Cranberry Orange Cinnamon Rolls

Cranberry‑orange cinnamon rolls always find their way to my holiday breakfast table The gentle zing of orange with tangy cranberries and rich cream cheese makes every bite feel like a present These rolls are perfect for lazy brunches or special mornings when you want something that feels truly celebratory

I first baked these on a snowy December morning and my kitchen filled with the best citrusy warmth Now everyone waits for the first batch to come out of the oven each year

Ingredients

• All purpose flour: This is the structure of your rolls Look for a fresh bag for best rise
• Active yeast: Fresh yeast makes a huge difference Check the expiration date to make sure yours is good
• Warm milk: Supports yeast activation and gives a tender crumb Whole milk is ideal for richness
• Sugar: Adds sweetness and helps feed the yeast
• Butter: Melted for easy mixing in the dough Use real butter for fullest flavor
• Egg: Adds richness and helps bind the dough
• Cranberries: Use fresh or frozen for a tart pop Dried work too but try to find unsweetened
• Orange zest: Bring fresh citrus aroma Pick a plump orange with firm skin for best results
• Sugar in the filling: Brings out the natural tartness of the cranberries
• Cinnamon: Adds warmth and depth to the filling Use a fragrant Saigon or Ceylon cinnamon if you can
• Cream cheese: Full fat for the creamiest finish
• Powdered sugar: Dissolves easily to make a smooth icing
• Juice of half an orange: Choose a juicy orange and strain the juice for a silky icing

Step-by-Step Instructions

Make the Dough:

Start by whisking the yeast into the warm milk in a large mixing bowl Let this sit for a few minutes until foamy If the milk is hot to the touch let it cool to just warm before adding yeast for best results

Add the sugar melted butter and egg:

Stir gently until smooth Pour in the flour and mix until a shaggy dough forms Turn out onto a floured surface and knead by hand for about 5 to 7 minutes until the dough is silky and elastic Shape it into a ball and set it in a greased bowl Cover with a towel Let rise in a warm draft free place until doubled about one hour

Prepare the Filling:

While the dough rises combine the cranberries orange zest sugar and cinnamon in a small bowl Mix well until cranberries are nicely coated Set aside

Shape the Rolls:

After the dough has doubled in size punch it down and roll it out on a lightly floured surface to a rectangle about the size of a sheet of paper Spread the cranberry orange cinnamon filling evenly over the dough pressing the mixture in gently for even coverage

Roll and Slice:

Slowly roll the dough up from the long edge making sure it is snug but not too tight Slice into eight even pieces with a sharp knife Place the rolls cut side up in a greased round or square baking pan leaving a bit of space between each for spreading during the second rise

Second Rise and Bake:

Cover the pan loosely with a towel and let the rolls rise for another thirty minutes They should start to look puffy Bake in a preheated oven at one hundred and eighty degrees Celsius for about twenty minutes or until they are golden and cooked through

Make the Icing:

While the rolls bake beat together the cream cheese powdered sugar and orange juice until you get a thick smooth icing Taste and add a touch more juice if you want more orange flavor

Finish the Rolls:

Let the rolls cool for a few minutes before drizzling generously with the orange cream cheese swirl Serve while still a little warm for the most decadent treat

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I always make extra orange zest for the icing because it intensifies that bright perfume My daughter loves helping sprinkle the cranberries over the dough and watching the swirl reveal itself when we slice the rolls That moment around the table is pure happiness

Storage Tips

These rolls keep perfectly at room temperature for a day If you have leftovers store them in an airtight container in the fridge for up to three days Warm individual slices in the microwave or oven before serving to restore that just baked softness

Ingredient Substitutions

No fresh cranberries Use frozen or even chopped dried cranberries If using dried soak them first for a juicier texture Do not have orange Swap with lemon zest and juice for a similar burst of citrus flavor For dairy free swap plant based butter and cream cheese

Serving Suggestions

Serve these cinnamon rolls as the centerpiece of a holiday brunch Add sides of fresh fruit and a pot of steaming coffee or tea For extra flair sprinkle more orange zest on top or add a handful of chopped toasted walnuts for a slight crunch

Cultural and Historical Context

Cinnamon rolls have roots in Swedish fika culture known as kanelbullar but this version takes on a North American holiday spirit The cranberry orange combination is classic for winter celebrations turning an everyday pastry into something extra special for the season

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Common Questions

→ How should I proof the dough for best results?

Let the dough rise in a warm, draft-free spot for about an hour, or until doubled in size. Cover with a damp towel to prevent drying.

→ Can frozen cranberries be used?

Yes, frozen cranberries work well. Do not thaw them before using to avoid excess moisture in the filling.

→ Is it possible to prepare the rolls ahead of time?

You can assemble and refrigerate the unbaked rolls overnight. Let them come to room temperature and rise before baking.

→ What's the best way to apply the cream cheese swirl?

Beat cream cheese, powdered sugar, and orange juice until smooth. Drizzle generously over warm or cooled rolls for a glossy finish.

→ How do I store leftover rolls?

Store leftovers in an airtight container at room temperature for up to two days or refrigerate for longer freshness.