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Cranberry Orange Sweet Rolls

Cranberry orange sweet rolls are soft, yeasted rolls filled with a tart cranberry-orange mixture and finished with a simple vanilla glaze. Simmering the berries until they burst gives the filling a thick, jammy texture that’s tucked into each roll.
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Prep Time 30 minutes
Cook Time 39 minutes
Resting and rising 2 hours 11 minutes
Total Time 3 hours 20 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

For the dough
  • 1 cup whole milk warmed to 105–110°F
  • 2.25 tsp active dry yeast
  • 1 cup granulated sugar divided (1/4 cup for the dough and 3/4 cup for the filling)
  • 1 egg large, at room temperature
  • 6 tbsp unsalted butter divided (4 tablespoons melted and cooled; 2 tablespoons softened)
  • 0.75 tsp fine salt
  • 3.5 cups all-purpose flour
  • 1 tbsp neutral oil divided, 1 1/2 teaspoons for greasing the bowl and 1 1/2 teaspoons for greasing the pan
For the cranberry filling
  • 12 oz cranberries fresh or frozen
  • 1 orange medium, zested and juiced (about 1 tablespoon zest and 1/4 cup juice)
  • 1 tbsp cornstarch
  • 1 tbsp water
For the glaze
  • 1 cup powdered sugar
  • 2 tbsp milk
  • 0.5 tsp vanilla extract

Equipment

  • 1 2-quart saucepan
  • 1 9x13-inch baking dish

Method
 

Make the dough
  1. Stir the warm milk and yeast together in a large bowl, then let stand for 5–10 minutes, until foamy.
  2. Stir in 1/4 cup of the sugar, the egg, 4 tablespoons melted butter, and salt.
  3. Mix in the flour until a shaggy dough forms.
  4. Knead the dough on a clean surface for 8–10 minutes, until smooth and elastic.
  5. Grease the bowl with 1 1/2 teaspoons oil and return the dough to it.
  6. Cover the dough and let rise for 60–90 minutes, until doubled in size.
Make the filling
  1. While the dough rises, combine the cranberries, remaining 3/4 cup sugar, orange zest, and orange juice in a 2-quart saucepan.
  2. Simmer over medium heat for 8–12 minutes, stirring often, until most berries burst and the mixture thickens.
  3. Stir the cornstarch and water together, then add the mixture to the cranberry mixture.
  4. Simmer for 1 minute, stirring, until thick.
  5. Transfer the cranberry filling to a shallow bowl and cool completely.
Assemble and bake
  1. Grease a 9x13-inch baking dish with the remaining 1 1/2 teaspoons oil.
  2. Punch down the dough.
  3. Roll the dough on parchment into a 12x16-inch rectangle.
  4. Spread the 2 tablespoons softened butter over the dough.
  5. Spread the cooled cranberry filling over the dough, leaving a 1-inch border along one long edge.
  6. Roll up from the opposite long edge and pinch the seam closed.
  7. Cut the log into 12 rolls and arrange them cut-side up in the prepared dish.
  8. Cover the rolls and let rise for 30–45 minutes, until puffy.
  9. Preheat the oven to 350°F during the last 20 minutes of the rise.
  10. Bake for 25–30 minutes, until the rolls are golden and the centers are set.
Make the glaze
  1. Whisk the powdered sugar, milk, and vanilla together until smooth.
Finish the rolls
  1. Let the rolls rest in the pan for 10 minutes.
  2. Drizzle the rolls with the glaze and serve warm.

Notes

Cool the cranberry filling completely before spreading it over the dough so it doesn’t soften the dough prematurely. Store covered in the refrigerator for up to 3 days; freeze baked, unglazed rolls for up to 2 months. For a dairy-free variation, use unsweetened plant milk and dairy-free butter.