Cranberry Orange Cinnamon Rolls

Hi All! Happy New Year! I wanted to have a celebratory start to the yea and what better way then with a killer sweet roll for breakfast. These cranberry orange cinnamon rolls definitely delivered on their promise. The rolls are soft with a sweet tartness from the cranberries and a good measure of orange flavor provided by the orange zest used in the recipe. I wanted to enhance the orange flavor in these rolls so added some orange juice to the dough in addition to the orange zest. The orange cream cheese icing takes these sweet rolls over the top. I find it best to slather it on the rolls while they’re still warm, making the rolls gooey with icing in every mouthful!


Cranberry Orange Cinnamon Rolls|

This was my first time using fresh cranberries in a dessert and I’m totally sold! Stay tuned for more cranberry desserts to come! Make these sweet rolls for a festive brunch. Heck, make it for a Sunday morning, you will not be disappointed! Best thing about these rolls, you can make them ahead of time and freeze them. When you are ready, proof them for 35-40 minutes and then pop them in the oven. Voila! Oeey-Gooey cranberry-orange cinnamon rolls await!

Cranberry Orange Cinnamon Rolls|


Cranberry Orange Cinnamon Rolls|


Cranberry Orange Cinnamon Rolls|

Thank you for joining me here on this new journey of making tasting treats and living a sweet life. Hope you will come back for more!


Cranberry Orange Sweet Rolls


Yield: 12 rolls



For the dough:

  • ¾ cup milk
  • ¼ cup butter
  • 3¼ cups all-purpose flour
  • 1 (.25 ounce) package instant yeast
  • ¼ cup white sugar
  • ½ teaspoon salt
  • ¼ cup water
  • 1 tsp orange zest
  • 1/4 cup orange juice
  • 1 egg

For the filling

  • ¼ cup butter, melted
  • 1 cup brown sugar
  • 1 cup fresh cranberries
  • zest of 1 large orange
  • 1 teaspoon cinnamon

For the icing:

  • 3 oz cream cheese, very soft
  • 2 cups of powdered sugar
  • 2-4 tablespoons of orange juice
  • 2 teaspoons of orange zest



For the dough:

  1. Heat the milk in a small saucepan until it bubbles, then remove from heat. Mix in butter; stir until melted. Let cool until lukewarm. Once cooled, add the orange juice and the orange zest.
  2. In a large mixing bowl, combine 2¼ cup flour, yeast, sugar and salt; whisk together. Add water, egg and the milk mixture; beat well with an electric mixer or by hand with a whisk.
  3. Add the remaining flour, ½ cup at a time, using a wooden spoon to stir well after each addition. (dough will be too thick and sticky to use the mixers or whisk at this point.)
  4. When the dough has just pulled together, turn it out onto a lightly floured surface and knead until smooth, about 5 minutes. (dough will spring back when lightly pressed.)
  5. Cover the dough with a damp cloth and let rest for 10 minutes.

Meanwhile prepare the filling:

  1. In a food processor, pulse the cranberries until they are in small coarse pieces but not puréed. (You could chop them very very small if you don’t have a food processor.)
  2. Mix together the brown sugar and cinnamon.

To assemble rolls:

  1. On a lightly floured surface, roll out dough into a 12×9 inch rectangle. (use your 9×13 baking dish as a guide.) Using a pastry brush- slather the dough with the butter.
  2. Sprinkle dough with the sugar/spice mixture and then sprinkle on the cranberries and zest. Press in lightly so it doesn’t fall out when you roll it. Roll up dough starting with one of the short ends and pinch seam to seal. Cut into 12 equal size rolls and place in a 9×13 baking dish. Cover and let the rolls rise in a warm place until doubled, about 30-45 minutes. Preheat oven to 375 degrees F (190 degrees C).
  3. Bake in the preheated oven for 20 minutes, or until browned. Let cool for about 10 minutes and then spread them with icing. (directions below) Serve warm.

Orange Cream Cheese Icing:

  1. Whisk the cream cheese until it’s smooth and creamy. Add the powdered sugar and continue to mix. Add a tablespoon of orange juice and zest and continue to whisk. If the icing seems thick, add more orange juice if needed.



Original recipe adapted from: The Baker Chick


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