Introduction

Cranberry Orange Sweet Rolls combine the perfect balance of tart cranberries and bright orange flavor in a soft, buttery dough. These rolls are an ideal treat for breakfast or brunch, bringing festive flavors to your table that everyone will love.

A single cinnamon roll with visible red cranberry filling spiral folded in soft light golden dough, glazed with a shiny light orange icing with thin strips of orange zest on top, resting on a white plate with some red syrup near the bottom and a silver fork on the right side; the plate is on a white marbled surface with a blurred black pan and another cinnamon roll in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

Dough:

1 cup milk
4 tablespoons salted butter
1 packet rapid rise (or instant) yeast
4 cups flour
1/3 cup white sugar
1/2 teaspoon salt
1 tablespoon orange zest
1 large egg

Orange Filling:

1/3 cup butter, room temperature
1/3 cup granulated sugar
2 tablespoons orange zest

Cranberry Filling:

2 cups cranberries
1/2 cup sugar
1 orange, zested and juiced
1/2 teaspoon cinnamon
1/4 teaspoon clove
1/4 teaspoon nutmeg

Orange Glaze:

2 cups powdered sugar
1/2 teaspoon pure vanilla extract
3 tablespoons butter
1 tablespoon milk
2 tablespoons orange juice
1/2 tablespoon orange zest

Instructions

Step 1: In a medium saucepan over medium-high heat, combine all cranberry filling ingredients. Bring to a boil, stirring frequently until the cranberries burst, about 3-5 minutes. Reduce heat to medium and simmer for 10-15 minutes until thickened.
Step 2: Melt butter in a microwave-safe bowl, add milk and heat for 15-30 seconds until warm but not hot. Stir in the yeast and let sit for 1-2 minutes.
Step 3: In a mixer, combine the dry ingredients: 3 cups flour, sugar, and salt. Pour in the milk, butter, and yeast mixture, add the egg, and beat on medium-high with the paddle attachment until incorporated. Mix in the orange zest.
Step 4: Switch to the dough hook and gradually add the remaining 1 cup flour. Beat until incorporated and then continue kneading for 5 minutes until smooth.
Step 5: Mix the orange filling ingredients together in a small bowl using a spoon.
Step 6: On a floured surface, roll the dough into a long rectangle. Spread the orange filling evenly over the dough, then spoon cranberry filling on top, leaving room at the edges.
Step 7: Carefully roll the dough into a tight log, wiping any excess filling as needed. Pinch the edges to seal.
Step 8: Cut the log into 1 1/2-inch rolls and place them in a greased 9×13-inch baking dish. Cover with a towel and let rise in a warm place for 1 hour.
Step 9: Preheat oven to 350°F (175°C). Bake rolls for 20-30 minutes until golden brown and cooked through.
Step 10: To prepare the glaze, mix melted butter, milk, and vanilla into powdered sugar using a mixer on high speed. Add orange juice and continue mixing. Finally, fold in orange zest.
Step 11: Drizzle glaze over rolls while warm. Serve warm or at room temperature and enjoy.

Tips & Variations

For a nuttier texture, sprinkle chopped walnuts or pecans over the orange filling before adding the cranberry mixture.
If fresh cranberries are unavailable, frozen cranberries work well—just thaw slightly before cooking.
Adjust the orange zest in the glaze to taste; more zest will give a brighter citrus punch.
To make the rolls ahead, prepare the dough and fillings, assemble, then refrigerate the shaped rolls overnight before baking.

Storage

Store leftover rolls tightly wrapped at room temperature for up to 2 days or in the refrigerator for up to 4 days. For longer storage, freeze rolls in an airtight container for up to 2 months. Reheat rolls individually in the microwave or warm in the oven until heated through; you can drizzle additional glaze if desired.

How to Serve

A white baking dish filled with nine cinnamon rolls arranged in a 3x3 grid, each roll showing a shiny, golden-brown baked surface with visible swirls of red cranberry filling inside. The rolls are topped with a shiny, white glaze that looks smooth and slightly translucent, dripping gently down the sides. Fresh red cranberries are scattered on top of some rolls, adding bright spots of color. The dish is placed on a white marbled surface with a bowl of fresh cranberries on the upper left side, a white plate with orange slices on the lower right, and gold-colored fork and knife to the right. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular yeast instead of rapid rise yeast?

Yes, you can use active dry yeast, but you will need to proof it first by combining it with warm water and sugar until frothy before adding to the dough ingredients. You will also need to allow more rising time.

What can I substitute for fresh orange zest if I don’t have any?

You can use bottled orange zest or orange extract in smaller quantities. Use about half the amount when using extract, as it is more concentrated.