1Make the dough: Bring the milk, granulated sugar and vegetable oil to a simmer in a large saucepan over medium heat. Remove from the heat and set aside to cool slightly (the mixture should be about 110˚). Sprinkle the yeast evenly over the top and set aside until it begins to bubble and foam, about 5 minutes.
- Step 2Transfer the yeast mixture to a large bowl. Add 4 cups of the flour and the orange zest. Stir until just combined, then cover the dough with a clean kitchen towel and set aside in a warm place for about 1 hour.
- Step 3At the 1-hour mark, whisk together the remaining ½ cup flour, the salt, baking powder and baking soda in a small bowl. Uncover the dough and stir in the flour mixture until thoroughly combined. Cover again with the towel or plastic wrap and refrigerate at least 1 hour and up to overnight. (Use plastic wrap if you’re refrigerating overnight to keep a crust from forming on the dough.)
- Step 4Meanwhile, make the filling: Combine the cranberries, orange zest, orange juice, cornstarch and 1¼ cups brown sugar in a medium saucepan over medium-low heat. Cook, stirring frequently, until thick but still chunky, 15 to 17 minutes. (You should be able to drag a spatula through and see the bottom of the saucepan for a few seconds before the sauce pools.) Remove from the heat and stir in 2 tablespoons of the butter. Transfer to a bowl and let cool completely, then refrigerate until ready to use.
- Step 5Preheat the oven to 375˚. Grease a 9-by-13-inch baking dish with vegetable oil. Turn out the dough onto a lightly floured surface. Roll out into a large rectangle, about 12 by 18 inches. Carefully spread the remaining 6 tablespoons butter over the dough, leaving a ½-inch border on one long side. Sprinkle with the remaining ¼ cup brown sugar. Spread the cranberry filling over the butter and sugar.
- Step 6Beginning at the long side without the border, roll the dough tightly into a log. Use both hands and work slowly, being careful to keep the roll tight. (Watch out, the filling will want to escape.) Pinch the seam together and flip the roll seam-side down.
- Step 7Slide a cutting board underneath the log of dough. Using a serrated knife, trim the ends and cut the log into 12 even slices (about 1½ inches thick). Transfer the rolls cut-side up to the prepared baking dish. (At this point, you can freeze the rolls in the pan: Cover tightly with plastic wrap, then foil, and freeze up to 2 months. Thaw overnight in the refrigerator, then bring to room temperature on the counter before baking as directed.)
- Step 8Cover the baking dish loosely with a clean kitchen towel or plastic wrap and set aside in a warm place until puffy, about 20 minutes (the top of the oven is a great spot for this while it preheats). Remove the towel or plastic wrap and transfer the baking dish to the oven. Bake until the rolls are golden, 24 to 28 minutes.
- Step 9Make the glaze: Whisk together the powdered sugar, butter, orange zest and 2 tablespoons of the orange juice in a bowl until smooth. If needed, whisk in additional orange juice, 1 teaspoon at a time, until the glaze is smooth and pourable. Pour over the warm rolls.
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