Festive cranberry orange filling all wrapped up in a soft, fluffy, buttery dough, and lathered with a zesty orange glaze. It’s the perfect holiday (okay, anytime!) roll.
Taking a twist on my favorite fluffy dinner roll recipe and introducing these cranberry orange rolls – easy to make, and even easier to go back for seconds!
Sweet Roll FAQ’s
Can I make this overnight?
Yes! Just like my cinnamon roll recipe, these make great overnight rolls! To do so, make and form the dough as directed, but before you let them rise, cover them with a plastic wrap sprayed with nonstick spray, and let them rest in the fridge overnight. The next morning, preheat your oven while the rolls begin to come back to room temperature, then bake as directed.
I’m new to using yeast – any tips?
Yes! Check out my working with yeast guide for some insights and tips!
Can I cut out the first rise if I’m short on time?
Yes! I love to make the dough, let it rise, form the rolls, and then let it rise again before putting in oven – so two rises. I’ve found it makes for a lighter, fluffier roll. However, I’ve cut out the first rise before, and they’ve still been a hit, so do that if you need to and your family will still devour them.
Can I make sweet rolls dairy free?
Yes! Swap out the milk for water or a dairy free milk alternative and substitute the butter for oil of choice.
Can I make this into a mini sweet roll?
Yes! Mini buns are perfect for brunches and showers, or little kids. I do so by forming my rectangle to be a longer log and shorter width. This will make your twirl tighter and smaller by the time you roll it up. You’ll have one long skinnier log instead of a shorter fat one. Cut through the log in 1″ sections, and it’ll make the perfect mini sweet rolls.
How Else Can I Use This Dough Recipe?
This recipe is a modification of my viral dinner roll and 5 star cinnamon roll recipe. One of my favorite ways to make this dough is to double the batch and make half as regular dinner rolls and half as sweet rolls. Perfect for a treat after dinner, or put the sweet rolls in the fridge to rest and rise overnight so you have fresh rolls in the morning. Simplifies dinner and breakfast (or dessert) by putting your efforts into one batch!
4 Ways to Shape These!
If you love this recipe and want inspiration on how to shape these rolls into something festive or more practical for you, I got you! Here are 4 ways to shape these sweet rolls.
1. Traditional Sweet Rolls
Of course this is the first shape you could form these sweet rolls. When I say sweet rolls, normally someone envisions their sweet roll in this traditional shape- spirals of fluffy dough and delicious ooey gooey filling. These are traditionally baked in a greased or parchment-lined sheet pan or 9×13″ pan.
For more step by step pictures of how to roll and form sweet rolls, head over to that cinnamon roll recipe for some extra tips.
2. Muffin Tin
I absolutely love putting my sweet rolls into muffin tins to bake instead of a sheet pan or 9×13″ pan to get a more individualized serving. These are the perfect shape for family breakfast, bridal or baby showers, or just a typical Tuesday morning.
You will still roll out and fill the sweet rolls the same way you would as a traditional sweet roll, but instead of having them proof on a sheet pan or in a 9×13″ pan, you will but one stripe of dough with filling into each muffin tin and do the second proof in there. When you are done baking them, glaze them while they are warm or trying to pull them out of the tins 10-15 minutes after baking, and then glaze them.
3. Wreath
Okay, let’s be honest, this shape gives the perfect Christmas vibes! You just need to find the perfect red ribbon to match the holiday coloring from the cranberries and tie a cute little bow at the end and now you have a cute and festive bread to show case at any holiday function.
All you need is this recipe, a sharp knife, sheet pan, tin foil, and ribbon (optional but oh so cute!)
Here are simple steps to shape a wreath:
- Roll out the dough so it is about 1/4-1/2″ thick rectangle
- Spread out the cranberry orange filling
- Roll up like a traditional sweet roll
- Cut length-wise down the middle of the roll to create two strips like babka, instead into individual rolls.
- Twist the two strips around into a wreath shape
- Bake on sheet pan with a ball of tin foil in the middle of the wreath shape to ensure a clear middle.
- Glaze and tie ribbon.
And if you are a visual learner like me, here’s how a step by step video on how to make this wreath.
4. Star-Shaped
If you know me, I absolutely love making my dough into this star shape. Plus this shape is just perfect for this holiday season! Can’t you just imagine how perfect this would be for a holiday spread or even a fun neighbor gift?
I actually love this shape so much that I have a separate blog post and step by step video just for this star bread shape! Try this shape out- I promise you will love it and so will those you share this bread with!
