There’s something magical about waking up to the smell of freshly baked orange cranberry sweet rolls. I’ve been making these for years, and they’ve become a holiday tradition in my home. The soft, fluffy dough paired with the sweet-tart burst of cranberry and bright citrus from fresh orange zest is absolutely irresistible. Whether it’s Christmas morning or a cozy weekend brunch, these rolls always bring smiles to the table. Trust me, once you try them, you’ll understand why they’re my go-to recipe for special occasions. Let’s get baking!
Why You’ll Love These Orange Cranberry Sweet Rolls
Oh, where do I even start with these little pockets of joy? First off, the texture is everything—soft, pillowy dough that practically melts in your mouth. Then there’s that perfect balance of flavors: sweet, tangy cranberries dancing with bright, citrusy orange zest. And guess what? They’re surprisingly easy to make, even if you’re not a baking pro. Whether you’re serving them at a holiday brunch or just treating yourself on a lazy Sunday morning, these rolls are guaranteed to steal the show. Trust me, one bite and you’ll be hooked!
Ingredients for Orange Cranberry Sweet Rolls
Alright, let’s talk ingredients – because the magic starts here! For these rolls, you’ll want to gather everything before you begin (trust me, it saves so much frantic searching mid-recipe). I’m particular about a few things: freshly grated orange zest (none of that bottled stuff!) and real butter (grandma would haunt me otherwise). Here’s what you’ll need:
- For the dough: 2 1/4 cups all-purpose flour, 1/4 cup granulated sugar, 1 packet active dry yeast (check that expiration date!), 1/2 tsp salt, 1/2 cup warm milk (baby bottle warm – about 110°F), 1/4 cup melted unsalted butter (cooled slightly), 1 large egg
- For the filling: 1/2 cup dried cranberries (or chopped fresh if you prefer extra tartness), 1 tbsp packed orange zest (from about 1 large orange), 1/4 cup fresh orange juice, 1/4 cup brown sugar
Quick tip: If you’re out of dried cranberries, raisins work beautifully too – just chop them roughly so they distribute evenly!
Equipment You’ll Need
Don’t worry, you don’t need a ton of fancy gadgets for these rolls! Here’s what I always grab: a large mixing bowl (or two if you’re like me and hate washing mid-recipe), a rolling pin for shaping, and a trusty 9×13 baking pan to hold those beautiful spirals. Oh, and don’t forget your measuring cups and spoons – precision matters here! If you’ve got a stand mixer, it’s a nice bonus for kneading, but your hands work just as well. That’s it – simple, right? Let’s get rolling!
How to Make Orange Cranberry Sweet Rolls
Okay, let’s dive into the fun part – making these gorgeous rolls! I’ll walk you through each step, so don’t worry if you’re new to baking. It’s all about patience and a little love. Follow along, and you’ll have a pan of golden, gooey sweet rolls in no time!
Preparing the Dough
First, grab your mixing bowl and whisk together the flour, sugar, yeast, and salt. Then, add the warm milk, melted butter, and egg. Stir until it comes together into a shaggy dough – it’ll look messy, but that’s okay! Turn it onto a lightly floured surface and knead for about 5 minutes. You’ll know it’s ready when the dough feels smooth and slightly tacky but doesn’t stick to your hands. Pop it back into the bowl, cover it with a clean kitchen towel, and let it rise for 1 hour. It should double in size – trust me, it’s like magic!
Adding the Filling
Once your dough has risen, roll it out into a rectangle (about 12×9 inches). Now for the fun part – the filling! Sprinkle the cranberries evenly over the dough, followed by the orange zest, orange juice, and brown sugar. Be generous but careful – you don’t want to overfill or it’ll leak out during baking. Starting from the long side, roll the dough tightly into a log. Use a sharp knife to cut it into 12 equal slices. Arrange them in a greased 9×13 pan, leaving a little space between each roll. Cover them again and let them rise for another 30 minutes. You’ll see them puff up beautifully!
Baking and Cooling
Preheat your oven to 350°F while the rolls do their final rise. Once they’re puffy and ready, bake them for 20-25 minutes. You’ll know they’re done when the tops are golden brown and the kitchen smells like heaven. Let them cool in the pan for about 10 minutes – this helps the filling set so it doesn’t ooze everywhere. Then, dig in! These rolls are best served warm, so don’t wait too long to enjoy!
