If you’re looking for a festive treat that combines tangy cranberries and bright orange flavors, you’re going to adore this Cranberry Orange Rolls with Glaze Recipe. These rolls are tender, slightly sweet, and bursting with fresh citrus and cranberry goodness, perfect for holiday mornings or any special occasion when you want to impress without stressing. Trust me, once you try this recipe, you’ll want to make them year-round!
Why You’ll Love This Recipe
- Perfect Balance of Flavors: The tart cranberries and bright orange zest complement each other beautifully without overpowering the soft, buttery dough.
- Made From Scratch with Simple Ingredients: You don’t need any fancy pantry items — just good basics and a little patience to get bakery-worthy rolls.
- Versatile and Impressive: These rolls wow guests but are straightforward enough for a weekend morning treat.
- Tips and Tricks to Succeed Every Time: I’ll walk you through what I learned to avoid sticky dough or flat rolls, so you feel confident baking along.
Ingredients You’ll Need
Building these cranberry orange rolls starts with typical sweet dough basics plus some unique ingredients that really boost the flavor and texture. Here’s why each one matters — this isn’t just a random list, but a team working together for the best result.
- Whole milk: Warm milk activates the yeast gently, giving you that tender crumb without drying the dough.
- Granulated sugar: It sweetens the dough just right and feeds the yeast to get a good rise.
- Instant dry yeast: A reliable, quick rise is key; I use instant yeast because it mixes in easily without proofing separately.
- All-purpose flour: The backbone of your dough – good quality flour yields the best texture and chewiness.
- Cornstarch: Adds softness and helps with the dough’s structure without heaviness.
- Salt: Balances the sweetness and enhances flavor overall.
- Eggs: Bring richness and help with dough elasticity.
- Unsalted butter: Softened butter kneaded in makes the rolls deliciously tender and buttery.
- Orange zest: Real star of the show for that fresh citrus aroma and flavor in both dough and filling.
- Cranberries: Fresh or frozen cranberries get cooked down with sugar and orange to create the irresistible jam filling.
- Orange juice: Used in the cranberry jam and glaze for bright, juicy notes.
- Powdered sugar: Gives the glaze that perfect smooth sweetness with a little tart kick from the orange zest.
Variations
I love mixing things up once in a while with this Cranberry Orange Rolls with Glaze Recipe, and you can totally make it your own! From swapping out fillings to adjusting the sweetness, there are plenty of ways to customize these rolls to fit your mood or dietary needs.
- Use dried cranberries: When fresh aren’t available, dried cranberries chopped fine or soaked briefly make a nice alternative in the jam filling.
- Add nuts: Chopped pecans or walnuts in the filling add a lovely crunch and depth of flavor from what I’ve tried!
- Gluten-free version: Swap all-purpose flour with a high-quality gluten-free blend and watch the dough carefully as it may need more liquid.
- Make mini rolls: Roll smaller logs and slice to make bite-sized treats that are perfect for brunch spreads or parties.
How to Make Cranberry Orange Rolls with Glaze Recipe
Step 1: Activate Your Yeast and Prep Dry Ingredients
Start by warming your milk to around 95°F (35°C) — warm to the touch but not hot. Combine it with the sugar and instant dry yeast in the bowl of your stand mixer and whisk lightly. You’ll want to wait about 5 minutes until it’s nice and foamy, confirming your yeast is alive and kicking. Meanwhile, mix your flour, cornstarch, and salt in a separate bowl to keep things ready for the dough stage.
Step 2: Mix Eggs and Flour, Then Knead in Butter and Zest
Whisk in the eggs to the foamy yeast mixture. Then, with your mixer on low, gradually add the flour blend so it comes together into a shaggy dough. Increase the speed to medium and after about a minute, start adding softened butter piece by piece along with the orange zest. Keep mixing for about 10 minutes until your dough is smooth and pulls away from the sides — if it’s still sticky, sprinkle in a tablespoon or two of flour. This hands-off kneading method makes things so much easier; I used to wrestle with sticky dough until I got this technique down!
Step 3: First Rise
Turn the dough out onto a lightly floured surface and shape it into a tight ball. Pop it into a greased bowl, cover it with plastic wrap, and set it somewhere cozy and warm for about 1.5 to 2 hours until it doubles in size. I like to preheat my oven to the lowest setting for a couple of minutes, then turn it off and place the bowl inside — it creates the perfect warm, draft-free environment!
Step 4: Make the Cranberry Orange Jam Filling
While the dough is rising, let’s cook down that beautiful filling. Combine fresh or frozen cranberries, sugar, orange juice, and zest in a saucepan. Bring to a boil and then simmer gently for 15 minutes until most berries burst and the mixture thickens into a vibrant jam. Let it cool completely — you don’t want it to make the dough soggy when spreading.
