Extra Fluffy Cranberry Cinnamon Rolls Recipe

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Extra Fluffy Cranberry Cinnamon Rolls Recipe: Get ready to go on a culinary adventure as we give you the recipe for the tastiest, fluffiest Cranberry Cinnamon Rolls you’ll ever have. These pillowy soft rolls are the height of comfort and indulgence.



Extra Fluffy Cranberry Cinnamon Rolls Recipe

They are filled with a delicious cinnamon-sugar mixture and tart cranberries. Do you want to treat yourself to a relaxing brunch or wow your guests with a delicious dessert? These homemade cinnamon rolls will definitely steal the show. Let’s look at the recipe and learn how to make these fluffy treats that will make everyone want more.




For the Dough:

  • 1 cup warm milk (about 110°F)
  • 2 1/4 teaspoons active dry yeast
  • 1/2 cup granulated sugar
  • 1/3 cup unsalted butter, melted
  • 2 large eggs, room temperature
  • 4 1/2 cups all-purpose flour
  • 1 teaspoon salt

For the Filling:

  • 1/2 cup unsalted butter, softened
  • 3/4 cup packed brown sugar
  • 2 tablespoons ground cinnamon
  • 1 cup dried cranberries

For the Cream Cheese Frosting:

  • 4 ounces cream cheese, softened
  • 1/4 cup unsalted butter, softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1-2 tablespoons milk (as needed for consistency)



Also See:

Meyer Lemon Sumac Cake Recipe




  • Warm the milk and active dry yeast together in a large bowl. Wait about five minutes until the yeast starts to foam and work.
  • Put the granulated sugar, melted butter, eggs, and 2 cups of flour into the bowl with the yeast. Mix everything together well.


  • Add the rest of the flour and salt slowly while stirring. Do this until a soft dough forms.
  • Spread the dough out on a lightly floured surface and knead it for five to seven minutes, or until it is smooth and elastic.


  • Place the dough in a bowl that has been greased. Cover it with a clean kitchen towel. Leave it somewhere warm and draft-free for one to one and a half hours, or until it has doubled in size.
  • To make the filling, put the softened butter, brown sugar, and ground cinnamon in a small bowl and mix them together until they are well mixed.


  • Spread the dough out on a floured surface and press it down so it’s about 16 inches by 20 inches.
  • Spread the filling out evenly on the dough that has been rolled out, leaving a little space around the edges. Spread the dried cranberries out over the filling in a thin layer.


  • Roll the dough into a log shape starting from the long edge. To seal the seam, pinch it.
    Cut the log into 12 rolls of the same size with a sharp knife or dental floss.
  • Cover the rolls with a kitchen towel and put them in a greased baking dish. Let them rise for another 30 to 45 minutes, or until they are puffy and doubled in size.


  • Warm the oven up to 175°F (350°F).Open the oven and put the rolls in it. Bake them for 25 to 30 minutes, or until they are golden brown and fully cooked.
  • Get the cream cheese frosting ready while the rolls are baking. Cream cheese and butter should be softened. Put them in a bowl and beat them together until the smooth.


  • Mix in the powdered sugar and vanilla extract slowly until the mixture is smooth. If you need to, add milk one tablespoon at a time until the consistency you want is reached.
  • Spread the cream cheese frosting on the warm rolls after they have been baked and cooled a bit. Enjoy the warm, fluffy, gooey cranberry cinnamon rolls!




  • Calories per Serving 383
  • Total Fat 9.4 g
  • Saturated Fat 5.4 g
  • Trans Fat 0.1 g
  • Cholesterol 55.0 mg
  • Total Carbohydrates 68.8 g
  • Dietary Fiber 2.3 g
  • Total Sugars 35.1 g
  • Sodium 141.5 mg
  • Protein 6.6 g



    Jasmine Gomez is the Wishes Editor at Birthday Stock, where she cover the best wishes, quotes across family, friends and more. When she's not writing for a living, she enjoys karaoke and dining out more than she cares to admit. Who we are and how we work. We currently have seven trained editors working in our office to produce top-notch content that you can rely on. All articles are published according to the four-eyes principle: After completion of the raw version, the texts are checked by (at least) one other editor for orthographic and content accuracy.

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