More sweet roll recipes you’ll love…
- Star Bread Ideas
- Raspberry Sweet Rolls (Full Batch Version)
- Cinnamon Rolls
- Orange Sweet Rolls
- Chocolate Peanut Butter Sweet Rolls
- The Best Dinner Rolls
Cranberry Orange Rolls
Ingredients
Dough
- 249 g. (1 cup) warm whole milk (at about 110 degrees F) any other milk will do; fattier the better
- 2 1/2 tsp yeast
- 50 g. (1/4 cup) sugar or honey
- 1 tsp salt
- 56 g. (1/4 cup) unsalted butter, softened
- 1 large egg
- 360 g. (about 3 cups) all purpose flour*
Filling
- 4 oz. (about 1 1/4 cups) fresh or frozen cranberries
- Heaping 1/4 cup granulated sugar (do not level)
- 1 tsp orange zest
- 2 Tbsp + 2 tsp. orange juice
- 1 Tbsp butter
Glaze
- 1 cup powdered sugar
- 2 Tbsp melted butter
- 1 tsp orange zest
- 1 1/2 tsp orange juice
- 1/4 tsp vanilla extract
- 1-2 Tbsp milk
Instructions
Dough
- Using a stand mixer* with a dough hook, combine the warm milk (not scalding hot, but warm to the touch), yeast, and sugar together. (If you are using active dry yeast, wait about 6-10 minutes for the yeast to start to form, indicating its activating. For instant yeast, you do not have to wait.)
- Add your first 1 1/2 cups of flour and mix together. Once it's mostly incorporated add the salt, softened butter and eggs. Continue to mix on low.
- Slowly add the additional 1 1/2 cups of flour. In pouring your last cup, do so slowly, watching the dough. When you've added enough flour, the dough will be soft and just slightly sticky. It will also be pulling away from the bowl. Leave the mixer on for an additional 8-10 minutes to knead on low speed.
- Take your dough hook out, and cover the bowl to let the dough rest and rise for about 30-60 minutes. (Or transfer dough to a greased bowl and cover if you prefer)
Filling
- While the dough is rising, prepare the filling. Combine all the filling ingredients, except the butter, in a sauce pan over medium heat, stirring occasionally. Heat until the cranberries begin to cook down and the sauce begins to thicken, about 6-8 minutes.
- Remove from the heat and add the butter, gently mixing until incorporated. Put in a blender or food processor and blend until it's smooth and even consistency.
Assembly
- When the dough has about doubled, punch it down and place on a clean, floured work surface. Use a rolling pin to roll the dough out into about a rectangle about 1/4-1/2 inch thick, making sure the dough is smooth and even in the corners. Spread an even layer of the cranberry filling. (See recipe post for several ways to form)
- Tightly roll it up into a log. You can roll either direction. I like to roll from the short end to make a nice thick log. Rolling from the long end will create a slightly skinnier, longer log which will yield more rolls. Cut with knife or floss into 1-2 inch sections and place in a greased or parchment paper-lined jelly roll pan or baking pan, leaving about 1-2 inches in between so the rolls have room to rise. You should get about 7-10 rolls depending on how thick you make them. You can also make these into mini rolls.
Rest & Bake
- Overnight Instructions: Cover well with sprayed plastic wrap and let them rest in the fridge overnight. The next morning, preheat the oven to 350°F and let the rolls get back to room temperature and finishing rising (usually takes about 1 - 1 1/2 hours). Baking immediately: Keep the rolls in a draft free place and let them rise until they've grown and are beginning to touch the rolls beside them, usually about 15-20 minutes. While they're resting, preheat the oven to 350°F. Bake for 18-20 minutes. I like to cover them with foil about half way through so they don't brown as much on top. They're done when the tops and bottoms are starting to get lightly golden and it doesn't look doughy.
Glaze
- While the rolls bake make the glaze. You can also make this glaze ahead of time and store in fridge until ready. Combine all ingredients into a mixing bowl and whisk together until combined well. Lather over hot rolls. Enjoy!
Notes
Cranberry Orange Rolls
These cranberry orange rolls are the perfect holiday treat; full of warm cranberry and orange flavors with a soft, buttery dough and orange glaze.