Step 5: Roll, Fill, and Slice the Dough
Once your dough has risen, punch it down gently and roll it out into an 18 x 18-inch square. Spread your cooled cranberry jam evenly, leaving about a 1-inch border for rolling. Carefully roll the dough into a tight cylinder, starting at the edge closest to you — this part requires patience but trust me, it’s worth it. Use a sharp knife to slice the roll into 12 equal rounds.
Step 6: Second Rise and Bake
Arrange the rolls in a greased 13 x 9-inch pan, cover again with plastic wrap, and let them rise in a warm spot until doubled, about 1 hour. For extra convenience, you can refrigerate overnight and bake the next day; just bring them to room temperature before baking. When ready, preheat your oven to 350°F (180°C) and bake for 35 to 40 minutes until golden and fragrant. The aroma at this stage will have everyone ready to dig in!
Step 7: Whip Up the Glaze and Finish
While the rolls cool just a bit, whisk powdered sugar, orange juice, and orange zest until you get a smooth glaze. Drizzle liberally over warm rolls so the glaze melts into every nook and cranny. I often end up licking the spoon—no shame there!
Pro Tips for Making Cranberry Orange Rolls with Glaze Recipe
- Use room temperature ingredients: This helps your dough come together smoothly and allows yeast to activate properly.
- Don’t skip the cornstarch: It’s a game-changer for soft rolls without getting gummy—trust me on this from when I tried it without!
- Roll tightly but gently: Keeping an even roll prevents uneven baking and ensures neat roll shapes.
- Let the glaze sit a bit: Apply on warm but not hot rolls to avoid it running off too fast and losing that beautiful sheen.
How to Serve Cranberry Orange Rolls with Glaze Recipe
Garnishes
I always sprinkle a little extra fresh orange zest on top after glazing for that punch of color and aroma. Sometimes, a few whole fresh cranberries or chopped pistachios add festive flair and texture, making them look like a special treat straight out of a bakery display.
Side Dishes
These rolls shine best with simple sides like a cup of your favorite coffee or hot tea. For brunch spreads, I like to serve them alongside scrambled eggs or a light fruit salad—the citrus notes in the rolls help balance richer, savory flavors on the table.
Creative Ways to Present
For holidays or brunch parties, arrange the rolls on a pretty platter lined with fresh orange slices and a few sprigs of rosemary or thyme for a rustic, elegant look. You could also glaze the rolls right before guests arrive for that warm, fresh-baked experience everyone loves to dig into.
Make Ahead and Storage
Storing Leftovers
I usually store leftover rolls in an airtight container at room temperature for up to 2 days. If your kitchen is warm, pop them in the fridge to keep the glaze from becoming too sticky. They stay soft and delicious, just needing a quick warm-up.
Freezing
If I want to keep these rolls longer, I freeze them before baking or even after they’re cooled. Wrap tightly in plastic wrap and then foil or place in a zip-top bag to avoid freezer burn. When you’re ready, thaw overnight in the fridge and warm gently in the oven.
Reheating
For reheating, I cover the rolls loosely with foil and warm in a 300°F (150°C) oven for about 10-15 minutes to maintain moisture and softness. You can add a little extra glaze if you want them extra luscious fresh from the oven.
FAQs
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Can I use frozen cranberries for the cranberry filling?
Absolutely! Frozen cranberries work beautifully in this recipe. Just be sure to thaw them slightly or add a few extra minutes to your simmering time so they cook down properly into a jam-like consistency.
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What if my dough feels sticky after kneading?
Sticky dough is common, especially in humid climates. If it’s too sticky to handle, sprinkle in flour one tablespoon at a time during mixing. However, be careful not to add too much flour, or the rolls will be dense instead of light and fluffy.
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Can I prepare the rolls the night before?
Yes! After shaping the rolls and placing them in the pan, cover and refrigerate overnight. The slow rise in the fridge develops flavor. Just bring them to room temperature before baking the next day.
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Is there a way to make these sweeter or less sweet?
Definitely. Adjust the sugar in the dough, filling, or glaze to your preference. I like the balance between tart cranberries and sweet glaze, but if you want them sweeter, add a tablespoon more sugar to the jam or glaze.
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Can I make these rolls without a stand mixer?
Of course! You can mix and knead by hand. Just be prepared to spend 10-15 minutes kneading to get a smooth, elastic dough. Patience pays off here!
Final Thoughts
I absolutely love how this Cranberry Orange Rolls with Glaze Recipe comes together — everything from the soft, pillowy dough to the vibrant cranberry-orange filling just feels like a warm hug on a plate. When I first tried making these, I was amazed at how approachable the recipe was, and my family goes crazy for them every holiday season. If you’re ready to wow your breakfast crowd or simply treat yourself to something special, give this recipe a try. You’ll be so glad you did!
