Description
Delight in these Cranberry Cinnamon Rolls that combine a tender, buttery dough with a spiced cranberry filling and a luscious orange-infused glaze. Perfectly risen and baked to golden perfection, these rolls offer a balance of tart cranberries and warm cinnamon with a hint of cardamom, finished with a bright, sweet glaze that elevates this classic treat.
Ingredients
Scale
Dough
- 1/3 cup plus 1/2 cup whole milk
- 3 tablespoons packed dark brown sugar, divided
- 2 1/4 teaspoons (1/4 oz.) active dry yeast
- 1/4 cup (30 g) plus 3 cups (360 g) bread flour
- 2 large eggs, room temperature
- 6 tablespoons unsalted butter, melted, slightly cooled
- 2 teaspoons finely grated orange zest
- 1 teaspoon kosher salt
- 1 teaspoon pure vanilla extract
- Cooking spray
Filling
- 2 cups frozen or fresh cranberries (8 oz.)
- 1/4 cup fresh orange juice
- 1/4 cup plus 5 tablespoons packed dark brown sugar
- 6 tablespoons unsalted butter, softened
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon ground cardamom
- Bread flour, for surface dusting
- 1/2 cup heavy cream
- 1 large egg, beaten to blend
Glaze
- 2 cups (230 g) confectioners’ sugar
- 1/4 cup heavy cream
- 2 teaspoons finely grated orange zest
- 2 tablespoons fresh orange juice
- 1/2 teaspoon pure vanilla extract
- 1/4 teaspoon kosher salt
Instructions
- Activate Yeast: In a small heatproof bowl, combine 1/3 cup milk and 1 tablespoon brown sugar. Microwave until the mixture reaches 110°F, about 15 seconds, then stir to dissolve the sugar. Sprinkle yeast over the mixture, stir gently, and let rest for 5 to 10 minutes until foamy.
- Prepare Flour Mixture: In another heatproof bowl, whisk 1/4 cup flour with the remaining 1/2 cup milk until smooth. Microwave in 15-second increments, whisking between, until smooth and pudding-like in texture, about 1 minute total.
- Make Dough: In the bowl of a stand mixer fitted with a dough hook, combine the yeast mixture and flour mixture. Add eggs, melted butter, orange zest, salt, vanilla extract, remaining 3 cups flour, and 2 tablespoons brown sugar. Mix on medium-low speed for 10 to 12 minutes until the dough pulls away from the bowl and feels slightly sticky.
- First Rise: Spray a large bowl with cooking spray and place dough inside. Cover tightly with plastic wrap and let it rise in a warm spot until doubled in size, about 1 hour.
- Cook Cranberry Filling: In a small saucepan over medium heat, cook cranberries, orange juice, and 1/4 cup brown sugar, stirring occasionally, until cranberries burst and mixture thickens into a jammy consistency, about 15 minutes. Remove from heat and let cool.
- Prepare Spiced Butter Filling: In a small bowl, stir together the softened butter, cinnamon, cardamom, and remaining 5 tablespoons brown sugar until smooth and well combined.
- Roll Out Dough: Remove plastic wrap from dough and gently punch down. On a floured 20-inch piece of parchment, roll dough into an 18 by 10-inch rectangle. Spread the spiced butter evenly over the dough, then spread the cooled cranberry mixture on top. Slide parchment with dough onto a large sheet tray and chill in the refrigerator until firm, about 15 minutes.
- Form Rolls: With the long side parallel to the counter, tightly roll dough away from you, sealing the seam. Use a serrated knife to cut into 12 equal 1 1/2-inch sections.
- Second Rise: Arrange the rolls cut side up in a 12-inch cast-iron skillet. Cover with plastic wrap and let rise in a warm place until almost doubled, about 1 hour.
- Prepare for Baking: Preheat oven to 350°F. Remove plastic wrap from skillet. Whisk beaten egg with a splash of water. Pour heavy cream over the raised dough gently, then brush the top with the egg wash.
- Bake Rolls: Bake in the preheated oven until tops are golden brown and cream is absorbed, 28 to 32 minutes. Let cool in the skillet for 10 minutes.
- Make Glaze: In a medium bowl, whisk together confectioners’ sugar, heavy cream, orange zest, orange juice, vanilla extract, and salt until smooth. Add more confectioners’ sugar 1 tablespoon at a time to thicken if desired.
- Glaze Rolls: Drizzle or spread the glaze evenly over the warm rolls before serving.
Notes
- Use fresh or frozen cranberries for the filling; if frozen, no need to thaw before cooking.
- Ensure liquids for yeast activation are around 110°F to properly activate yeast without killing it.
- Chilling the assembled rolls before slicing helps achieve cleaner cuts and maintain the spiral shape.
- If you don’t have a cast-iron skillet, use an oven-safe round baking dish of similar size.
- The orange zest in dough and glaze brightens the flavor and complements the cranberries.
- For a dairy-free version, substitute butter and cream with plant-based alternatives.
Nutrition
- Serving Size: 1 roll
- Calories: 310
- Sugar: 18g
- Sodium: 210mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 60mg
