Cranberry Orange Sweet Rolls: A Citrusy, Fruity Twist on a Classic

If you’re looking to elevate your breakfast or brunch with a festive and flavorful twist, these Cranberry Orange Sweet Rolls are the perfect treat. Filled with a tangy cranberry filling and infused with the aromatic essence of orange blossom water and fresh orange zest, these rolls are soft, fluffy, and bursting with flavor. Topped with a sweet orange blossom glaze, each bite is a delightful combination of sweet, tart, and citrusy flavors. Perfect for holiday gatherings or any time you want to treat yourself to something special!

Ingredients:

For the Filling:

• 1 cup (100 g) fresh or frozen cranberries
• ½ cup (100 g) granulated sugar
• 1 tablespoon unsalted butter, softened
• 1 tablespoon pure vanilla extract

For the Rolls:

• 1 cup (240 ml) warm milk, 105°F – 115°F, divided
• 2 ¼ teaspoons active dry yeast (1 packet)
• ⅓ cup (67 g) granulated sugar, plus 1 tablespoon
• 6 tablespoons unsalted butter, melted and cooled
• ¼ cup (50 g) plain Greek yogurt
• 1 large egg
• 1 tablespoon pure vanilla extract
• 1 tablespoon orange blossom water
• Zest of 1 orange
• 1 teaspoon salt
• 4 cups (520 g) all-purpose flour

For the Glaze:

• 1 cup (120 g) confectioners’ sugar, sifted
• 1 teaspoon orange blossom water
• 2-3 tablespoons milk

Directions:

Step 1: Make the Cranberry Filling

• In a small saucepan, combine 1 cup cranberries and ½ cup granulated sugar with enough water to cover the cranberries.
• Bring the mixture to a boil over high heat, then reduce heat to low. Simmer for about 15 minutes, until the cranberries soften and the juices thicken.
• Remove from heat and transfer the cranberry mixture to a food processor. Add 1 tablespoon unsalted butter and 1 tablespoon vanilla extract, and blend until smooth.
• Cool the filling completely and refrigerate in an airtight container for up to 1 week.

Step 2: Make the Dough

• In a small bowl, combine ¾ cup warm milk, 2 ¼ tsp active dry yeast, and 1 tablespoon granulated sugar. Let it sit for 5 minutes until it becomes foamy.
• In the bowl of a stand mixer fitted with the paddle attachment, mix together the remaining ⅓ cup sugar, 6 tablespoons melted butter, ¼ cup Greek yogurt, 1 egg, 1 tablespoon vanilla extract, 1 tablespoon orange blossom water, zest of 1 orange, 1 teaspoon salt, and the remaining warm milk.
• Add half the flour into the sugar mixture and then mix in the yeast mixture.
• Switch to the dough hook attachment and gradually add the remaining flour, one cup at a time, mixing on medium speed until the dough becomes smooth and elastic, about 5 minutes. If the dough is sticky, sprinkle in a little more flour until it reaches the right consistency.

Step 3: Let the Dough Rise

• Lightly grease a large bowl with olive oil or cooking spray. Place the dough in the bowl, turning it to coat in oil.
• Cover the bowl loosely and let the dough rise in a warm place until it doubles in size, about 1 hour.

Step 4: Roll and Shape the Dough

• Line two baking sheets with parchment paper.
• Gently punch down the dough and let it rest for 5 minutes.
• On a lightly floured surface, roll the dough into a 21×13-inch rectangle. Spread the cooled cranberry filling evenly over the dough.
• Fold the dough into thirds (like folding a letter) to create a 13×7-inch rectangle.
• Cut the dough into 12 equal strips. Twist each strip and tie it into a knot, tucking the ends underneath.
• Place the rolls on the prepared baking sheets. Cover and let them rise again in a warm place until doubled in size, about 30 minutes.

Step 5: Bake the Rolls

• Preheat the oven to 350°F (175°C).
• Bake the rolls one batch at a time for 15-20 minutes, or until they turn light golden brown.
• While the rolls are still warm, drizzle them with the prepared glaze.

Step 6: Make the Orange Blossom Glaze

• In a small bowl, whisk together 1 cup confectioners’ sugar, 1 teaspoon orange blossom water, and 2-3 tablespoons milk to create a smooth, pourable glaze.
• Drizzle the glaze over the warm rolls.