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Cranberry Orange Rolls with Glaze Recipe
- Prep Time: 180 min
- Cook Time: 35 min
- Total Time: 215 min
- Yield: 12 rolls
- Category: Breakfast, Brunch, Dessert
- Method: Baking
- Cuisine: American
Description
Homemade Cranberry Orange Rolls are soft, sweet, and bursting with the bright flavors of fresh cranberries and zesty orange. These rolls feature a tender yeast dough filled with a homemade cranberry-orange jam, baked to golden perfection, and topped with a tangy orange glaze. Perfect as a festive breakfast or dessert, these rolls combine gooey sweetness with a delightful citrus aroma for a family-favorite treat.
Ingredients
Dough
- 3/4 cup whole milk, heated to 95°F/35°C (180ml)
- 1/2 cup granulated sugar (100g)
- 2 1/4 tsp instant dry yeast
- 4 1/4 cups all-purpose flour (530g)
- 1/2 cup cornstarch (120g)
- 3/4 tsp salt
- 3 large eggs, room temperature
- 3/4 cup unsalted butter, cut into 12 pieces and softened (180g)
- 2 tsp orange zest
Cranberry Jam Filling
- 4 cups cranberries, fresh or frozen (400g)
- 1 cup granulated sugar (200g)
- 1/4 cup fresh orange juice (60ml)
- 2 tsp orange zest
Orange Glaze
- 1 cup powdered sugar (120g)
- 3 Tbsp orange juice
- 2 tsp orange zest
Instructions
- Activate Yeast: In the bowl of a stand mixer fitted with the dough hook attachment, combine warm milk, sugar, and yeast. Whisk together and let sit for about 5 minutes until foamy to ensure the yeast is activated.
- Mix Dry Ingredients: Meanwhile, combine flour, cornstarch, and salt in a small bowl and set aside for later use.
- Add Eggs: Add the eggs to the foamy milk mixture and whisk until fully combined to integrate all wet ingredients.
- Combine Dough Ingredients: With the mixer running on low speed, gradually add the flour mixture. Increase to medium speed and mix until the dough just starts to come together, about 1 minute.
- Add Butter and Zest: While the mixer runs on medium, add the softened butter one piece at a time, allowing each to incorporate before adding the next. Then add the orange zest for flavor.
- Knead Dough: Continue mixing for 10 minutes until the dough is smooth and pulls away cleanly from the sides of the bowl. If sticky, add one or two tablespoons of flour to achieve the right consistency.
- First Rise: Turn the dough onto a lightly floured surface and shape into a smooth ball. Place it in a lightly greased bowl, cover tightly with plastic wrap, and let it rise in a warm spot until doubled in size, approximately 1.5 to 2 hours.
- Prepare Cranberry Jam: While the dough rises, combine cranberries, sugar, orange juice, and orange zest in a medium saucepan. Bring to a boil, then reduce to medium heat and simmer gently for about 15 minutes, until most cranberries burst and mixture thickens. Remove from heat and let cool completely.
- Roll Dough and Add Filling: Punch down the risen dough and roll it out on a lightly floured surface into an 18×18 inch square. Spread the cooled cranberry jam evenly over the dough, leaving a 1-inch border around the edges.
- Form Rolls: Starting at the edge nearest you, carefully roll the dough into a tight cylinder. Pinch the seam to seal, then cut the roll into 12 equal pieces using a sharp knife.
- Second Rise: Arrange the rolls cut-side up inside a lightly greased 13×9 inch baking pan. Cover loosely with plastic wrap and let rise in a warm location until doubled in size, about 1 hour. Alternatively, refrigerate overnight for a slower rise.
- Bake: Preheat the oven to 350°F (180°C). Remove the plastic wrap and bake the rolls for 35 to 40 minutes until golden brown and cooked through.
- Prepare Glaze: While rolls bake, whisk together powdered sugar, orange juice, and orange zest until smooth and glossy.
- Glaze and Serve: Remove rolls from oven and place on a wire rack. Drizzle or spread the orange glaze over the warm rolls. Serve immediately for best flavor and texture.
Notes
- Cranberry Orange Rolls make an ideal festive breakfast or dessert option during holiday seasons.
- The combination of tart cranberry jam and sweet orange glaze perfectly balances flavors and adds vibrant color.
- For best results, use fresh orange juice and zest for maximum citrus aroma.
- These rolls can be made a day ahead by refrigerating after shaping and before the second rise—just bring them back to room temperature before baking.
- Ensure the milk is heated precisely to 95°F/35°C to activate the yeast without killing it.
Nutrition
- Serving Size: 1 roll
- Calories: 472 kcal
- Sugar: 38 g
- Sodium: 173 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 1 g
- Carbohydrates: 81 g
- Fiber: 4 g
- Protein: 8 g
- Cholesterol: 73 mg
