Cranberry Orange Sweet Rolls
Soft and fluffy sweet rolls filled with homemade cranberry jam and orange zest, topped with a sweet orange glaze.
Equipment
- Stand Mixer For mixing and kneading the dough.
- Saucepan For making the cranberry jam.
- Baking Pan 13x9 inch for baking the rolls.
Ingredients
Main Ingredients
- 0.75 cup whole milk heated to 95°F (180ml)
- 0.5 cup granulated sugar (100g)
- 2.25 tsp instant dry yeast
- 4.25 cups all-purpose flour (530g)
- 0.5 cup cornstarch (120g)
- 0.75 tsp salt
- 3 large eggs room temperature
- 0.75 cup unsalted butter cut into 12 pieces and softened (180g)
- 2 tsp orange zest
- 4 cups cranberries fresh or frozen (400g)
- 1 cup granulated sugar (200g)
- 0.25 cup fresh orange juice (60ml)
- 2 tsp orange zest
- 1 cup powdered sugar (120g)
- 3 tbsp orange juice
- 2 tsp orange zest
Instructions
- In the bowl of a stand mixer with the dough hook, mix warm milk, 1/2 cup sugar, and yeast. Let sit for 5 minutes until foamy.
- In a small bowl, combine flour, cornstarch, and salt. Set aside.
- Add eggs to the milk mixture and whisk until combined.
- With the mixer on low, add the flour mixture. Increase speed to medium and mix until dough forms, about 1 minute. Tip: Make sure to scrape down the sides of the bowl to fully incorporate the ingredients.
- Add butter one piece at a time while mixing on medium. Add orange zest.
- Mix for 10 minutes until dough is smooth. If wet, add a bit more flour until dough is manageable.
- Knead dough into a ball, place it in a greased bowl, cover, and let rise until doubled, about 1.5-2 hours. Tip: A warm, draft-free area is best for rising.
- Meanwhile, make the cranberry jam: In a saucepan, boil cranberries, 1 cup sugar, orange juice, and zest. Simmer for 15 minutes until cranberries burst. Let cool.
- Roll out dough into an 18x18 inch square. Spread cooled cranberry jam, leaving a 1-inch border. Tip: Use a spatula to evenly spread the jam.
- Roll dough into a cylinder, cut into 12 pieces, and place in a greased 13x9-inch baking pan. Let rise until doubled, about 1 hour.
- Preheat oven to 350°F (180°C).
- Bake rolls for 35-40 minutes until golden. Transfer to a wire rack.
- Make the glaze: Whisk powdered sugar, 3 tbsp orange juice, and zest until smooth. Drizzle over warm rolls. Serve warm and enjoy!
Notes
For a shortcut, refrigerate the rolls overnight after shaping, then bake in the morning.