Tips for Perfect Orange Cranberry Sweet Rolls
Here are my go-to tips for making these rolls absolutely flawless: First, use room-temperature ingredients – it helps the dough come together smoothly and rise beautifully. Second, when zesting your oranges, grate finely to avoid chunky bits that can overpower the texture. Third, always check your yeast’s expiration date – if it’s not fresh, your dough won’t rise properly. And finally, don’t rush the rising times – patience is key for that soft, pillowy texture. Trust me, these little tricks make all the difference!
Variations and Substitutions
Want to mix things up? These rolls are super flexible! For extra crunch, toss in chopped pecans or walnuts with the filling. If you’re craving more tang, swap the orange zest for lemon zest – it gives such a bright, fresh twist. Vegan? No problem! Just use plant-based butter and milk, and you’re golden. Heck, you could even try dried cherries instead of cranberries for a different fruity kick. The beauty of this recipe is how easily you can make it your own!
Serving and Storing
Oh, these rolls are absolute heaven when served warm – I always pop them in the microwave for 10 seconds if they’ve cooled down. Picture this: a steaming cup of coffee, a warm orange cranberry sweet roll, and maybe even a little extra butter melting on top. Pure bliss! If you’ve got leftovers (unlikely!), store them in an airtight container for up to 3 days. They also freeze beautifully for about a month – just wrap them individually in plastic and thaw at room temperature or in the microwave when that sweet craving hits!
Nutritional Information
Okay, let’s talk numbers – but remember, these are just estimates! Each of these glorious orange cranberry sweet rolls packs about 180 calories, with 6g fat (mostly from that delicious butter) and 28g carbs. The cranberries add a nice little fiber boost too! If you’re counting closely, I recommend plugging your exact ingredients into a nutrition calculator – different brands can vary. But honestly? Sometimes it’s worth every single calorie for that warm, citrusy bite!
FAQs About Orange Cranberry Sweet Rolls
Got questions? I’ve got answers! Here are the most common things people ask me about these rolls:
Can I use fresh cranberries instead of dried? Absolutely! Just chop them finely so they distribute evenly. Fresh cranberries will give you a more tart punch – I love it!
Help! My dough seems dry. What do I do? No worries – this happens! Just add warm milk a tablespoon at a time until the dough comes together. It should be slightly tacky but not sticky.
Can I prepare these the night before? You bet! After shaping the rolls, cover and refrigerate overnight. Let them sit at room temp for 30 minutes before baking in the morning. Perfect for stress-free brunches!
Why didn’t my rolls rise properly? Usually it’s either old yeast or milk that was too hot (over 110°F kills yeast). Test your yeast in warm water with a pinch of sugar first – if it doesn’t foam, toss it!
Ready to Bake Some Magic?
Now it’s your turn to bring these orange cranberry sweet rolls to life in your kitchen! I can’t wait to hear how they turn out for you. Did you add any fun twists? Did your family go crazy for them like mine does? Drop a comment below and share your baking adventure – I read every single one! And hey, if you snapped a photo of your golden, citrusy masterpieces, I’d absolutely love to see them. Happy baking, friends!
Print
3 Tricks for Perfect Orange Cranberry Sweet Rolls Every Time
- Total Time: 1 hour 55 minutes
- Yield: 12 rolls
- Diet: Vegetarian
Description
Soft and fluffy sweet rolls filled with orange and cranberry flavors, perfect for breakfast or dessert.
Ingredients
- 2 1/4 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 packet active dry yeast
- 1/2 tsp salt
- 1/2 cup warm milk
- 1/4 cup unsalted butter, melted
- 1 large egg
- 1/2 cup dried cranberries
- 1 tbsp orange zest
- 1/4 cup orange juice
- 1/4 cup brown sugar
Instructions
- In a bowl, mix flour, sugar, yeast, and salt.
- Add warm milk, melted butter, and egg. Stir until dough forms.
- Knead dough for 5 minutes until smooth.
- Cover and let rise for 1 hour.
- Roll dough into a rectangle.
- Sprinkle cranberries, orange zest, orange juice, and brown sugar evenly.
- Roll tightly and cut into 12 slices.
- Place in a greased pan and let rise for 30 minutes.
- Bake at 350°F for 20-25 minutes.
- Let cool before serving.
Notes
- Use fresh orange zest for best flavor.
- Dough should double in size during rising.
- Store in an airtight container for up to 3 days.
- Prep Time: 1 hour 30 minutes
- Cook Time: 25 minutes
- Category: Baked Goods
- Method: Baking
- Cuisine: American
