Cranberry Cinnamon Rolls with Orange Glaze

This Cranberry Cinnamon Roll recipe pairs a soft, pillowy dough with a sweet and tangy cranberry filling that feels just right for the holiday season. Topped with a bright, creamy orange glaze, it brings a festive sparkle to this beloved breakfast treat.

About these Cinnamon Rolls

Cinnamon rolls might seem like a big project at first, but trust me—they’re totally worth the time. Making these Cranberry Cinnamon Rolls with Orange Glaze is no exception. They add a delicious seasonal twist to an all-time breakfast classic, perfect for bringing holiday cheer right to your table.

From mixing up the soft dough and watching it rise, to rolling it out, layering on the zingy cranberry filling, and baking until golden, you’ll find the process both satisfying and easier than you think. Just take it step by step, and soon you’ll have a dozen homemade rolls that are heavenly on Christmas morning or any holiday brunch.

These rolls are bursting with juicy cranberries and topped with a shiny orange glaze brightened with fresh zest. Each bite is a cozy mix of warm spices, tart fruit, and citrusy sweetness—making them feel both fancy and comfort-food cozy at the same time!

Recipe Ingredients

• Dough: You’ll use instant yeast, milk, sugar, butter, an egg, and all-purpose flour. I stick to all-purpose since I haven’t tested others, so if you swap, just keep an eye on consistency.
• Filling: The cranberry orange filling is simple and fresh with four ingredients—plump cranberries, fresh orange juice, orange extract, and sugar.
• Orange Glaze: For the glaze, powdered sugar creates that silky sweetness, while cream cheese, orange extract, and fresh zest add a bright pop.

Check the recipe card below for full ingredient amounts and details.

Substitutions and Variations

• Not feeling the citrus vibe? Skip the orange extract and zest altogether, then make a classic cream cheese frosting for topping instead. It’s just as dreamy and so easy. If you want, you can find my go-to cream cheese frosting in the Maple Bundt Cake recipe.
• Have some leftover cranberry sauce? No need to make the filling fresh—just spread that sauce straight onto your rolled-out dough. It’s a great time saver and tastes amazing, especially if your family went a little heavy on sauce the night before Christmas.

How to Make This Recipe

1. First, get your dough going. Warm your milk to about 110°F to 115°F—microwaving half a cup for 20 to 30 seconds usually works great. Stir in your active dry yeast until it’s fully dissolved and foamy.

Pour this yeast mixture into your stand mixer bowl along with softened butter and sugar. Use the paddle attachment and mix on medium speed.

When the mixture cools slightly, add in the egg and freshly grated orange zest.

Swap to the dough hook and gradually add the flour and salt while mixing. Keep going until the dough just starts to come together. It might be sticky, but that’s totally okay.

Turn it out onto a floured surface and knead by hand for about 6 to 8 minutes, until the dough becomes smooth, elastic, and soft.

Next, lightly spray a clean bowl with cooking spray and put your kneaded dough inside. Cover with a kitchen towel or plastic wrap and find a warm spot for it to rise for 1 to 2 hours until it’s noticeably puffy.

2. Once your dough has puffed up to 3 to 4 times its original size, punch it down gently. Set it on a lightly floured surface and roll it out to about a quarter-inch thickness. A rolling pin works, but a glass jar or even a wine bottle can do the trick if you don’t have one handy. You want the dough thin enough to roll easily but still sturdy.

3. Time to make the filling. In a small saucepan over medium heat, combine fresh cranberries, freshly squeezed orange juice, orange extract, and sugar. Give it a good stir.

The cranberries will start to pop and the mixture will thicken up into a jam-like, sticky filling. Keep stirring to avoid burning or sticking.

When it’s ready, spread the filling evenly across your rolled-out dough, leaving about half an inch clear around the edges to prevent drips during baking.

4. Starting from one of the short edges, carefully roll the dough into a tight log shape.

Then slice this dough log into 12 even rolls. Instead of a knife, try using unflavored dental floss—slide it under, cross the ends and pull tight to create clean cuts without squashing the dough. (More on this in the pro tips below!)

Heat your oven to 350°F and line a 9×13 inch pan with parchment paper. Lightly spray the parchment with cooking spray.

Place the cinnamon rolls evenly spaced in the pan. Bake them for 22 to 26 minutes, until they’re golden brown around the edges and smell amazing.

5. While the rolls bake, whip up the glaze. Combine powdered sugar, cream cheese, orange extract, and orange zest in a bowl. Beat together until the glaze is smooth, creamy, and luscious.

6. Once your Cranberry Cinnamon Rolls come out of the oven, drizzle the glossy orange glaze all over and dig in! Every bite is pure holiday magic.

PRO TIPS

Here are some insider tips from my kitchen to yours that will help make your rolls turn out perfect:

• Make sure to roll those Cranberry Orange Cinnamon Rolls nice and tight! If they’re loose, the sweet filling can ooze out and burn on your baking pan, which is a mess you don’t want.
• Getting your dough to rise properly is super important for soft, fluffy rolls. If your dough isn’t rising well, try dissolving a bit more yeast in lukewarm water and kneading it back in before giving up.
• If your rolls feel tough or heavy, you probably added too much flour. You need just enough flour to keep the dough from sticking while kneading and rolling, but too much dries it out and makes the rolls dense instead of tender.
• When it’s time to slice your dough log, ditch the knife. Use unflavored dental floss instead—slide it underneath, cross the ends on top, and pull tight for clean, perfect cuts that won’t squash your rolls.

Recipe FAQs

How do you store cinnamon rolls?

Store these Orange Cranberry Cinnamon Rolls in an airtight container in the fridge for up to 3 days to keep them fresh and soft.

Can you freeze cinnamon rolls?

For the best texture, bake your cinnamon rolls before freezing them. Freezing raw dough can affect the rising process. Place baked rolls, glazed or plain, in a freezer-safe container and freeze for up to 2 months.

How do you reheat cinnamon rolls?

Warm cinnamon rolls by popping them in a 350°F oven or toaster oven for about 10 minutes. If your rolls have glaze, heat them without it and add the glaze back on just before serving.

Can I let my cinnamon rolls rise overnight?

Definitely! You can prep the dough and let it rise covered in the bowl overnight—just make sure it’s wrapped well to keep moisture in. Or, do the first rise, shape and roll the cinnamon rolls, cover the pan tightly with plastic wrap, and bake fresh first thing the next morning.

Serving suggestions

These Cranberry Cinnamon Rolls make a stellar Christmas morning treat! Pair them with a crustless Spinach Feta Quiche and some crispy breakfast potatoes for a filling, crowd-pleasing brunch spread. For the adults, a Rosé Aperol Spritz adds a festive, bubbly touch.