Name: Cranberry Orange Rolls
Prep time: 45 min
Cook time: 45 min
Yield: 15
Ingredients: Warm milk (120 to 130 degrees F) - 1 cup; White sugar - 1 teaspoon; Rapid-rise yeast - 2 ½ teaspoons; Eggs, room temperature - 2; Unsalted butter, melted and cooled - ⅓ cup; All-purpose flour - 2 ½ cups; Whole wheat flour - 1 ½ cups; White sugar - ½ cup; Salt - 1 teaspoon; Finely chopped cranberries - 2 ½ cups; Firmly packed brown sugar - ¾ cup; Orange juice - 3 tablespoons; Orange zest - 1 tablespoon; Cornstarch - 1 tablespoon; Vanilla extract - 1 teaspoon; Ground cinnamon - ½ teaspoon; Ground cloves - ¼ teaspoon; Ground nutmeg - ¼ teaspoon; Salt - ¼ teaspoon; Confectioners' sugar - 1 cup; Heavy cream, or more as needed - 3 tablespoons; Vanilla extract - 1 teaspoon; Salt - 1 pinch

Recipe information

Cooking:

45 min.

Servings per container:

Source:

More details

Ingredients for - Cranberry Orange Rolls

1. Warm milk (120 to 130 degrees F) - 1 cup

2. White sugar - 1 teaspoon

3. Rapid-rise yeast - 2 ½ teaspoons

4. Eggs, room temperature - 2

5. Unsalted butter, melted and cooled - ⅓ cup

6. All-purpose flour - 2 ½ cups

7. Whole wheat flour - 1 ½ cups

8. White sugar - ½ cup

9. Salt - 1 teaspoon

10. Finely chopped cranberries - 2 ½ cups

11. Firmly packed brown sugar - ¾ cup

12. Orange juice - 3 tablespoons

13. Orange zest - 1 tablespoon

14. Cornstarch - 1 tablespoon

15. Vanilla extract - 1 teaspoon

16. Ground cinnamon - ½ teaspoon

17. Ground cloves - ¼ teaspoon

18. Ground nutmeg - ¼ teaspoon

19. Salt - ¼ teaspoon

20. Confectioners' sugar - 1 cup

21. Heavy cream, or more as needed - 3 tablespoons

22. Vanilla extract - 1 teaspoon

23. Salt - 1 pinch

How to cook deliciously - Cranberry Orange Rolls

1. Stage

Mix warm milk, sugar, and yeast together in a small bowl until dissolved. Set aside and allow yeast to proof until foamy.

2. Stage

Whisk eggs and cooled melted butter together in a bowl and set aside.

3. Stage

Whisk 2 cups all-purpose flour, whole wheat flour, sugar, and salt together in a large bowl. Pour yeast mixture into flour mixture and stir gently to combine. Mix in egg mixture and continue to stir until a sticky dough forms.

4. Stage

Turn out onto a lightly floured surface and knead in remaining 1/2 cup all-purpose flour a little at a time until dough is no longer sticky. Continue kneading until dough is smooth and elastic, 8 to 10 minutes, using additional flour if necessary. Place dough into a greased bowl and turn to coat. Cover and place in a warm, draft-free area. Allow dough to rise until doubled in size, 1 to 2 hours.

5. Stage

Meanwhile, combine cranberries, brown sugar, orange juice, orange zest, cornstarch, vanilla extract, cinnamon, cloves, nutmeg, and salt in a saucepan. Cook over medium heat, stirring constantly, until mixture begins to bubble and thicken slightly, about 5 minutes. Remove from heat and allow filling to cool to room temperature.

6. Stage

Line a 9x13-inch baking pan and a 6-inch cake pan with parchment paper and lightly grease both pans.

7. Stage

Turn risen dough out onto a lightly floured surface. Roll out into a rectangle approximately 21x14 inches. Place cranberry filling on the dough leaving a 1/2-inch border on all sides. Roll dough up starting at a long side. Pinch ends to seal dough and lay seam-side down on a cutting board. Use a very sharp or serrated knife to cut into 15 rolls, each about 1 1/4-inch thick. Place rolls cut-side up in the prepared pans, 12 in the baking pan and 3 in the cake pan.

8. Stage

Loosely cover pans and allow rolls to rise until doubled in size, 30 to 45 minutes.

9. Stage

Preheat the oven to 350 degrees F (175 degrees C).

10. Stage

Bake in the preheated oven until buns are golden brown on top, 22 to 27 minutes. Allow to cool in the pans for several minutes before transferring to a serving plate.

11. Stage

Whisk confectioners' sugar, heavy cream, vanilla extract, and salt together in a bowl until smooth. Add more cream to thin or more sugar to thicken, if needed. Pour glaze over slightly warm rolls before serving.