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Cranberry Orange Rolls

4

165 min

Cranberry Orange Rolls

Cranberry Orange Rolls Photo 1

Time

165 min

Serving

15 persons

Calories

298

Rating

4.00★ (23)

Cuisine

Author: Victoria Buriak
A different take on sticky cinnamon rolls! I like to frost these cranberry buns with a simple vanilla glaze, but feel free to use any kind of icing you like!

Ingredients

  • warm milk (120 to 130 degrees F): 1 cup
  • white sugar: 1 tsp
  • ½ teaspoons rapid-rise yeast: 2 piece
  • eggs, room temperature: 2 piece
  • unsalted butter, melted and cooled: 0.33333 cup
  • ½ cups all-purpose flour: 2 piece
  • ½ cups whole wheat flour: 1 piece
  • white sugar: 0.5 cup
  • salt: 1 tsp
  • ½ cups finely chopped cranberries: 2 piece
  • firmly packed brown sugar: 0.75 cup
  • orange juice: 3 Tbsp
  • orange zest: 1 Tbsp
  • cornstarch: 1 Tbsp
  • vanilla extract: 1 tsp
  • ground cinnamon: 0.5 tsp
  • ground cloves: 0.25 tsp
  • ground nutmeg: 0.25 tsp
  • salt: 0.25 tsp
  • confectioners' sugar: 1 cup
  • heavy cream: 3 Tbsp (or more if needed)
  • vanilla extract: 1 tsp
  • pinch salt: 1 piece

Metric Conversion

Stages of cooking

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  1. Mix warm milk, sugar, and yeast together in a small bowl until dissolved. Set aside and allow yeast to proof until foamy.
    Cranberry Orange Rolls Photo 2
  2. Whisk eggs and cooled melted butter together in a bowl and set aside.
    Cranberry Orange Rolls Photo 3
  3. Whisk 2 cups all-purpose flour, whole wheat flour, sugar, and salt together in a large bowl. Pour yeast mixture into flour mixture and stir gently to combine. Mix in egg mixture and continue to stir until a sticky dough forms.
    Cranberry Orange Rolls Photo 4
  4. Turn out onto a lightly floured surface and knead in remaining 1/2 cup all-purpose flour a little at a time until dough is no longer sticky. Continue kneading until dough is smooth and elastic, 8 to 10 minutes, using additional flour if necessary. Place dough into a greased bowl and turn to coat. Cover and place in a warm, draft-free area. Allow dough to rise until doubled in size, 1 to 2 hours.
    Cranberry Orange Rolls Photo 5
  5. Meanwhile, combine cranberries, brown sugar, orange juice, orange zest, cornstarch, vanilla extract, cinnamon, cloves, nutmeg, and salt in a saucepan. Cook over medium heat, stirring constantly, until mixture begins to bubble and thicken slightly, about 5 minutes. Remove from heat and allow filling to cool to room temperature.
    Cranberry Orange Rolls Photo 6
  6. Line a 9x13-inch baking pan and a 6-inch cake pan with parchment paper and lightly grease both pans.
    Cranberry Orange Rolls Photo 7
  7. Turn risen dough out onto a lightly floured surface. Roll out into a rectangle approximately 21x14 inches. Place cranberry filling on the dough leaving a 1/2-inch border on all sides. Roll dough up starting at a long side. Pinch ends to seal dough and lay seam-side down on a cutting board. Use a very sharp or serrated knife to cut into 15 rolls, each about 1 1/4-inch thick. Place rolls cut-side up in the prepared pans, 12 in the baking pan and 3 in the cake pan.
    Cranberry Orange Rolls Photo 8
  8. Loosely cover pans and allow rolls to rise until doubled in size, 30 to 45 minutes.
    Cranberry Orange Rolls Photo 9
  9. Preheat the oven to 350 degrees F (175 degrees C).
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  10. Bake in the preheated oven until buns are golden brown on top, 22 to 27 minutes. Allow to cool in the pans for several minutes before transferring to a serving plate.
    Cranberry Orange Rolls Photo 11
  11. Whisk confectioners' sugar, heavy cream, vanilla extract, and salt together in a bowl until smooth. Add more cream to thin or more sugar to thicken, if needed. Pour glaze over slightly warm rolls before serving.
    Cranberry Orange Rolls Photo 12

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