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

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.