Cranberry Orange Rolls

A different take on sticky cinnamon rolls, made with cranberries and orange juice and frosted with a simple vanilla glaze.

• Preparation Time: 45 mins
• Cooking Time: 30 mins
• Total Time: 1 hr 15 mins
• Calories: 298 Calories

Ingredients

• 1 teaspoon vanilla extract
• 1 pinch salt
• 1 teaspoon salt
• 1 cup confectioners' sugar
• 1 tablespoon orange zest
• 3 tablespoons orange juice
• 1 teaspoon white sugar
• 1 tablespoon cornstarch
• 2 eggs, room temperature
• 3 tablespoons heavy cream, or more as needed
• 1 cup warm milk (120 to 130 degrees F)
• 0.25 teaspoon salt
• 0.5 teaspoon ground cinnamon
• 2.5 cups all-purpose flour
• 0.5 cup white sugar
• 0.75 cup firmly packed brown sugar
• 0.25 teaspoon ground nutmeg
• 0.25 teaspoon ground cloves
• 1.5 cups whole wheat flour
• 2.5 teaspoons rapid-rise yeast
• 0.33333334326744 cup unsalted butter, melted and cooled
• 2.5 cups finely chopped cranberries

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C).

Step 2

Mix warm milk, sugar, and yeast together in a small bowl until dissolved. Set aside and allow yeast to proof until foamy.

Step 3

Whisk eggs and cooled melted butter together in a bowl and set aside.

Step 4

Whisk 2 cups all-purpose flour, whole wheat flour, sugar, and salt together in a large bowl. Pour yeast mixture into flour mixture and stir gently to combine. Mix in egg mixture and continue to stir until a sticky dough forms.

Step 5

Turn out onto a lightly floured surface and knead in remaining 1/2 cup all-purpose flour a little at a time until dough is no longer sticky. Continue kneading until dough is smooth and elastic, 8 to 10 minutes, using additional flour if necessary. Place dough into a greased bowl and turn to coat. Cover and place in a warm, draft-free area. Allow dough to rise until doubled in size, 1 to 2 hours.

Step 6

Meanwhile, combine cranberries, brown sugar, orange juice, orange zest, cornstarch, vanilla extract, cinnamon, cloves, nutmeg, and salt in a saucepan. Cook over medium heat, stirring constantly, until mixture begins to bubble and thicken slightly, about 5 minutes. Remove from heat and allow filling to cool to room temperature.

Step 7

Line a 9x13-inch baking pan and a 6-inch cake pan with parchment paper and lightly grease both pans.

Step 8

Turn risen dough out onto a lightly floured surface. Roll out into a rectangle approximately 21x14 inches. Place cranberry filling on the dough leaving a 1/2-inch border on all sides. Roll dough up starting at a long side. Pinch ends to seal dough and lay seam-side down on a cutting board. Use a very sharp or serrated knife to cut into 15 rolls, each about 1 1/4-inch thick. Place rolls cut-side up in the prepared pans, 12 in the baking pan and 3 in the cake pan.

Step 9

Loosely cover pans and allow rolls to rise until doubled in size, 30 to 45 minutes.

Step 10

Bake in the preheated oven until buns are golden brown on top, 22 to 27 minutes. Allow to cool in the pans for several minutes before transferring to a serving plate.

Step 11

Whisk confectioners' sugar, heavy cream, vanilla extract, and salt together in a bowl until smooth. Add more cream to thin or more sugar to thicken, if needed. Pour glaze over slightly warm rolls before serving.