Cranberry Orange Cinnamon Rolls
Make these delicious Cranberry Orange Cinnamon Rolls with a sweet cream cheese glaze. Perfect holiday breakfast or dessert with festive cranberry and orange flavors.
Equipment
- stand mixer
- mixing bowl
- dough hook
- measuring spoons
- measuring cups
- knife
- cutting board
- Rolling Pin
- 9x13-inch baking dish
- oven
- electric mixer
Ingredients
Dough
- 2 ¼ teaspoons active dry yeast
- ½ cup granulated sugar divided
- 1 cup warm whole milk 110°F
- 2 large eggs at room temperature
- ½ cup unsalted butter melted and slightly cooled
- 1 teaspoon fine sea salt
- 4 ½ cups all-purpose flour plus more for dusting
Filling
- 1 cup dried cranberries
- zest of 1 large orange
- 2 tablespoons ground cinnamon
- ½ cup light brown sugar packed
Glaze
- 4 ounces cream cheese softened
- 2 cups confectioners' sugar
- 3 tablespoons orange juice
- 1 teaspoon pure vanilla extract
Instructions
- In the bowl of a stand mixer, combine the warm milk, yeast, and 1 tablespoon of the granulated sugar. Let the mixture sit for about 5-10 minutes until it becomes foamy, which indicates the yeast is active.
- Using the dough hook attachment, mix in the remaining granulated sugar, melted butter, eggs, and salt on low speed. Gradually add the 4 ½ cups of flour until a soft, shaggy dough forms. Increase the speed to medium and knead for 5-7 minutes until the dough is smooth and elastic and pulls away from the sides of the bowl.
- Transfer the dough to a lightly greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for 1 to 1 ½ hours, or until it has doubled in size.
- While the dough rises, make the filling by stirring together the brown sugar, cinnamon, dried cranberries, and orange zest in a small bowl. On a lightly floured surface, roll the risen dough out into a 16x12-inch rectangle. Sprinkle the filling mixture evenly over the dough, leaving a ½-inch border on all sides. Tightly roll the dough into a log, starting from the long side, and pinch the seam to seal.
- Use a sharp serrated knife or unflavored dental floss to cut the log into 12 equal rounds. Arrange the rolls in a greased 9x13-inch baking dish, cover with the towel, and let them rise again for 30-45 minutes until puffy. While they rise, preheat your oven to 350°F (175°C).
- Bake the rolls for 25-30 minutes, or until they are golden brown on top and sound hollow when lightly tapped. Meanwhile, prepare the glaze by beating the softened cream cheese, confectioners' sugar, orange juice, and vanilla extract with an electric mixer until smooth and creamy.
- Let the baked cinnamon rolls cool in the pan for 10 minutes before spreading the cream cheese glaze over the top. Serve warm.
Notes
Let dough rise in a warm place for best results. Use unflavored dental floss for clean cuts.