Cranberry Orange Sweet Rolls with Orange Glaze

Cranberry Orange Sweet Rolls

These nine soft sweet rolls bake close together in a square dish, with deep-red cranberry spirals and a light orange glaze. The cranberry filling is cooked until thick and cooled before it goes on the dough; that keeps the swirls distinct and makes the log easier to roll. Orange zest adds citrus flavor to the filling, butter-sugar layer, and glaze. Shape the rolls the night before if you want to bake them for breakfast.

Ingredients for Cranberry Orange Sweet Rolls

Cranberry filling

• 12 ounces fresh or frozen cranberries (340g)
• 1/2 cup granulated sugar (100g)
• 2 large oranges, zested and juiced, divided among the filling, butter layer, and glaze
• 1/2 teaspoon ground cinnamon

Dough and orange-butter layer

• 3/4 cup whole milk, warmed to 105°F to 110°F (40°C to 45°C)
• 2 tablespoons plus 2 teaspoons granulated sugar (about 35g)
• 2 1/4 teaspoons active dry yeast (7g)
• 7 tablespoons unsalted butter (about 100g), divided: 3 tablespoons melted for the dough, 3 tablespoons softened for the filling layer, and 1 tablespoon for the dish
• 1 large egg
• 3/4 teaspoon fine salt
• 3 to 3 1/4 cups all-purpose flour, plus more only as needed (about 375g for 3 cups)
• 1/3 cup packed light brown sugar (about 65g)

Orange glaze

• 1 cup powdered sugar (120g)
• 1 to 2 tablespoons reserved orange juice
• A little reserved orange zest

How to Make Cranberry Orange Sweet Rolls

1. Cook the filling: Reserve 1 to 2 tablespoons orange juice and a little zest for the glaze. Combine the cranberries, 1/2 cup granulated sugar, remaining orange juice, 1 tablespoon orange zest, and cinnamon in a medium saucepan. Cook over medium heat for 15 to 20 minutes, stirring often, until most berries burst and the mixture is thick enough to leave a brief trail when a spoon is drawn across the pan. Reduce the heat to medium-low if it sputters or sticks. Transfer to a shallow bowl and cool completely, about 30 to 45 minutes.
2. Make the dough: Stir the warm milk, remaining granulated sugar, and yeast together. Let stand until foamy. Mix in 3 tablespoons melted butter, the egg, salt, and 3 cups flour. Knead until smooth and soft, adding flour from the remaining 1/4 cup only as needed. The dough should hold its shape but still feel slightly tacky, not dry or stiff.
3. Let it rise: Place the dough in a bowl, cover, and let rise in a warm, draft-free spot until roughly doubled, about 60 to 90 minutes.
4. Fill the dough: Butter a 9-inch square baking dish with the remaining tablespoon of butter. Roll the dough into an approximately 14-by-10-inch rectangle. Spread the 3 tablespoons softened butter thinly over it, then sprinkle with the brown sugar and remaining orange zest, saving a little zest for the glaze. Spread the cooled cranberry filling in a thin, even layer, leaving a 1-inch bare border along one long edge. Reserve any filling that does not fit comfortably.
5. Shape nine rolls: Starting at the filled long edge, roll the dough snugly toward the bare border and pinch the seam closed. Cut into 9 equal rolls with unflavored dental floss or a sharp knife. Arrange them cut-side up in a 3-by-3 pattern in the prepared dish, with small gaps between them.
6. Proof and preheat: Cover the dish and let the rolls rise until puffy, expanded, and nearly touching, about 35 to 50 minutes. As they finish rising, preheat the oven to 350°F (175°C).
7. Bake: Bake uncovered for 22 to 28 minutes, beginning checks at 22 minutes. The tops and edges should be light golden brown, and the dough in the seams between the center rolls should no longer look wet or raw. If needed, continue baking in 2- to 3-minute increments. Tent loosely with foil if the tops brown before the centers cook through; rotate the dish if it is browning unevenly.
8. Cool and glaze: Let the rolls cool in the dish for 10 to 15 minutes. Whisk the powdered sugar with 1 tablespoon reserved orange juice and a little reserved zest. Add more juice a teaspoon at a time until the glaze is pourable but still opaque. If it becomes too thin, whisk in a little more powdered sugar. Drizzle over the warm rolls, leaving the cranberry spirals visible.

How to Keep the Cranberry Filling Inside the Rolls

The filling should resemble thick jam, not loose sauce. Cooling it completely keeps it from melting the butter layer and sliding as you roll the dough. A thin layer and a bare border leave room to seal the log. A little cranberry bubbling at the edges during baking is normal; filling pooling across the dish suggests the layer was too loose or too thick.

Frozen cranberries can go straight into the saucepan without thawing, though they may need a few extra minutes to thicken. For a shortcut, use about 1 1/2 cups thick leftover cranberry sauce in place of the cooked filling and stir in orange zest. Reduce loose or watery sauce before spreading it on the dough.

Overnight Cranberry Orange Sweet Rolls

After shaping the rolls in the dish, cover and refrigerate for up to 12 hours instead of giving them their second rise at room temperature. In the morning, leave the covered dish out until the rolls look puffy and expanded, typically 45 to 90 minutes depending on the room. Bake as directed once they have risen; rely on their appearance rather than the clock alone.

For another seasonal brunch bake, try these Pumpkin Cinnamon Rolls with Maple Cream Cheese Icing.

Serving, Storage, and Reheating

Serve the rolls warm from the dish. A Honey Cinnamon Latte pairs well with them.

Let leftover rolls cool and the glaze set before covering tightly. Keep at room temperature for up to 2 days for the best texture. Warm an individual roll briefly in the microwave until just soft; overheating can toughen the bread. For longer storage, refrigerate tightly covered, though the rolls will firm up when chilled.

To freeze, wrap fully baked, completely cooled unglazed rolls tightly for up to 3 months. Thaw overnight, warm gently, and add fresh glaze before serving.

Nutrition

Approximate nutrition per large roll, based on 9 rolls: 420 calories, 6g protein, 11g fat, and 76g carbohydrates. Approximate values per 100g of finished rolls: 285 calories, 4g protein, 7g fat, and 51g carbohydrates. Values will vary with orange yield, flour used, and moisture lost during cooking and baking.