Description
Cranberry Orange Sweet Rolls are a delightful breakfast treat that combines the tartness of cranberries with the zesty freshness of orange. These gooey, cinnamon-infused rolls are perfect for any occasion, from cozy mornings to festive gatherings. With their warm aroma and rich flavor, they’re sure to become a family favorite.
Ingredients
Scale
- 3 cups all-purpose flour
- 1 cup whole milk
- 1/2 cup granulated sugar
- 2 tsp active dry yeast
- 4 tbsp unsalted butter (softened)
- 1 large egg
- 1 cup cranberries (fresh or dried)
- Zest of 1 orange
- 1 tsp ground cinnamon
- 1/4 tsp salt
- 1 cup powdered sugar (for glaze)
- Juice from half an orange (for glaze)
Instructions
- Activate yeast: Warm milk and mix with sugar and yeast; let sit until foamy.
- Prepare dough: In a mixing bowl, combine flour, salt, and cinnamon. Add yeast mixture, egg, and butter; mix until sticky dough forms.
- Knead: On a floured surface, knead dough for 7-10 minutes until smooth.
- First rise: Place in oiled bowl, cover, and let rise until doubled in size (about 1 hour).
- Prepare filling: Mix cranberries, orange zest, and additional cinnamon in a small bowl.
- Roll out: Punch down risen dough; roll into a rectangle. Spread butter and sprinkle filling on top.
- Shape rolls: Roll tightly and cut into 12 pieces; place cut-side up in greased baking dish.
- Second rise: Cover and let rise for another 30 minutes while preheating oven to 350°F.
- Bake: Cook for about 25-30 minutes until golden brown.
- Glaze & serve: Drizzle with glaze made from powdered sugar and orange juice.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 230
- Sugar: 10g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 20mg
Keywords: For added texture, consider adding nuts or using dried cherries instead of cranberries. Store leftovers in an airtight container at room temperature for up to three days; reheat at 350°F for about 10 minutes.