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Cranberry Orange Rolls
Cranberry Orange Rolls
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Prep Time:
45 minutes
Cook Time:
30 minutes
Total Time:
165 minutes
Unique twist: Cranberry-orange sticky rolls with vanilla glaze.
Ingredients:
  • 1 cup warm milk (120 to 130 degrees F)
  • 1 teaspoon white sugar
  • 2.5 teaspoons rapid-rise yeast
  • 2 eggs, room temperature
  • 0.33333334326744 cup unsalted butter, melted and cooled
  • 2.5 cups all-purpose flour
  • 1.5 cups whole wheat flour
  • 2.5 cups finely chopped cranberries
  • 0.75 cup firmly packed brown sugar
  • 3 tablespoons orange juice
  • 1 tablespoon orange zest
  • 1 tablespoon cornstarch
  • 1 teaspoon vanilla extract
  • 0.25 teaspoon ground cloves
  • 0.25 teaspoon ground nutmeg
  • 1 cup confectioners' sugar
  • 3 tablespoons heavy cream, or more as needed
  • 1 pinch salt
Instructions:
  • Combine warm milk, sugar, and yeast in a bowl, stirring until yeast is dissolved. Let the mixture sit until the yeast becomes foamy.
  • Combine eggs and cooled melted butter in a bowl and reserve for later use.
  • In a large bowl, combine 2 cups of all-purpose flour, whole wheat flour, sugar, and salt. Gently stir in the yeast mixture, then add the egg mixture and stir until a sticky dough forms.
  • Transfer the dough to a lightly floured surface and gradually knead in the remaining 1/2 cup of all-purpose flour until the dough is no longer sticky. Keep kneading for 8 to 10 minutes until the dough is smooth and elastic, adding more flour as needed. Place the dough in a greased bowl, cover, and let it rise in a warm, draft-free spot until doubled in size, which should take 1 to 2 hours.
  • In a saucepan, mix cranberries, brown sugar, orange juice, orange zest, cornstarch, vanilla extract, cinnamon, cloves, nutmeg, and salt. Cook over medium heat, stirring constantly, until it starts to bubble and slightly thicken, about 5 minutes. Let the filling cool to room temperature after removing from heat.
  • Prepare the 9x13-inch baking pan and 6-inch cake pan by lining them with parchment paper and lightly greasing them.
  • Transfer the dough onto a lightly floured surface and shape it into a 21x14-inch rectangle. Spread the cranberry filling over the dough, leaving a 1/2-inch border all around. Roll up the dough tightly from one long side, seal the ends, and place it seam-side down on a cutting board. Cut into 15 1 1/4-inch thick rolls using a sharp knife. Arrange 12 rolls in the baking pan and 3 in the cake pan, cut-side up.
  • Cover the pans partially with a clean towel and let the rolls rise until they double in size, which will take about 30 to 45 minutes.
  • Preheat the oven to a toasty 350 degrees F (175 degrees C).
  • Bake in the preheated oven for 22 to 27 minutes, until buns are golden brown. Let cool in the pans for a few minutes before placing on a serving plate.
  • In a bowl, combine confectioners' sugar, heavy cream, vanilla extract, and salt until you achieve a smooth mixture. Adjust consistency by adding more cream to thin or more sugar to thicken. Drizzle the glaze over warm rolls before serving.

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