Best Cranberry Orange Rolls Recipe: The official start of the holiday season is today. In all honesty, I’ve had my holiday decorations up since the third week of November, if I may say so. This holiday season, I prepared myself quite well! And these Cranberry Orange Rolls, which are the perfect way to start the season, have me so excited!
Best Cranberry Orange Rolls Recipe
Ingredients
DOUGH:
- 3 tablespoons white granulated sugar
- Zest from 1 orange
- 3 cups all-purpose flour
- 1 packet of Fleischmann’s® RapidRise® Yeast
- 1 teaspoon kosher salt
- 1/4 cup lukewarm milk
- 3 large eggs, beaten in a bowl
- 1 teaspoon pure vanilla extract or vanilla paste
- 1/2 cup unsalted butter, cubed and at room temperature
FILLING:
- 1 cup of cranberries
- Juice from 1 naval orange, (about 3 tablespoons)
- 2 tablespoons brown sugar
- 1 teaspoon pure vanilla extract
- Pinch kosher salt
- 4 tablespoons unsalted butter, at room temperature
- 3 tablespoons brown sugar
CRANBERRY CREAM CHEESE GLAZE:
- 3 tablespoons unsalted butter, at room temperature
- 4 ounces cream cheese, at room temperature
- 1 1/2 cups powdered sugar, sifted
- 1/4 teaspoon vanilla extract or vanilla paste
- 2 tablespoons reserved cranberry sauce
- Pinch of sea salt, plus more for topping
- 1 tablespoon heavy cream
Instructions
TO MAKE THE DOUGH:
- Orange zest and sugar should be combined in a medium-sized basin. To release the oils and orange zest flavor, combine them. Add the salt, Fleischmann’s® RapidRise® Yeast, and all-purpose flour after that.
- Mix the milk, eggs, and vanilla extract in the bowl of a stand-up mixer fitted with the dough hook (or by hand in a big bowl). After adding the flour mixture, stir the dough until it begins to come together. Add the butter cubes gradually while the mixer is running on low speed.
- Knead for approximately five minutes at a medium pace. Alternatively, you will need to knead the dough for ten to fifteen minutes if you are doing this by hand. The dough will go from being crumbly and separated to being perfectly smooth and cohesive. It shouldn’t be sticky dough. Form the dough into a ball after removing it from the bowl and the hook.
TO MAKE THE FILLING:
- Move the dough ball to a lightly oiled, clean bowl (I used the flour bowl, which I cleaned with a kitchen towel before greasing it). Place the dish in the refrigerator to rise for at least two hours or overnight, covered with plastic wrap or a fresh kitchen towel. Alternatively, you can let it rise in if you’re making it immediately. a draft-free part of your kitchen for about 30 minutes, until it’s doubled in size.
- Place the orange juice, brown sugar, vanilla essence, cranberries, and salt in a small pot and cook it to a medium temperature. Simmer until the mixture starts to boil and the cranberries start to get tender. Reduce the heat to low and start gently pressing the cranberries with a spatula (be careful not to press too hard or it will get messy quickly). Transfer through a strainer placed atop a bowl. Press the cranberries so that the pulp and sauce come out separately. Put aside.
TO ASSEMBLE THE ROLLS:
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The following morning (or when the dough has risen), remove the dough from the bowl. Lightly flour your work surface and place the dough into the center. Lightly flour your rolling pin and roll the dough into a 1/8-inch thick rectangle that measures 15“x 22“ If it’s not a perfect rectangle, then that’s totally ok.
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Add the brown sugar and butter mixture to the dough and smooth it out into an even layer. Add the cranberry pulp all over the dough. And then using a butter knife or offset spatula, smear the cranberry pulp so it’s a nice even layer.
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Roll the dough starting closest to you and going up. Using unflavored dental floss, slice the rolls into 2-inch rolls, about 8, trimming the ends off.
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Transfer to a greased 9 x 13 baking sheet (or comparable baking dishes) or a 10-inch round pan. Cover with a kitchen towel and allow to rise for an additional 30 minutes, until doubled in size.
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Preheat the oven to 350 degrees F. Bake for 18 to 20 minutes.
TO MAKE THE CREAM CHEESE ICING:
- Cream cheese and butter should be combined and mixed until smooth in a large bowl or the bowl of a stand-up mixer fitted with a paddle attachment. Add the salt, sugars, heavy cream, vanilla paste, and two teaspoons of cranberry sauce. Beat until fully blended, about 30 seconds.
ALSO SEE
Nutrition
- Calories: 386kcal
- Carbohydrates: 53g
- Protein: 5g
- Fat: 17g
- Saturated Fat: 11g
- Cholesterol: 48mg
- Sodium: 273mg
- Potassium: 56mg
- Fiber: 1g
- Sugar: 24g
- Vitamin A: 563 IU
- Calcium: 22mg
- Iron: 2mg