Recipe Tips:

• Cranberry Filling: Make sure the cranberry filling is cooled completely before spreading it on the dough to prevent it from melting the dough and making it difficult to work with.
• Twisting the Rolls: The twisting and tying of the dough strips add a beautiful texture and look to the rolls. Be sure to tuck the ends under for a neat finish.
• Orange Blossom Water: If you don’t have orange blossom water, you can substitute it with fresh orange juice or omit it entirely for a more subtle citrus flavor.

Recipe Information:

• Prep Time: 30 minutes
• Cook Time: 20 minutes
• Total Time: 2 hours
• Calories: 320 kcal per serving
• Servings: 12 rolls

These Cranberry Orange Sweet Rolls are soft, fluffy, and bursting with flavor from the tart cranberry filling and the aromatic orange blossom glaze. They’re the perfect combination of sweet and tart, making them an excellent choice for breakfast, brunch, or a delightful snack. Serve them warm and enjoy the layers of flavor in every bite!

Cranberry Orange Sweet Rolls

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• Author: Dulcia
• Total Time: 2 hours
• Yield: 12 1x

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Description

These Cranberry Orange Sweet Rolls are the epitome of cozy comfort food. With a soft, fluffy dough infused with orange zest and filled with a sweet-tart cranberry filling, they offer the perfect balance of citrus and berry flavors. Drizzled with a delicate orange blossom glaze, these rolls make for an irresistible breakfast or afternoon treat.

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Ingredients

Scale 1x2x3x

For the filling:
1 cup (100 g) fresh or frozen cranberries
½ cup (100 g) granulated sugar
1 tablespoon unsalted butter, softened
1 tablespoon pure vanilla extract
For the rolls:
1 cup (240 ml) warm milk, 105°F – 115°F, divided
2 ¼ teaspoons active dry yeast (1 packet)
⅓ cup (67 g) granulated sugar, plus 1 tablespoon
6 tablespoons unsalted butter, melted and cooled
¼ cup (50 g) plain Greek yogurt
1 large egg
1 tablespoon pure vanilla extract
1 tablespoon orange blossom water
Zest of 1 orange
1 teaspoon salt
4 cups (520 g) all-purpose flour
For the glaze:
1 cup (120 g) confectioners’ sugar, sifted
1 teaspoon orange blossom water
2–3 tablespoons milk

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Instructions

Make the filling: Combine cranberries, sugar, and enough water to cover in a small saucepan. Bring to a boil over high heat, then reduce heat to low and cook until the cranberries soften and the juices thicken, about 15 minutes. Remove from heat and carefully transfer to a food processor. Add the butter and vanilla, then process until smooth. Cool completely, then refrigerate in an airtight container for up to 1 week.
Make the rolls: In a small bowl, combine ¾ cup of the warm milk, yeast, and 1 tablespoon of the sugar. Let stand for 5 minutes until foamy.
In the bowl of a stand mixer fitted with the paddle attachment, stir together the remaining sugar, melted butter, yogurt, egg, vanilla extract, orange blossom water, orange zest, salt, and remaining warm milk. Stir half the flour into the sugar mixture, then add the yeast mixture. Mix on low speed until just combined. Switch to the dough hook attachment and gradually beat in the remaining flour, one cup at a time. Beat on medium speed until the dough is smooth and elastic, about 5 minutes. Sprinkle in a little more flour if needed (dough should not be sticky).
Lightly grease a large bowl with olive oil or cooking spray. Place the dough in the bowl, turning it to coat with oil. Cover loosely and let rise in a warm place until doubled in size, about 1 hour.
Line two baking sheets with parchment paper. Gently punch down the dough and let it rest for 5 minutes. On a lightly floured surface, roll the dough into a 21×13-inch rectangle. Spread the cranberry filling over the dough. Fold in thirds, like folding a letter, to create a 13×7-inch rectangle.
Cut the dough into 12 equal strips. Twist each strip and tie it into a knot, tucking the ends under. Place the rolls on the prepared baking sheets. Cover and let rise in a warm place until doubled in size, about 30 minutes.
Preheat the oven to 350°F (175°C). Bake the rolls, one batch at a time, until light golden brown, 15-20 minutes. Drizzle with glaze while the rolls are hot. Let cool for 10 minutes. Serve warm.
For the glaze: In a small bowl, combine the confectioners’ sugar and orange blossom water. Stir in enough milk to create a smooth, pourable glaze. Drizzle over warm rolls.

• Prep Time: 30 minutes
• Cook Time: 20 minutes

Nutrition

• Calories: 320