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Cranberry Orange Sweet Rolls

Cranberry orange sweet rolls are made with soft, enriched dough wrapped around a thick, jammy cranberry filling. Bake them until golden brown, then drizzle with a simple orange glaze while they’re warm.
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Prep Time 35 minutes
Cook Time 40 minutes
Cooling and rising 2 hours 40 minutes
Total Time 3 hours 55 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Calories: 440
Ingredients Equipment Method Notes

Ingredients
  

For the cranberry filling
  • 12 oz cranberries fresh or frozen
  • 0.67 cup granulated sugar
  • 0.25 cup orange juice for the filling; divided
  • 2 tbsp orange juice reserved for the glaze
  • 1 orange zest from 1 medium orange
For the dough and rolls
  • 1 cup whole milk warmed to 105–110°F
  • 2.25 tsp active dry yeast
  • 0.33 cup granulated sugar
  • 1 egg large, at room temperature
  • 1 egg yolk large, at room temperature
  • 4 cup all-purpose flour divided
  • 2 tbsp all-purpose flour reserved for dusting the work surface
  • 1 tsp fine salt
  • 6 tbsp unsalted butter softened, for the dough
  • 2 tbsp unsalted butter softened, for spreading on the dough
  • 1 nonstick cooking spray as needed
For the orange glaze
  • 1.5 cup powdered sugar

Equipment

  • 1 stand mixer
  • 1 9x13-inch baking dish

Method
 

Make the cranberry filling
  1. Reserve 2 tablespoons of the orange juice for the glaze.
  2. Combine the cranberries, sugar, and remaining 1/4 cup orange juice in a medium saucepan.
  3. Bring the mixture to a simmer over medium heat, stirring often, and cook for 10–14 minutes, until the cranberries have burst and the mixture is thick and jammy.
  4. Stir in the orange zest.
  5. Spread the filling on a plate and cool completely, about 30–45 minutes.
Make the dough
  1. Whisk the warm milk, yeast, and 1 tablespoon of the sugar in the bowl of a stand mixer.
  2. Let stand for 5–10 minutes, until foamy.
  3. Add the remaining sugar, egg, egg yolk, 4 cups of the flour, and salt, and mix with the dough hook on low until a shaggy dough forms.
  4. Add 6 tablespoons of the softened butter, 1 tablespoon at a time.
  5. Knead on medium-low for 6–8 minutes, until the dough is smooth and elastic and still slightly tacky.
  6. Coat the mixer bowl with cooking spray and return the dough to the bowl.
  7. Cover and let rise at room temperature for 1–1 1/2 hours, until doubled in size.
Assemble and bake
  1. Dust the work surface with the reserved 2 tablespoons flour and roll the dough into a 12x18-inch rectangle.
  2. Spread the remaining 2 tablespoons softened butter and the cooled cranberry filling over the dough, leaving a 1/2-inch border along one long edge.
  3. Roll the dough up from the opposite long edge into a log and pinch the seam closed.
  4. Cut the log into 12 even rolls.
  5. Coat a 9x13-inch baking dish with cooking spray and arrange the rolls cut-side up in the dish.
  6. Cover and let rise for 30–45 minutes, until puffy and nearly touching.
  7. Preheat the oven to 350°F during the last 20 minutes of rising.
  8. Bake the rolls for 25–30 minutes, until golden brown.
  9. Let cool in the pan for 10 minutes.
Make the orange glaze
  1. Whisk the powdered sugar with the reserved 2 tablespoons orange juice until smooth.
  2. Drizzle the glaze over the warm rolls.

Notes

For the softest rolls, let the dough rise until doubled and the shaped rolls look puffy and nearly touching. Store covered in the refrigerator for up to 3 days; freeze baked rolls without glaze for up to 2 months. For a dairy-free variation, use unsweetened plant milk and dairy-free butter; the dough texture may vary.