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Festive Cranberry Cinnamon Rolls with a soft, pillowy dough, tangy cranberry and orange filling, and a bright cream cheese orange glaze, perfect for holiday breakfasts.

  • Total Time: 2 hours 55 minutes
  • Yield: 12 cinnamon rolls

Ingredients

  • Dough: 1/2 cup milk (110°F-115°F), 2 1/4 tsp active dry yeast (1 packet), 1/4 cup sugar, 1/4 cup unsalted butter (softened), 1 large egg, 2 1/2 to 3 cups all-purpose flour, 1/2 tsp salt, 1 tsp freshly grated orange zest
  • Filling: 2 cups fresh cranberries, 1/2 cup freshly squeezed orange juice, 1/2 tsp orange extract, 3/4 cup sugar
  • Orange Glaze: 1 cup powdered sugar, 4 oz cream cheese (softened), 1/4 tsp orange extract, 1 tsp freshly grated orange zest

Instructions

  1. Warm milk to 110°F-115°F by microwaving half a cup for 20-30 seconds.
  2. Stir in active dry yeast into warm milk until dissolved and foamy.
  3. In stand mixer bowl, combine yeast mixture, softened butter, and sugar; mix with paddle attachment on medium speed.
  4. Once slightly cooled, add egg and freshly grated orange zest; mix well.
  5. Switch to dough hook; gradually add flour and salt while mixing. Continue until dough starts to come together; dough may be sticky.
  6. Turn dough onto floured surface; knead by hand 6-8 minutes until smooth, elastic, and soft.
  7. Lightly spray a clean bowl with cooking spray; place dough inside, cover with towel or plastic wrap, and let rise in warm place for 1-2 hours until doubled and puffy.
  8. Punch down risen dough gently; roll out on floured surface to about 1/4-inch thickness.
  9. In small saucepan over medium heat, combine cranberries, orange juice, orange extract, and sugar; stir frequently as cranberries pop and mixture thickens into jam-like consistency.
  10. Spread cranberry filling evenly over rolled-out dough, leaving 1/2 inch clear on edges.
  11. Roll dough starting at short edge into a tight log.
  12. Slice rolled dough into 12 even rolls using unflavored dental floss for clean cuts.
  13. Preheat oven to 350°F; line 9×13-inch pan with parchment paper and lightly spray.
  14. Place rolls evenly spaced in pan and bake 22-26 minutes until golden around edges and aromatic.
  15. While rolls bake, make glaze: beat powdered sugar, cream cheese, orange extract, and orange zest until smooth and creamy.
  16. Remove baked rolls from oven; drizzle orange glaze over warm rolls and serve.

Notes

Use unflavored dental floss for slicing dough log to avoid squashing rolls and achieve clean cuts., Keep rolls tight when rolling to prevent filling from leaking out and burning on baking pan., Ensure proper dough rise for soft, fluffy rolls; if not rising well, dissolve more yeast in lukewarm water and knead back in., Avoid adding too much flour to prevent tough or dense rolls., Store leftover rolls in airtight container in fridge up to 3 days; reheat in 350°F oven for about 10 minutes, adding glaze fresh if removed before heating., Bake rolls before freezing for best texture; freeze baked rolls with or without glaze up to 2 months., Dough can be prepared ahead and risen overnight, or shaped and refrigerated overnight for fresh baking next day.

  • Author: mapps6841@gmail.com
  • Prep Time: 30 minutes
  • Cook Time: 25 minutes
  • Category: Breakfast, Brunch, Dessert
  • Cuisine: American

Nutrition

  • Serving Size: 1 roll
  • Calories: Approximately 350 kcal per serving
  • Fat: 12 g per serving
  • Carbohydrates: 52 g per serving
  • Protein: 6 g per serving