Description
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Cranberry Orange Sweet Rolls
Ingredients:
Dough:
1 cup milk
4 tbsp salted butter
1 packet rapid rise (or instant) yeast
4 cups flour, divided
⅓ cup white sugar
½ tsp salt
1 tbsp orange zest
1 large egg
Orange Filling:
⅓ cup butter, room temperature
⅓ cup granulated sugar
2 tbsp orange zest
Cranberry Filling:
2 cups cranberries
½ cup sugar
Zest and juice of 1 orange
½ tsp cinnamon
¼ tsp clove
¼ tsp nutmeg
Orange Glaze:
2 cups powdered sugar
½ tsp pure vanilla extract
3 tbsp butter
1 tbsp milk
2 tbsp orange juice
½ tbsp orange zest
Directions:
Cranberry Filling:
In a saucepan over medium-high heat, combine cranberries, sugar, orange zest, juice, cinnamon, clove, and nutmeg. Bring to a boil, stirring frequently. Simmer until cranberries burst and mixture thickens (about 10-15 minutes).
Dough: 2. Melt butter in a microwave-safe bowl, add milk, and warm to a comfortable warmth (not hot). Add yeast and let sit for 1-2 minutes. 3. In a mixer bowl, combine 3 cups of flour, sugar, and salt. Add milk-butter mixture and egg, mixing on medium-high for a couple of minutes. Add orange zest and mix. 4. Switch to a dough hook, add the remaining cup of flour, and beat for 5 minutes.
Assembly: 5. On a floured surface, roll dough into a rectangle. Spread orange filling over the dough, followed by cranberry filling (use some, not all, to prevent overflow). 6. Roll into a log, pinching the edge to seal. Cut into 1½ inch rolls and place in a greased 9×13 dish. Cover with a towel and let rise in a warm area for 1 hour.
Bake: 7. Preheat oven to 350°F (175°C). Bake rolls for 20-30 minutes until golden brown.
Glaze: 8. Combine melted butter, milk, vanilla, powdered sugar, orange juice, and zest. Drizzle over warm rolls. Serve warm or at room temperature and enjoy!
Prep Time: 30 mins (plus rising)
Kcal: 320 per roll | Servings: 12
