Go Back

Cranberry Orange Sweet Rolls

Cranberry orange sweet rolls are made with soft, yeast-risen dough, a tart cranberry filling, and a simple orange glaze. The rolls bake in a 9x13-inch dish until golden, with a bright citrus finish drizzled over the warm tops.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 35 minutes
Rising and cooling 2 hours 3 minutes
Total Time 3 hours 8 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Calories: 281
Ingredients Equipment Method Notes

Ingredients
  

For the dough
  • 0.75 cup whole milk warmed to 105-110°F
  • 2.25 tsp active dry yeast
  • 0.25 cup granulated sugar
  • 1 egg large, at room temperature
  • 7 tbsp unsalted butter divided (4 tablespoons melted and cooled slightly, 2 tablespoons softened, and 1 tablespoon for greasing)
  • 0.75 tsp salt
  • 3.25 cup all-purpose flour
For the cranberry filling
  • 1.5 cup fresh cranberries
  • 0.33 cup light brown sugar packed
  • 1 tsp orange zest finely grated
  • 1 tbsp water
For the orange glaze
  • 1 cup confectioners' sugar
  • 1 tbsp orange juice
  • 1 tbsp milk

Equipment

  • 1 small saucepan
  • 1 9x13-inch baking dish

Method
 

Make the dough
  1. Stir together the warm milk, yeast, and granulated sugar in a large bowl.
  2. Let the mixture stand for 5-10 minutes, until foamy.
  3. Mix in the egg, 4 tablespoons melted butter, and salt.
  4. Stir in the flour until a shaggy dough forms.
  5. Knead the dough on a clean counter for 8-10 minutes, until smooth and elastic; it may feel slightly tacky.
  6. Return the dough to the bowl, cover, and let rise in a warm place for 60-90 minutes, until doubled in size.
Cook the filling
  1. While the dough rises, combine the cranberries, brown sugar, orange zest, and water in a small saucepan.
  2. Cook over medium heat, stirring often, for 8-10 minutes, until most of the berries burst and the mixture thickens.
  3. Cool the filling completely.
Assemble and bake
  1. Grease a 9x13-inch baking dish with 1 tablespoon butter.
  2. Roll the risen dough on a clean counter into a 12x16-inch rectangle.
  3. Spread the 2 tablespoons softened butter over the dough.
  4. Spread the cooled cranberry filling evenly on top, leaving a 1/2-inch border along one long edge.
  5. Starting at the opposite long edge, roll the dough into a log and pinch the seam closed.
  6. Cut the log into 12 rolls and arrange them cut side up in the baking dish.
  7. Cover the rolls and let rise for 30-45 minutes, until puffy.
  8. Bake at 350°F for 22-28 minutes, until the tops are golden brown and the center rolls are cooked through.
  9. Let the rolls cool in the dish for 10 minutes.
Make the glaze
  1. Whisk the confectioners' sugar, orange juice, and milk in a small bowl until smooth.
  2. Drizzle the glaze over the warm rolls.

Notes

Cool the cranberry filling completely before spreading it over the dough so it does not soften the butter. Store covered in the refrigerator for up to 3 days; freeze baked rolls without glaze for up to 2 months. For a dairy-free variation, use unsweetened plant milk and dairy-free butter.