Cranberry Cinnamon Rolls Recipe

I absolutely love this Cranberry Cinnamon Rolls Recipe because it brings together the cozy warmth of cinnamon rolls with the bright, tangy pop of cranberries. When I first tried these, the combination instantly became a favorite in my family — the fresh orange zest and cardamom give it such a unique flavor twist you don’t get with your everyday cinnamon roll. Plus, they’re perfect for holidays, brunches, or anytime you want to impress without stressing too much in the kitchen.

You’ll find that this Cranberry Cinnamon Rolls Recipe is worth the little wait because every bite melts with buttery dough, sweet-spiced filling, and that luscious glaze on top. The process is fun and straightforward, and I’ve added some of my best tips here so you can skip any hiccups I had along the way. Trust me, these rolls will have your kitchen smelling amazing and your guests asking for the recipe.

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Ingredients You’ll Need

Each ingredient in this Cranberry Cinnamon Rolls Recipe plays an important role — from making the soft dough to creating that luscious filling and the irresistible glaze. I recommend using fresh or good quality frozen cranberries to get the best burst of flavor in your filling.

• Whole milk: Key for activating the yeast and adding moisture to the dough.
• Dark brown sugar: Adds rich sweetness and depth in both dough and filling.
• Active dry yeast: Make sure it’s fresh and proof it properly for fluffy rolls.
• Bread flour: The higher protein helps create that chewy, tender texture you want.
• Eggs: They enrich the dough and give it a lovely structure.
• Unsalted butter: Use good quality for both dough and filling for richness.
• Orange zest: Fresh zest brings bright citrus notes that awaken the flavors.
• Kosher salt: Balances sweetness and enhances all the other flavors.
• Pure vanilla extract: Adds warm aromatics to the dough and glaze.
• Cooking spray: For greasing bowls and pans to prevent sticking.
• Cranberries (fresh or frozen): The star of the filling — tart, juicy, and colorful.
• Fresh orange juice: Adds tang and moisture to the cranberry filling and glaze.
• Ground cinnamon: Classic warm spice for the filling.
• Ground cardamom: Gives a subtle, fragrant spiciness to elevate the flavor.
• Heavy cream: Creates a tender, moist crumb and enriches the glaze.
• Large egg (beaten): For brushing the dough, helping with browning and moisture.
• Confectioners’ sugar: For that perfect, smooth glaze topping.

Variations

I like to play around with this Cranberry Cinnamon Rolls Recipe depending on the season or what I have on hand — feel free to make it your own! Adding your favorite nuts or swapping spices can totally change the vibe without much extra effort.

• Nuts: I sometimes add chopped pecans or walnuts to the filling for a lovely crunch — my family absolutely loves the texture contrast.
• Spice Swap: Try nutmeg or allspice in place of cardamom if you prefer a more traditional cinnamon roll flavor.
• Dairy-Free Option: Use almond or oat milk and vegan butter for a dairy-free twist that still tastes decadent.
• Sweetener Alternatives: Maple syrup or honey can replace some of the brown sugar for a different sweetness depth.

How to Make Cranberry Cinnamon Rolls Recipe

Step 1: Activate Your Yeast

Start by warming the milk with a tablespoon of brown sugar until it reaches about 110°F — this is the perfect temperature to wake up the yeast without killing it. Sprinkle the yeast over the milk mixture, give it a gentle stir, and let it sit 5 to 10 minutes until it’s foamy and bubbly. When I first tried this, I was nervous about my yeast not activating, but watching that foam form gave me confidence that the dough would rise beautifully.

Step 2: Cook Your Flour Mixture

Whisk together flour and the remaining milk, then microwave in short bursts while stirring until it thickens into a smooth pudding-like texture. This step might feel unusual if you haven’t made brioche-style dough before, but it really helps make the dough tender and soft. Don’t skip this — I learned the hard way that this step makes a big difference in the final texture.

Step 3: Mix the Dough

In your stand mixer bowl, combine the yeast foam with the flour mixture, then add eggs, melted butter, orange zest, salt, vanilla, and the rest of your flour and brown sugar. Mix on medium-low for 10-12 minutes, scraping the sides down occasionally until the dough pulls away slightly and feels a bit sticky to touch. I like using a dough hook because it saves my arms, and the dough always comes out silky and smooth when you mix long enough.

