Print

Cranberry Cinnamon Rolls with Orange Glaze Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.8 from 4 reviews

This Cranberry Cinnamon Rolls recipe offers a delightful holiday twist on the classic cinnamon roll by combining soft, fluffy dough with a sweet-tart cranberry filling and a luscious orange cream cheese glaze. Perfect for breakfast, brunch, or dessert, these rolls bring festive flavors and a cozy aroma to your table.

Ingredients

Dough

  • 1/2 package dry yeast (~1 tbsp)
  • 1/2 cup 2% milk (110°-115°F)
  • 1/4 cup cane sugar
  • 3 tbsp butter (room temperature)
  • 1 egg
  • 1/2 tsp salt
  • 2-2½ cups all purpose or bread flour
  • Zest of 1 orange

Filling

  • 1 bag fresh cranberries (~4 cups)
  • 1 orange (juiced)
  • 1/2 tsp orange extract
  • 2/3 cup sugar (up to 3/4 cup for sweeter)

Glaze

  • 2 cups powdered sugar (sifted if clumpy)
  • 1 tbsp orange zest
  • 4 oz cream cheese (softened)
  • 1/4 tsp orange extract

Instructions

  1. Prepare the yeast mixture: Warm the milk to between 110°F and 115°F, typically achieved by microwaving ½ cup for 20-30 seconds. Whisk the dry yeast into the warm milk and let it dissolve completely.
  2. Mix dough base: Pour the yeast mixture into a stand mixer bowl with softened butter and sugar. Using the paddle attachment, mix on medium speed until combined and the mixture is no longer warm.
  3. Add egg and zest: Add the egg and orange zest to the mixture, ensuring it is still not warm, and mix well.
  4. Form the dough: Switch to the dough hook attachment. Gradually add flour and salt while mixing until a sticky dough forms.
  5. Knead the dough: Remove dough from bowl and knead on a floured surface for 6-8 minutes until smooth and elastic.
  6. Let dough rise: Place the kneaded dough in a greased mixing bowl, cover with a towel or plastic wrap, and let it rise in a warm place for 1-2 hours until it has tripled to quadrupled in size.
  7. Roll out dough: Punch down the dough, flour your surface, and roll the dough out to about ¼” thick, ensuring it is not transparent but easily rollable.
  8. Prepare cranberry filling: In a medium saucepan over medium heat, combine fresh cranberries, orange juice, orange extract, and sugar. Cook, stirring frequently, until the cranberries pop and the mixture forms a jam-like consistency.
  9. Assemble rolls: Spread the cranberry filling evenly over the rolled dough, leaving a ½ inch border to prevent spillover during baking.
  10. Roll and slice: Carefully roll the dough from one end into a log shape. Slice into 12 equal cinnamon rolls using a serrated knife or unflavored floss.
  11. Preheat oven and prepare pan: Preheat your oven to 350°F. Line a 9×13 baking pan with parchment paper and spray lightly with cooking spray.
  12. Bake rolls: Arrange the cinnamon rolls in the pan and bake for 22-26 minutes until golden brown on the outside.
  13. Prepare glaze: While rolls bake, combine powdered sugar, orange zest, softened cream cheese, and orange extract in a bowl. Beat until smooth and creamy.
  14. Glaze and serve: Once rolls are baked and slightly cooled, drizzle or spread the orange cream cheese glaze on top and enjoy warm.

Notes

  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheat cinnamon rolls in the oven or toaster oven at 350°F for 10 minutes for best texture.
  • If reheating, keep the orange glaze separate and add it after warming the rolls.

Find it online: https://marthatasty.com/cranberry-cinnamon-rolls-with-orange-glaze-recipe/