These Cranberry Orange Sweet Rolls are everything a cozy morning needs—fluffy, warm, sticky, and packed with sweet-tart cranberry-orange jam.
The dough is soft and pillowy, the filling is bright and tangy, and the glaze? Oh, it’s citrusy, glossy, and makes the whole thing feel extra special.
What You’ll Need
For the Dough:
- ¾ cup whole milk, warmed to 110°F
- 2¼ tsp (1 packet) active dry yeast
- ¼ cup granulated sugar
- 2 large eggs, room temp
- ¼ cup unsalted butter, melted
- 3¾ cups all-purpose flour
- 1 tsp salt
For the Filling:
- 1½ cups fresh or frozen cranberries
- ½ cup orange juice (fresh squeezed)
- ½ cup granulated sugar
- 1 tbsp orange zest
For the Glaze:
- 1 cup powdered sugar
- 2 tbsp orange juice
- ½ tsp orange zest
Why I Love This Recipe
This recipe is the definition of “holiday morning comfort” for me. I first made these for a Thanksgiving weekend brunch, and they’ve been on the table every year since. Here’s why they’re so special:
- The dough is rich, soft, and easy to work with.
- The cranberry-orange combo is super fresh and not too sweet.
- You can make the jam ahead of time.
- That citrus glaze ties everything together.
It’s the kind of recipe that makes the whole kitchen smell like magic.
Servings: 12 rolls
Cook Time: 35 minutes
Total Time (including rising): About 3 hours
Macros (Per Roll, Approximate)
- Calories: 280
- Protein: 5g
- Fat: 7g
- Carbs: 49g
- Sugar: 22g
Why This Recipe Works (Quick Science)
The warm milk activates the yeast, which feeds on sugar and makes the dough rise. The butter and eggs add richness, giving the rolls that tender, fluffy texture. The cranberry-orange jam uses sugar and acid to thicken and brighten, while the glaze adds a pop of sweet citrus to balance the tartness.
Common Mistakes
- Milk too hot: It’ll kill the yeast. Keep it around 110°F.
- Under-kneading: You want a smooth, elastic dough—knead at least 8 minutes.
- Filling too hot: Make sure the jam is cooled before spreading or it’ll melt the dough.
- Overbaking: Rolls should be golden on top but still soft in the middle.
What to Serve With
- Scrambled eggs or a veggie frittata
- Crispy bacon or breakfast sausage
- Fresh fruit salad
- Hot coffee or spiced tea
FAQ
Can I make these ahead?
Yes! Make the rolls the night before, cover tightly, and refrigerate. Bake in the morning.
Can I freeze them?
Yes. Freeze baked, unglazed rolls. Thaw and warm, then glaze.
Do I have to use fresh cranberries?
Frozen cranberries work just as well—no need to thaw.
Pro Tips
- Use a stand mixer with dough hook to make kneading easier.
- Let dough rise in a warm spot—oven with the light on works great.
- Cut rolls with unflavored dental floss for clean edges.
- Use a microplane for fine orange zest.
- Test jam thickness by dragging a spoon through it—it should part slightly.
Tools You’ll Need
- Mixing bowls
- Measuring cups/spoons
- Stand mixer (optional)
- Saucepan
- Rolling pin
- Sharp knife or dental floss
- 9×13 baking dish
- Zester or microplane
- Whisk
- Pastry brush
Substitutions and Variations
- Sub cranberry with raspberry for a twist
- Add chopped pecans to the filling for crunch
- Swap orange juice with lemon juice for a sharper glaze
- Make it dairy-free with almond milk and vegan butter
Make Ahead Tips
- Make the cranberry-orange jam up to 5 days ahead
- Assemble rolls the night before and refrigerate
- You can also freeze unbaked rolls, then thaw overnight in the fridge
Instructions
Step 1: Activate the Yeast
In a mixing bowl, combine ¾ cup warm whole milk (110°F), 2¼ tsp active dry yeast, and ¼ cup granulated sugar. Let sit for 10 minutes until foamy.
Step 2: Mix Dough
Add 2 large eggs, ¼ cup melted unsalted butter, 3¾ cups all-purpose flour, and 1 tsp salt to the yeast mixture. Mix until dough forms, then knead 8–10 minutes until smooth.
Step 3: First Rise
Place dough in a greased bowl, cover with plastic wrap, and let rise for 1½ hours or until doubled in size.
Step 4: Make Cranberry-Orange Filling
In a saucepan, add 1½ cups cranberries, ½ cup orange juice, ½ cup granulated sugar, and 1 tbsp orange zest. Simmer 10–12 minutes until thickened. Cool completely.
Step 5: Roll Out Dough
Roll dough into a 16×12 inch rectangle on floured surface.
Step 6: Add Filling
Spread cooled cranberry-orange filling evenly over dough, leaving ½ inch border.
Step 7: Roll and Slice
Roll dough tightly from the long side into a log. Slice into 12 equal rolls using a sharp knife or floss.
Step 8: Second Rise
Place rolls in a greased 9×13 baking dish. Cover and let rise 45 minutes.
Step 9: Bake
Bake rolls at 350°F for 25–30 minutes, until golden on top.
Step 10: Make Glaze
Whisk 1 cup powdered sugar, 2 tbsp orange juice, and ½ tsp orange zest until smooth.
Step 11: Glaze and Serve
Drizzle glaze over warm rolls and serve immediately.
Leftovers and Storage
Cover and store rolls at room temp for 2 days or refrigerate up to 5 days. Reheat in microwave or low oven. You can also freeze baked rolls—just wait to glaze until after reheating.
Conclusion
If you’re craving something sweet, warm, and just a little fancy—this is the recipe. It’s perfect for weekend baking or holiday mornings, and once you try it, you’ll want to make it every year. If you give it a go, leave a comment below and let me know how it turned out or if you have any questions—I’d love to hear from you!