Step 4: Let It Rise

Grease a large bowl with cooking spray, place your dough inside, cover it tightly with plastic wrap, and let it rise in a warm spot until it doubles in size — roughly an hour. If your kitchen is cold, I like to use the oven’s ‘proof’ setting or just turn it on low for a minute, then turn it off before rising. This step is key to light, fluffy rolls so patience really pays off here.

Step 5: Make the Cranberry Filling

While the dough is rising, combine cranberries, orange juice, and brown sugar in a small saucepan over medium heat. Stir occasionally as the berries soften and burst, and the mixture thickens into a jammy consistency—this usually takes about 15 minutes. Let it cool before spreading so it won’t melt your butter mixture later, a trick I stumbled on after my first cranberry burn experience!

Step 6: Prepare Brown Sugar Butter

In a small bowl, mix softened butter, cinnamon, cardamom, and the remaining brown sugar until creamy. This blend is what makes these rolls utterly irresistible — the spices work so well with the cranberries, creating that perfect cozy-citrus sweetness.

Step 7: Assemble and Refrigerate

Once your dough has doubled, punch it down gently and roll it out on a floured parchment paper into an 18” by 10” rectangle. Spread the brown sugar butter evenly, then layer on the cooled cranberry jam. This part is so satisfying for me—the rolling is like wrapping a delicious, fruity present. Slide the parchment with the rolled dough onto a sheet tray and chill in the fridge for 15 minutes so it firms up and cuts nicely.

Step 8: Roll and Cut the Rolls

With the long side facing you, tightly roll the dough away, seam side down, then slice into 12 equally sized 1½-inch pieces with a serrated knife. Arranging the slices in a greased 12” cast iron skillet, cover, and let rise again in a warm spot until nearly doubled, about an hour. This step makes the rolls super fluffy and full of air pockets—exactly what you want.

Step 9: Bake with Cream and Egg Wash

Preheat your oven to 350°F. Brush the risen rolls with egg wash mixed with a splash of water, then pour heavy cream over the top before baking. The cream keeps the rolls moist and tender with a gorgeous golden crust. Bake for 28 to 32 minutes until the tops are golden and the cream is absorbed. Let cool 10 minutes before glazing to avoid melting your beautiful topping.

Step 10: Make and Add the Glaze

Mix powdered sugar, cream, orange zest, orange juice, vanilla, and salt for a smooth glaze. Adjust thickness by adding more confectioners’ sugar if needed. Drizzle generously over the warm rolls—this glaze makes the Cranberry Cinnamon Rolls Recipe feel downright luxurious and irresistible.

How to Serve Cranberry Cinnamon Rolls Recipe

Garnishes

I love dusting these rolls with a little extra orange zest or even a sprinkle of finely chopped toasted pecans on top of the glaze for crunch. Fresh cranberries or a few edible flowers also make a pretty presentation if you’re serving guests.

Side Dishes

Pair these cranberry cinnamon rolls with fresh fruit salad or a simple yogurt parfait for a balanced brunch. A hot cup of spiced chai or coffee also complements the citrus and spice notes beautifully.

Creative Ways to Present

For special occasions, I like to serve these cranberry cinnamon rolls in a beautiful round wooden board or on a festive platter surrounded by fresh herbs like rosemary sprigs. Topping each roll with a tiny dollop of whipped cream or mascarpone cheese adds an elegant touch that guests adore.

Make Ahead and Storage

Storing Leftovers

I store leftover cranberry cinnamon rolls tightly covered at room temperature for up to two days — they’re actually delicious even then, though a quick reheat freshens them up beautifully. If you want them softer the next day, pop them in a sealed container overnight in the fridge.

Freezing

These roll beautifully freeze either right after shaping (before second rise) or after baking and glazing. I wrap each roll individually in plastic wrap and place them in a resealable freezer bag for up to 3 months. When I thaw and warm them up, they taste just like fresh-baked.

Reheating

I reheat rolls in a 300°F oven covered loosely with foil for about 10-15 minutes, which restores softness without drying them out. Microwaving works if you’re in a hurry, but just 20-30 seconds at a time to avoid rubberiness.

FAQs

Final Thoughts

Making this Cranberry Cinnamon Rolls Recipe always brightens my morning, especially on chilly weekends or holiday gatherings. It’s the perfect blend of familiar comfort and a little festive surprise, and I can’t recommend it enough. Give this recipe a try—you’ll be rewarded with warm, aromatic, and delightfully fruity rolls that are sure to become a beloved tradition in your kitchen, just like they did in mine.

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