Dough
- 249 g. (1 cup) warm whole milk (at about 110 degrees F) (any other milk will do; fattier the better)
- 2 1/2 tsp yeast
- 50 g. (1/4 cup) sugar (or honey)
- 1 tsp salt
- 56 g. (1/4 cup) unsalted butter, (softened)
- 1 large egg
- 360 g. (about 3 cups) all purpose flour* ()
Filling
- 4 oz. (about 1 1/4 cups) fresh or frozen cranberries ()
- Heaping 1/4 cup granulated sugar ((do not level))
- 1 tsp orange zest
- 2 Tbsp + 2 tsp. orange juice
- 1 Tbsp butter
Glaze
- 1 cup powdered sugar
- 2 Tbsp melted butter
- 1 tsp orange zest
- 1 1/2 tsp orange juice
- 1/4 tsp vanilla extract
- 1-2 Tbsp milk
Dough
- Using a stand mixer* with a dough hook, combine the warm milk (not scalding hot, but warm to the touch), yeast, and sugar together. After a couple minutes, you should see the yeast starting to foam – that means its activating!
- Add your first 1 1/2 cups of flour and mix together. Once it’s mostly incorporated add the salt, softened butter and eggs. Continue to mix on low.
- Slowly add the additional 1 1/2 cups of flour. In pouring your last cup, do so slowly, watching the dough. When you’ve added enough flour, the dough will be soft and just slightly sticky. It will also be pulling away from the bowl. Leave the mixer on for an additional 8-10 minutes to knead on low speed.
- Take your dough hook out, and cover the bowl to let the dough rest and rise for about 30-40 minutes. (Or transfer dough to a greased bowl and cover if you prefer)
Filling
- While the dough is rising, prepare the filling. Combine all the filling ingredients, except the butter, in a sauce pan over medium heat, stirring occasionally. Heat until the cranberries begin to cook down and the sauce begins to thicken.
- Remove from the heat and add the butter, gently mixing until incorporated. Put in a blender or food processor and blend until it’s smooth and even consistency.
Assembly
- When the dough has about doubled, punch it down and place on a clean, floured work surface. Use a rolling pin to roll the dough out into about a rectangle about 1/4-1/2 inch thick, making sure the dough is smooth and even in the corners. Spread an even layer of the cranberry filling.
- Tightly roll it up into a log. You can roll either direction. I like to roll from the short end to make a nice thick log. Rolling from the long end will create a slightly skinnier, longer log which will yield more rolls.
Cut with knife or floss into 1-2 inch sections and place in a greased or parchment paper-lined jelly roll pan or baking pan, leaving about 1-2 inches in between so the rolls have room to rise. You should get about 7-10 rolls depending on how thick you make them. You can also make these into mini rolls.
Rest & Bake
- Overnight Instructions: Cover well with sprayed plastic wrap and let them rest in the fridge overnight. The next morning, preheat the oven to 350°F and let the rolls get back to room temperature and finishing rising (usually takes about 1 – 1 1/2 hours).
Baking immediately: Keep the rolls in a draft free place and let them rise until they’ve grown and are beginning to touch the rolls beside them, usually about 15-20 minutes. While they’re resting, preheat the oven to 350°F.
Bake for 16-20 minutes. I like to cover them with foil about half way through so they don’t brown as much on top. They’re done when the tops and bottoms are starting to get lightly golden and it doesn’t look doughy.
Glaze
- While the rolls bake make the glaze. You can also make this glaze ahead of time and store in fridge until ready. Combine all ingredients into a mixing bowl and whisk together until combined well. Lather over hot rolls. Enjoy!
*BY HAND? If you don’t have a stand mixer, you can still do this by hand by placing the ingredients in a large bowl, and when the dough gets hard to work with because of how thick it is, put on a floured work surface and knead by hand for about 10 minutes.
*FLOUR: The amount of flour you put in depends on so many factors, including the brand of flour and the humidity for the day. I start by adding 5 cups and then add up to 1 cup more slowly, only adding what I need until the dough pulls away from the sides of the bowl. The dough should be soft and a little sticky, but not overly sticky or wet.
**FILLING: Filling will last in the fridge for a few weeks if you would like to make this in advance! Just warm up slightly to make the spreading easier at time of assembly.
The softest, best bakery style rolls I have had. I chose this recipe for a project and so happy I did. I loved how the cranberry and orange both came through with every bite. My family was gushing over them and already requesting more for the holidays. If you’re looking for that special recipe for a family get together, trust me it’s this one. I can wait to use the dough for dinner rolls and with other fillings.
I am going to be making these soon. Didn’t have a chance over the holiday (traveled too much). My mother is a diabetic and requested I bring muffins which I did but this time I used Stevia instead of granulated sugar. They were just as good as using sugar. Do you think stevia could be used with this recipe ? Thanks!
I haven’t tried it but i don’t see why not! In the actual dough recipe you could for sure cut the amount of sugar in half too. If you end up trying it, let me know how it goes!