My grandmother baked these cranberry orange cinnamon rolls during a frosty December afternoon, which gave our kitchen a sweet and tangy warmth. I keep the tradition alive by making these at home whenever I crave a comforting treat.
I love the fresh zing of orange zest, which reminds me of sunny afternoons by the window. My mother once told me that citrus always livens up baked goods, and she was absolutely right. My entire family now anticipates that citrusy scent whenever I start assembling these rolls.
Key Ingredients for a Burst of Flavor
The dough includes warm milk, yeast, sugar, melted butter, and a single egg. I like using active dry yeast because it foams nicely, giving me confidence that the dough will rise well. My preference for real vanilla extract adds a gentle aroma that balances the sweetness and enriches every bite.
Making a Soft Dough That Rises Beautifully
The process starts by mixing that milk with yeast, then letting the mixture rest until it bubbles. A separate bowl holds sugar, melted butter, egg, and vanilla, which come together in a velvety blend. I slowly stir in flour and salt, kneading until my dough feels smooth beneath my fingers.
Creating the Cranberry and Orange Filling
Fresh cranberries simmer with sugar, orange zest, and orange juice, which turns the mixture thick and jammy. A bit of cinnamon adds warmth, making the filling taste bright and comforting at the same time. I let it cool so it spreads evenly without melting the dough.
Spreading and Rolling for Tender Layers
The dough rolls out into a rectangle, which becomes the foundation for our sweet-tart spread. I smear softened butter, then layer the cranberry mixture, guiding it gently so every section gets a tangy burst. My sharp knife slices each segment, and I place those rolls into a greased pan, eager for them to puff up again.
Baking for a Golden Finish
The oven preheats to 350°F, and I keep an eye on the rolls as they turn a soft, golden hue. My rule is to check the color of their tops, which should glow but not darken too much. The aroma wafting from the oven makes me think of holiday get-togethers and cozy weekends with family.
Topping It Off with a Zesty Orange Glaze
Fresh orange juice, powdered sugar, and a spoonful of melted butter create a simple finishing touch. I whisk until I achieve a smooth consistency, then drizzle generously over warm rolls. My family usually can’t wait, so we dig in while they’re still warm and gooey.
Adding Variations and Exploring Other Cinnamon Roll Recipes
I enjoy trying different cinnamon roll recipes whenever curiosity strikes. My Glazed Cinnamon Rolls delight with a classic sweet drizzle, and my Chocolate Cinnamon Rolls bring a bold twist with cocoa. Cookies and Cream Cinnamon Rolls or Apple Pie Cinnamon Rolls also keep friends asking me to bake more.
I place my dough in a warm spot, often on the counter near the oven, to help it rise quickly. My gentle hand while kneading keeps the texture light, because overworking the dough might lead to tougher rolls. That rising step usually takes about an hour, but I wait patiently until the size doubles.
Personal Rituals and Baking Traditions
I cherish the moment the dough becomes pliable under my fingertips. My mind drifts to long-past gatherings where flour dusted aprons and laughter echoed through the kitchen. The smell of yeast and orange always takes me back to those beloved afternoons spent learning from older relatives.
Serving Ideas for Mornings and Occasions
These rolls make mornings feel cheerful, especially with fresh coffee or tea. Friends love them as a dessert during cozy get-togethers, and I sometimes carry them to potluck events. My trick is to prepare them the night before, then bake and glaze them early so they stay moist and appealing.
Encouragement for New Bakers
I remember being nervous the first time I tried to make yeast dough, but practice changed that. My biggest lesson involved trusting the rise time and not rushing. Mistakes can happen, yet the soft, fragrant payoff makes every moment worthwhile.
Save This Recipe and Share Your Results
I like pinning recipes on Pinterest, and these Cranberry Orange Cinnamon Rolls certainly deserve a spot on your board. I also welcome your feedback in the comments if you try this recipe at home or have any questions, because that helps us all learn together. My hope is that this community of bakers will keep sharing ideas, tips, and success stories.
Cranberry Orange Cinnamon Rolls
Soft, homemade cinnamon rolls filled with a sweet-tart cranberry orange mixture and topped with a citrusy orange glaze.
Ingredients
- FOR THE DOUGH:
- ¾ cup whole milk, warmed (110°F)
- 2 ¼ teaspoons (1 packet) active dry yeast
- ¼ cup granulated sugar
- ¼ cup unsalted butter, melted
- 1 large egg
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- ½ teaspoon salt
- FOR THE CRANBERRY ORANGE FILLING:
- 1 ½ cups fresh cranberries (or frozen, thawed)
- ½ cup granulated sugar
- Zest of 1 orange
- ¼ cup fresh orange juice
- 1 teaspoon cinnamon
- 2 tablespoons unsalted butter, softened
- FOR THE ORANGE GLAZE:
- 1 cup powdered sugar
- 2 tablespoons fresh orange juice
- Zest of ½ an orange
- 1 tablespoon melted butter
Instructions
- PREPARE THE DOUGH: In a small bowl, whisk the warm milk and yeast together. Let it sit for 5–10 minutes until foamy. In a large mixing bowl, combine the sugar, melted butter, egg, and vanilla. Pour in the yeast mixture and mix. Gradually add the flour and salt, stirring until a sticky dough forms. Knead the dough on a lightly floured surface for 8–10 minutes until smooth and elastic. Place the dough in a greased bowl, cover with a clean towel, and let it rise in a warm place for 1–1.5 hours, or until doubled in size.
- MAKE THE CRANBERRY ORANGE FILLING: In a saucepan over medium heat, combine the cranberries, sugar, orange zest, orange juice, and cinnamon. Cook for 5–7 minutes, stirring occasionally, until the cranberries burst and the mixture thickens. Let it cool.
- ASSEMBLE THE ROLLS: Roll the dough into a 12x18-inch rectangle on a floured surface. Spread the softened butter over the dough, then spread the cranberry filling evenly on top. Starting from the long side, roll the dough into a tight log. Cut into 12 even rolls and place them in a greased 9x13-inch baking dish. Cover and let them rise for another 30–45 minutes, until puffy.
- BAKE THE CINNAMON ROLLS: Preheat the oven to 350°F (175°C). Bake the rolls for 20–25 minutes, or until golden brown and cooked through.
- MAKE THE ORANGE GLAZE: Whisk together the powdered sugar, orange juice, orange zest, and melted butter. Adjust consistency with more juice or powdered sugar if needed. Drizzle over warm cinnamon rolls.
Notes
If using instant yeast, it can be mixed directly into the dry ingredients without proofing in warm milk.
For a softer dough, replace up to ¼ cup of all-purpose flour with bread flour.
The cranberry filling can be made ahead and stored in the refrigerator for up to 3 days. Let it come to room temperature before spreading onto the dough.
For evenly sized rolls, use dental floss or a sharp knife to slice the dough log.
Leftover rolls can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days. Warm before serving.
To freeze, wrap unbaked rolls tightly in plastic wrap and aluminum foil. Thaw overnight in the refrigerator, then allow them to rise before baking. Baked rolls can also be frozen and reheated as needed.
Nutrition Information
Yield
12Serving Size
1Amount Per Serving Calories 310Total Fat 8gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 3gCholesterol 35mgSodium 111mgCarbohydrates 55gFiber 3gSugar 27gProtein 5g
