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Easy Kid-Approved Cranberry Orange Sweet Rolls

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Soft, pillowy sweet rolls filled with tart cranberries and bright orange zest, topped with a simple orange glaze. Perfect for holiday mornings, lazy weekends, or any time you want a special breakfast treat.

Ingredients

Scale
  • 3 ½ cups (440g) all-purpose flour
  • ¼ cup (50g) granulated sugar
  • 2 ¼ teaspoons active dry yeast (one packet)
  • 1 cup (240ml) warm milk (about 110°F)
  • ¼ cup (56g) unsalted butter, melted and slightly cooled
  • 1 large egg, room temperature
  • ½ teaspoon salt
  • 1 ½ cups (170g) fresh or frozen cranberries (do not thaw if frozen)
  • ½ cup (100g) granulated sugar
  • 2 tablespoons orange zest (from about 2 medium oranges)
  • 2 tablespoons fresh orange juice
  • 3 tablespoons (42g) unsalted butter, softened
  • 1 tablespoon cornstarch
  • 1 cup (120g) powdered sugar
  • 2–3 tablespoons fresh orange juice
  • ½ teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. In the bowl of a stand mixer, combine ½ cup of the warm milk, 1 tablespoon of the sugar, and the active dry yeast. Stir gently and let sit for 5-10 minutes until foamy.
  2. Add the remaining milk, melted butter, egg, remaining sugar, and salt. Mix on low speed until combined. Add flour one cup at a time, mixing until a shaggy dough forms.
  3. Switch to the dough hook and knead on medium-low speed for 6-8 minutes until smooth and slightly tacky. Shape into a ball and place in a lightly greased bowl. Cover and let rise in a warm place for 1 hour, or until doubled in size.
  4. While dough rises, combine cranberries, ½ cup sugar, orange zest, orange juice, and cornstarch in a small saucepan. Cook over medium heat, stirring frequently, for 5-7 minutes until cranberries pop and mixture thickens. Remove from heat and let cool completely.
  5. Punch down the risen dough and roll into a 12×18-inch rectangle on a lightly floured surface. Spread softened butter evenly over the dough, leaving a ½-inch border on one long edge. Spread cooled cranberry filling over the butter.
  6. Starting from the long edge opposite the border, roll the dough tightly into a log. Pinch the seam to seal. Cut into 12 equal rolls (about 1 ½ inches each).
  7. Place rolls in a greased 9×13-inch baking dish, cut side up. Cover loosely and let rise for 30-45 minutes until puffy and touching.
  8. Preheat oven to 350°F (175°C). Bake for 22-28 minutes until golden brown and filling is bubbly. Let cool in pan for 10 minutes.
  9. In a small bowl, whisk together powdered sugar, 2 tablespoons orange juice, vanilla extract, and a pinch of salt until smooth. Add more orange juice if needed. Drizzle over warm rolls. Let set for 5 minutes before serving.

Notes

Make sure the cranberry filling is completely cooled before spreading on the dough to prevent a mess. For best results, use fresh cranberries and fresh orange juice. If using frozen cranberries, do not thaw them first. The rolls can be assembled the night before and refrigerated; let them sit at room temperature for 30 minutes before baking.

Nutrition

Keywords: cranberry orange sweet rolls, breakfast rolls, holiday breakfast, sweet rolls, cranberry recipes, orange glaze

Find it online: https://juliamadeit.com/easy-kid-approved-cranberry-orange-sweet-rolls/