These cranberry orange rolls are 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
Recipe Instructions
Step 1
Preheat the oven to 350 degrees F (175 degrees C).
Step 2
Combine warm milk, yeast, and 1 teaspoon sugar in a small bowl until sugar dissolved; set aside until yeast begins to form a creamy foam.
Step 3
Whisk eggs and cooled melted butter together in a bowl; set aside.
Step 4
Whisk 2 cups all-purpose flour, whole wheat flour, 1/2 cup sugar, and 1 teaspoon salt together in a large bowl; add yeast mixture and stir gently to combine. Add egg mixture; stir until a sticky dough forms.
Step 5
Turn dough out onto a lightly floured surface; knead in remaining 1/2 cup all-purpose flour, a little at a time, until no longer sticky. Continue kneading until smooth and elastic, 8 to 10 minutes, using additional flour if necessary. Place dough into a greased bowl and turn to coat. Cover bowl and let rise in a warm, draft-free place until doubled in volume, 1 to 2 hours.
Step 6
Meanwhile, combine cranberries, brown sugar, orange juice, orange zest, cornstarch, 1 teaspoon vanilla extract, cinnamon, cloves, nutmeg, and 1/4 teaspoon salt in a saucepan. Cook over medium heat, stirring constantly, until mixture begins to bubble and thicken slightly, about 5 minutes. Remove from heat; cool filling to room temperature.
Step 7
Line a 9x13-inch baking pan and a 6-inch cake pan with parchment paper. Lightly grease pans.
Step 8
Turn dough out onto a lightly floured surface; roll into a rectangle approximately 21x14 inches. Place cranberry filling on dough leaving a 1/2-inch border on all sides. Roll dough up starting at a long side. Pinch ends to seal dough; lay seam-side down on a cutting board. Cut into 15 rolls, each about 1 1/4-inch thick, using a very sharp or serrated knife. Place rolls, cut-sides up, in the prepared pans, 12 in the baking pan and 3 in the cake pan.
Step 9
Loosely cover pans and let rolls rise until doubled in volume, 30 to 45 minutes.
Step 10
Bake in the preheated oven until rolls are golden brown on top, 22 to 27 minutes. Cool in the pans 3 to 5 minutes before transferring to a serving plate.
Step 11
Whisk confectioners' sugar, heavy cream, 1 teaspoon vanilla extract, and 1 pinch salt together in a bowl until smooth. Add more cream to thin or more confectioners' sugar to thicken, as needed. Pour glaze over slightly warm rolls before serving.
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
